Chocolate Pudding with Salted Caramel
This recipe for homemade chocolate pudding is made even better with a topping of luscious salted caramel. Discover the best recipe for chocolate pudding with salted caramel.
Equipment
- ramekins
- medium saucepan
Ingredients
For the Chocolate Pudding
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/8 tsp salt
- 3 cups milk
- 1 cup bittersweet chocolate chips
- 1 tsp vanilla extract
For the Salted Caramel
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp sea salt, plus more for topping
Instructions
For the Chocolate Pudding
- In a medium saucepan combine the sugar, cornstarch and salt. Slowly add the milk and whisk thoroughly to ensure there are no lumps.
- Cook the milk mixture over medium low heat, stirring occasionally until it starts to thicken (about 10 minutes). Add the chocolate and continue to stir until its fully mixed and the pudding is thick (about 3-4 minutes). Remove the pan from the heat and stir in the vanilla extract.
- Divide evenly between 6 dessert ramekins and refrigerate while you make the caramel.
For the Salted Caramel
- In a small saucepan heat the sugar over medium heat, occasionally stirring with a silicon or rubber spatula, until the sugar has liquified and become amber in color.
- Add the cubed butter and stir until the butter has dissolved. Slowly add in the heavy cream and stir until its incorporated. Remove the pan from heat and the vanilla and sea salt.
Assembling the dessert
- Add the caramel sauce to the top of the dessert ramekins, about 2 tbsp per dish (or more if you would like). Sprinkle with additional sea salt if desired and refrigerate for at least 2 hours.
Notes
You will have extra caramel sauce left over (hooray!). This will keep stored in the refrigerator for 2 weeks (if it lasts that long).
Tried this recipe?Let us know how it was!