Chocolate Sauce and Pudding

Name: Chocolate Sauce and Pudding
Yield: Yield: 2⅔ cups of sauce, or 2¼ cups of pudding (smaller yield because it thickens more than sauce)
Cuisine: German
Ingredients: 1 vanilla bean, or 1 teaspoon vanilla paste; 4 ounces 60% or 70% dark chocolate bar, or ⅔ cup Belgian 54% to 55% dark chocolate callets (for example, Callebaut No. 811); 4 ounces 60% or 70% dark chocolate bar, or ⅔ cup Belgian 54% to 55% dark chocolate callets (for example, Callebaut No. 811); 4 ounces 60% or 70% dark chocolate bar, or ⅔ cup Belgian 54% to 55% dark chocolate callets (for example, Callebaut No. 811); ½ cup heavy whipping cream; Dash of salt; ½ cup sugar; 1 vanilla bean, or 1 teaspoon vanilla paste; 4 ounces 60% or 70% dark chocolate bar, or ⅔ cup Belgian 54% to 55% dark chocolate callets (for example, Callebaut No. 811); 2½ tablespoons cornstarch; 1½ cups milk, cold; 2 egg yolks, at room temperature; 1 tablespoon cornstarch; 1 teaspoon almond extract, optional

Preparation info

Yield:
2⅔
cups of pudding (smaller yield because it thickens more than sauce)

Difficulty
Easy

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

Homemade chocolate sauce and pudding with real chocolate taste much better than those from a bottle or box with preservatives and coloring. The preparation method and ingredients are the same for both the sauce and the pudding with only a difference in the amount of cornstarch. The sauce has less cornstarch because it is thinner than the pudding. We start by making a vanilla sauce or pudding and then incorporate the melted chocolate. The result is a smooth, velvety treat that will delight y

Ingredients

Europe
Germany
Garnish
Vegetarian
Gluten-free

Ingredients

Method