Dark Chocolate Pudding Cups
Ingredients
Vanilla Bean Pate Sucree
Dark Chocolate Pudding
Whipped Topping
Instructions
  1. To make the dough, place all dry ingredients into a food processor (flour, sugar, salt, vanilla bean or powder) and pulse to evenly distribute. Add the butter and pulse until the mixture resembles a coarse meal.
  2. Add the egg yolk and 2 Tablespoons of cream and pulse until the mixture begins to come together. At first, you might wonder if it’s working because the mixture will look kind of fine and sandy.
  3. But keep going – you’re almost there. Continue to pulse until the mixture begins to come together and starts to fall away from the sides:
  4. Turn the mixture out into a large bowl and bring it together by gently gathering it to the side.
  5. Form into a disc and place in the refrigerator for 1 hour or up to 2 days.
  6. Roll dough into a sheet about 1/8 thick. You’ll want to roll it thinner than pie crust. But because we are making little cups, you don’t have to worry about rolling it into a nice circle like a pie.
  7. Using a standard muffin tin, begin to line the cups with dough. There is no precise method here. I honestly just tear off a piece of dough that’s about 3 x 3 inches and mold it into shape. This dough is pretty forgiving, so you can patch the cups together. You can make the edges higher than the muffin cup and then fold them under for a thicker edge at the top.
  8. Place the prepared muffin tin in the refrigerator for 15-30 minutes (I do 15 minutes in the freezer because I’m impatient). Bake at 350 for about 15-18 minutes until dry. Let cool completely before taking out of muffin tin.
  9. Meanwhile, prepare the pudding filling. In a medium saucepan, whisk together cornstarch, sugar, cocoa and salt. Slowly whisk in milk and place over medium-high heat. Stirring constantly, bring mixture to a boil and then continue to stir for another 2 minutes until the mixture thickens.
  10. Remove from heat and stir in the bittersweet chocolate and vanilla. Let mixture cool by placing a piece of wax paper or plastic wrap directly on top to prevent a film from forming.
  11. While pudding is cooling, make whipped topping by beating the cold heavy cream and sugar on high until stiff.
  12. Fill individual cups with pudding, top with whipped cream and place in refrigerator for at least an hour to set. Enjoy!