Rich Chocolate Pudding

Standard

When I made the banana pudding  a few weeks ago I mentioned I was going to have a lip biopsy done… well it happened and went very well.  However my bottom lip is now twice its normal size and I need soft easy-to-eat foods.

Plus something inherently comforting sounds nice as well.  And there are few things more comforting than a delicious bowl of rich, chocolate pudding.

This pudding is perfect: intensely chocolatey, smooth, creamy, and easy to make.  If you are not an intense chocolate person I don’t see why you couldn’t substitute 6 ounces of milk chocolate chips, or butterscotch, or even peanut butter chips if you liked.

Rich Chocolate Pudding

From Smitten Kitchen

1/4 cup cornstarch

1/2 cup sugar (I might cut this down to 1/3 cup the next time I make it)

1/8 tsp salt

1 1/2 cup heavy cream

1 1/2 cup milk

1 ounce unsweetened chocolate

5 ounces bittersweet or semi-sweet chocolate

1 tsp vanilla

 

Combine the cornstarch, sugar, and salt in a heavy saucepan.  Slowly add in the cream and milk stirring constantly so no lumps form.

j1ofyl1

Cook over medium-low heat for 10 – 15 minutes stirring regularly. Don’t allow it to boil.  You may find some lumps are beginning to form on the bottom and sides of the pan.  Do your best to whisk them back in and turn the heat down a touch.  (Also don’t worry too much; we will strain the pudding at the end so no lumps will make it into your final dessert.)

When the mixture has thickened enough to cover the back of a spoon, add in the chocolate and cook, stirring constantly, another 2-4 minutes, until the chocolate is completely melted.  It will thicken quite a bit at this stage.

1rxoeol

naxddau

Remove the pudding from the heat and stir in the vanilla.

3hltacu

Pour the pudding through a fine-mesh strainer and into a serving bowl or individual pudding cups.

I hate the skin which forms on pudding so I always cover mine by laying a piece of plastic wrap directly on the pudding itself. I know there are some people who enjoy the skin, if you do, feel free to skip this step.

j9skfur

Chill the pudding in the refrigerator for 2-3 hours to allow it to cool and completely set up.

Enjoy with some Redi-Wip – or straight out of the fridge.  I won’t judge.

kq5nm28

Rich Chocolate Pudding

1/4 cup cornstarch

1/2 cup sugar

1/8 tsp salt

1 1/2 cup heavy cream

1 1/2 cup milk

1 ounce unsweetened chocolate

5 ounces bittersweet or semi-sweet chocolate

1 tsp vanilla

Combine the cornstarch, sugar, and salt in a heavy saucepan.  Slowly add in the cream and milk stirring constantly so no lumps form.

Cook over medium-low heat for 10 – 15 minutes stirring regularly. Don’t allow it to boil.

When the mixture has thickened enough to cover the back of a spoon, add in the chocolate and cook, stirring constantly, another 2-4 minutes, until the chocolate is completely melted.

Remove the pudding from the heat and stir in the vanilla.

Pour the pudding through a fine-mesh strainer and into a serving bowl or individual pudding cups. Chill the pudding in the refrigerator for 2-3 hours to allow it to cool and completely set up.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s