Chocolate Pudding with Meringue Recipe

This decadent dessert pairs silky chocolate pudding with fluffy, toasted meringue for a perfect combination of rich and airy textures.

For the Chocolate Pudding:

For the Meringue:

Make the Chocolate Pudding:

Combine Dry Ingredients:
- In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.
Add Milk and Cook:
- Gradually whisk in the milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
Add Chocolate and Flavor:
- Remove from heat and stir in the chopped chocolate and vanilla extract until fully melted and smooth.
Chill the Pudding:
- Pour the pudding into individual serving bowls or a single dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until set, about 2 hours.

Prepare the Meringue:
5. Whip the Egg Whites:

In a clean, dry mixing bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form.

Add Sugar and Whip to Stiff Peaks:
- Gradually add the sugar while beating at high speed until glossy, stiff peaks form.

Assemble and Toast:
7. Top with Meringue:

Toast the Meringue:
- Use a kitchen torch to lightly brown the meringue, or place the bowls under a broiler for 1-2 minutes until golden.

Dark Chocolate Lovers: Use bittersweet chocolate for a richer flavor.
Add a Crunch: Sprinkle crushed cookies or nuts between the pudding and meringue layers.
Make it Boozy: Add 1 tbsp of coffee liqueur or rum to the pudding for an adult twist.
Vegan Version: Use almond milk and aquafaba (chickpea water) whipped into meringue with sugar.

Would you like suggestions for complementary desserts or drinks to pair with this dish?

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