This silky, spoonable pudding gets its deep chocolate flavor from a combination of cocoa powder and finely chopped bittersweet chocolate, whisked into a rich custard base and thickened slowly on the stove until it turns glossy and thick enough to coat the back of a spoon. Egg yolks give it that classic, velvety custard texture, while a touch of butter and vanilla stirred in at the end round out the flavor with a smooth, almost silky finish. Straining the pudding before it chills ensures every cup is completely lump-free, and pressing plastic wrap right against the surface keeps it perfectly smooth with no skin forming. After a couple of hours in the fridge, you're left with a cold, dense, spoon-clinging dessert that tastes like something from a fancy bakery case. It's an easy make-ahead treat that fits neatly into a low FODMAP dessert rotation, especially when portioned into small individual cups for built-in portion control. Simple pantry staples and a little patience at the stove are really all this one asks of you.
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A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Whisk together the sugar, cornstarch, cocoa powder, and salt in a medium saucepan until evenly combined.
Whisk the egg yolks into the dry mixture until a thick, smooth paste forms, then gradually whisk in the milk and heavy cream until no lumps remain.
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