Description
This Creamy Chocolate Pudding with Hard Boiled Eggs offers a unique, protein-packed twist on traditional chocolate pudding. The eggs add a rich creaminess and enhance the texture, while the cocoa and sugar create a decadent chocolate flavor. Perfectly smooth and chilled, this pudding is a delightful dessert that combines indulgence with added nutrition.
Ingredients
Scale
Eggs
- 4 large Hard-Boiled Eggs (Provides creaminess and protein)
Dry Ingredients
- 0.5 cup Unsweetened Cocoa Powder (Gives the pudding its rich chocolate flavor)
- 0.75 cup Granulated Sugar (Balances the bitterness of cocoa)
- 1 pinch Salt (Balances flavors)
- 0.25 cup Cornstarch (Acts as a thickening agent)
Wet Ingredients
- 2 cups Whole Milk (Creates a creamy texture)
- 2 tablespoons Unsalted Butter (Enhances flavor and creaminess)
Instructions
- Prepare Hard-Boiled Eggs: Boil the eggs for 10 to 12 minutes until fully cooked, then cool them rapidly in an ice bath to stop cooking. Peel the eggs once cooled.
- Mix Dry Ingredients: In a medium saucepan, whisk together the cocoa powder, granulated sugar, and salt until the mixture is smooth and uniform.
- Add Milk: Gradually pour in the whole milk while whisking continuously to prevent any lumps from forming in the mixture.
- Heat Mixture: Place the saucepan over medium heat and stir the mixture constantly until it comes to a gentle simmer.
- Make Cornstarch Slurry: Combine the cornstarch with a few tablespoons of milk to form a smooth slurry, ensuring there are no lumps.
- Thicken Pudding: Slowly add the cornstarch slurry to the simmering milk mixture, whisking constantly. Continue stirring until the pudding thickens to a creamy consistency.
- Add Butter: Remove the saucepan from heat and stir in the unsalted butter until it melts fully and the pudding is glossy.
- Incorporate Eggs: Chop the peeled hard-boiled eggs finely or blend them until smooth, then mix them thoroughly into the warm pudding base.
- Chill: Transfer the pudding into individual serving dishes and refrigerate for at least 2 hours until fully set and chilled.
- Serve: Serve the pudding chilled. Optionally, garnish with whipped cream or fresh fruit for added flavor and presentation.
Notes
- For a smoother texture, blend the hard-boiled eggs finely before mixing into the pudding.
- This pudding is best served chilled and can be stored in the refrigerator for up to 3 days.
- Adjust sugar amount to taste for a less sweet dessert.
- Substitute whole milk with almond or oat milk for a dairy-free version, but texture may vary.
- Use fresh eggs for best flavor and consistency.
