Comfort pudding

Dark chocolate, recipe from the chef Dominique Person and a pulled tooth: the only real combination of comfort pudding.

Preparation time 30 minutes


  • 750 ml of milk
  • 100 g pure chocolate of 70%
  • 35 g cornstarch
  • 10 g cocoa powder
  • 50 g caster sugar
  • 1/2 vanilla bean (I skipped)


Dissolve the cocoa powder and cornstarch in a little cold milk.

Cut the chocolate into pieces. Scrape the marrow out half the vanilla pod. Bring the remaining milk, sugar, half a vanilla bean and vanilla paste to the boil and simmer for about 5 minutes to simmer, to release the flavor of the vanilla and the sugar dissolves.

Remove the vanilla pod and add the small pieces of chocolate. Mix until the chocolate is completely melted.

Stir the mixture of cocoa powder and corn starch in the hot milk. Let boil while still bind to the milk.

Pour the mixture into glasses or jars and leave for at least 3 hours nicely in the fridge.

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