📝 About This Recipe
Indulge in the ultimate German comfort dessert: a silky, dark chocolate pudding that is worlds apart from instant mixes. This traditional 'Nachtisch' balances the deep, sophisticated bitterness of high-quality cocoa with a velvety smooth texture, reminiscent of a cozy afternoon in a Berlin Konditorei. Topped with a pool of chilled vanilla sauce, it offers a nostalgic journey into the heart of German home cooking.
🥗 Ingredients
The Chocolate Base
- 500 ml Whole Milk (at least 3.5% fat for best texture)
- 100 grams Dark Chocolate (70% cocoa solids, finely chopped)
- 3 tablespoons Unsweetened Cocoa Powder (Dutch-processed for deep color)
- 40 grams Cornstarch (Speisestärke)
- 60 grams Granulated Sugar (adjust to taste)
- 1 teaspoon Vanilla Bean Paste (or 1 packet of Vanillezucker)
- 1 pinch Salt (to enhance the chocolate flavor)
- 1 piece Egg Yolk (optional, for extra richness)
The Vanilla Sauce (Vanillesauce)
- 250 ml Whole Milk
- 100 ml Heavy Cream (Sahne)
- 1 piece Vanilla Bean (split and seeds scraped)
- 2 pieces Egg Yolks (large)
- 30 grams Sugar
For Garnish
- 1/2 cup Fresh Raspberries
- 2 tablespoons Hazelnuts (toasted and chopped)
- 1/2 cup Whipped Cream (stiff peaks)
👨🍳 Instructions
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1
In a medium bowl, whisk together about 100ml of the cold milk with the cornstarch, cocoa powder, sugar, and the optional egg yolk until perfectly smooth with no lumps.
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2
Pour the remaining 400ml of milk into a heavy-bottomed saucepan. Add the pinch of salt and the vanilla bean paste.
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3
Heat the milk over medium heat until it just begins to simmer. Do not let it boil over.
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4
Reduce the heat to low and add the finely chopped dark chocolate to the warm milk. Stir continuously with a whisk until the chocolate is completely melted.
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5
Give your starch-cocoa mixture one last whisk to ensure it hasn't settled, then slowly pour it into the simmering chocolate milk while whisking vigorously.
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6
Continue to cook the pudding over low heat for 1-2 minutes. You will see it thicken significantly; it should coat the back of a spoon heavily.
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7
Remove from heat. If you want a perfectly smooth texture, you can pass the pudding through a fine-mesh sieve into a clean bowl.
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8
Rinse individual pudding molds or one large bowl with cold water (don't dry them). This helps the pudding release later if you choose to unmold it.
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9
Pour the pudding into the prepared molds. To prevent a 'skin' from forming, press a piece of plastic wrap directly onto the surface of the pudding.
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10
Let the pudding cool to room temperature, then refrigerate for at least 4 hours, or ideally overnight.
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11
While the pudding sets, make the vanilla sauce: Whisk egg yolks and sugar in a bowl. Heat milk, cream, and vanilla bean in a pan until simmering. Slowly temper the yolks with the warm milk, then return everything to the pan and cook on low until slightly thickened. Chill immediately.
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12
To serve, either enjoy directly from the bowl or run a thin knife around the edge of the mold and invert onto a plate.
💡 Chef's Tips
For the best flavor, use chocolate with at least 70% cocoa; cheaper chocolate will result in a less 'grown-up' taste. If you dislike pudding skin, always use the plastic wrap method while the pudding is still steaming hot. To make it vegan, substitute the milk with barista-style oat milk and use a high-quality vegan dark chocolate. Never boil the pudding aggressively after adding the starch mixture, or the starch bonds may break, resulting in a thin sauce rather than a firm pudding. Always rinse your molds with cold water before pouring to ensure a clean release when serving.
🍽️ Serving Suggestions
Serve with a generous pour of chilled 'Vanillesauce' (German vanilla custard sauce). Top with a dollop of unsweetened whipped cream to balance the richness. Add a handful of fresh tart berries like raspberries or red currants for a pop of acidity. Pair with a glass of dessert wine or a strong cup of German filter coffee. Sprinkle with toasted hazelnuts or almond slivers for an essential crunch.