Chocolate Pudding Mini Trifles

Bonjour! I’m supposed to be working on my Thesis Committee meeting presentation…buutttt instead, I made these Chocolate Pudding Mini Trifles. Okay, I’m not THAT bad, we’re having a holiday lunch tomorrow at the lab, and I said I would bring dessert. I am trying to convince myself that my procrastination is justified. It may or may not be working…

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Anyways, back to pudding! Pudding was my favourite lunch treat back when I was a child. But, of course, it was always from the little plastic cups. This was my first time ever making pudding, from scratch. There is no powder with unpronounceable chemicals involved! Only real ingredients like whole milk, chocolate, and love. This trifle has four simple components: chocolate pudding, vanilla whipped cream, brownies, and strawberries.

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To make the pudding, just go ahead and follow the tutorial on The Kitchn (http://www.thekitchn.com/how-to-make-chocolate-pudding-from-scratch-cooking-lessons-from-the-kitchn-195012). SUUUUUPERRR easy! Don’t be frightened! The recipe says it will feed 8, but because of all the extra stuff I added, I got 16 servings.

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For the bottom layer, I baked brownies, and crumbled them up. Feel free to used a mix here, that’s what I did. I know, I know.

I found these cute little plastic wine glasses at the dollar store (don’t judge), and thought they would make a perfect presentation! The first layer was a spoonful of brownie crumbs, then pudding, followed by strawberries, and whipped cream. I topped off each trifle with grated chocolate for some panache!

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This is a great treat for a potluck, or Christmas party.

I hope you try it, and let me know how it goes!

-G

How To Make Chocolate Pudding from Scratch

Makes 8 servings (4 cups)

What You Need

Ingredients
4 ounces bittersweet chocolate
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
3 large egg yolks
2 1/2 cups whole or 2% milk
1/2 cup sugar
1 teaspoon vanilla extract

Equipment
Cutting board
Sharp serrated knife
Large heatproof bowl
Whisk
3-quart (or larger) cooking pot
2-quart storage container
Plastic wrap or wax paper

Instructions

  1. Chop the chocolate: Use a serrated knife to chop the chocolate into fine flakes. Set aside.
  2. Make a slurry: In a large heatproof bowl, whisk together the cocoa powder, cornstarch, and salt. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.
  3. Whisk in the eggs: Whisk the eggs into the cream and cornstarch mixture.
  4. Combine the milk and sugar: Pour the milk into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved.
  5. Bring the milk to a simmer: Bring to a light simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.
  6. Temper the egg mixture: Pour most of the hot milk into the bowl of cream and egg yolks. Whisk until well-combined, then pour everything back into the pot.
  7. Bring the pudding to a full boil: Warm the combined pudding mixture over medium-high heat, stirring frequently, until it comes to a full boil. (It should look like lava boiling up!) At this point, the pudding will look much thicker.
  8. Cook the pudding for 2 minutes: After the pudding starts boiling, cook for 2 minutes, whisking constantly and vigorously. Get your whisk into all corners of the pot.
  9. Flavor the pudding: After 2 minutes, remove the pudding from the heat and stir in the vanilla. Then add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk vigorously until the chocolate is fully incorporated.
  10. Chill the pudding: Spread the pudding in a storage container and press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and chill. Best eaten within 3 days.
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