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Chocolate Pudding with Brown Sugar and Miso

Chocolate Pudding with Brown Sugar and Miso

Umami-packed white miso adds layers of depth and complexity to this pantry busting chocolate pudding. OR For a lick-the-spatula chocolate pudding, you want salt and umami. So trust us on the white miso.

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Active time plus cooling
    plus chilling
  • Rating

Made with butter, brown sugar, a combination of cocoa and chocolate, plus umami-packed white miso to add layers of depth and complexity, this chocolate pudding is a standout. Dutch-processed cocoa is best because it gives the pudding a darker hue and a smoother, richer flavor, but natural cocoa will work, if that’s what you have on hand. Serve chilled and topped with whipped cream, if you like.

Ingredients
  • 3

    large egg yolks

  • 3

    tablespoons cornstarch

  • 3

    tablespoons Dutch-processed cocoa powder (see headnote)

  • 2

    cups whole milk

  • ½

    cup boiling water

  • 4

    teaspoons white miso

  • 3

    ounces semi-sweet OR bittersweet chocolate, finely chopped OR ½ cup semi-sweet OR dark chocolate chips

  • 1

    cup packed light OR dark brown sugar

  • 6

    tablespoons salted butter, cut into 6 pieces

Step 1

In a medium bowl, whisk together the egg yolks, cornstarch, cocoa and about ¼ cup milk, then whisk in the remaining milk; set aside.

In a small bowl, combine the boiling water and miso; whisk until the miso dissolves.

Step 2

Put the chocolate in another medium bowl and place a fine-mesh sieve across the top; set aside. In a medium saucepan over medium, combine the sugar and butter.

Cook, stirring occasionally, until the mixture is bubbling vigorously and thickens, 5 to 7 minutes. Remove the pan from the heat and whisk in the miso mixture; the sugar mixture will sizzle and seize up. Continue whisking until smooth.

Step 3

Return the pan to medium. Whisk the yolk-milk mixture to recombine, then gradually whisk it into the sugar-butter mixture in the saucepan. Bring to a simmer, stirring constantly; once simmering, cook, stirring vigorously, for another 30 seconds.

Pour the pudding into the prepared sieve; push it through with a silicone spatula and scrape the bottom of the strainer to collect all of the pudding. Whisk until smooth, incorporating the chocolate.

Step 4

If desired, divide the pudding among serving dishes. Cover and refrigerate until chilled, at least 2 hours or up to 3 days.

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