Introduction

Chocolate Caramel Pudding is a decadent dessert that combines rich chocolate with a creamy caramel sauce topping. This luxurious treat is perfect for any occasion and has a silky smooth texture that makes it hard to resist. Follow these steps to make a dessert that will impress your friends and family.

Ingredients

For the Caramel Sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 1/4 teaspoon lemon juice or vinegar (to prevent crystallization)

For the Chocolate Pudding:

• 2 cups whole milk
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 4 large egg yolks
• 1 large egg
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 6 ounces bittersweet chocolate (finely chopped or chocolate chips)
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter (softened)

Instructions

Making the Caramel Sauce:

1. In a medium saucepan, combine the granulated sugar, water, and lemon juice (or vinegar). Heat over medium-high heat until the sugar dissolves and the mixture starts to boil.
2. Continue to cook without stirring until the mixture turns a deep amber color. This usually takes about 8 to 10 minutes. Swirl the pan occasionally to ensure even caramelization but avoid stirring to prevent crystallization.
3. Once the caramel reaches a deep amber color, remove from heat and immediately pour an even layer into the bottom of 6 to 8 ramekins (depending on their size), tilting and rotating each ramekin to coat the bottoms completely. Set them aside and allow the caramel to harden.

Making the Chocolate Pudding:

1. In a medium saucepan, combine the milk and heavy cream and warm them over medium heat until just simmering (do not let it boil). Remove from heat and set aside.
2. In a large mixing bowl, whisk together the sugar, cocoa powder, egg yolks, egg, cornstarch, and salt until well blended and smoothly combined.
3. Gradually pour the warm milk and cream mixture into the egg mixture while continuously whisking to temper the eggs and prevent them from scrambling.
4. Return the mixture to the saucepan and place it over medium heat. Cook, stirring constantly with a wooden spoon or a silicone spatula, until the mixture thickens and comes to a boil (this usually takes about 5 to 7 minutes). Once it begins to boil, continue cooking and stirring for an additional 1 to 2 minutes.
5. Remove from heat and add the finely chopped bittersweet chocolate (or chocolate chips), vanilla extract, and softened butter. Stir until the chocolate and butter are completely melted and the mixture is smooth.
6. Divide the chocolate pudding mixture equally among the caramel-coated ramekins. Smooth the tops with a spatula if needed.
7. Cover each ramekin with plastic wrap (press it directly onto the surface of the pudding to prevent a skin from forming) and refrigerate for at least 4 hours or overnight until set.

To Serve:

1. Run a knife around the edge of each ramekin to loosen the pudding.
2. Invert each ramekin onto a serving plate. The caramel sauce should now be on top of the chocolate pudding. If any of the caramel stays in the ramekin, you can gently scrape it out and spoon it over the pudding.
3. Serve immediately and enjoy your decadent Chocolate Caramel Pudding.

Tips

• Be careful when making caramel as it can get very hot and cause severe burns if it comes into contact with your skin.
• If your caramel crystallizes during the cooking process, you can usually fix it by gently swirling the pan until the sugar crystals dissolve again. However, if it gets too hard, you may need to start over.
• For best results, use high-quality chocolate and cocoa powder for a rich chocolate flavor.
• These puddings can be made a day ahead and kept refrigerated until ready to serve.