I’ve never really liked pudding.
I guess I always used to associate chocolate pudding with that brown goopy stuff that is sold in sealed plastic cups at the grocery store that has been sitting there for who knows how long. Not very appealing.
So it was weird when I stumbled across this recipe, that I instantly had an urge to make it.
This chocolate pudding is so yummy and satisfying, I think I might make it again tonight. This recipe does make a lot of pudding, but who ever said that was a bad thing? 🙂
Yield: 6-8 servings
¾ cup sugar
1/3 cup cornstarch
¼ tsp. salt
4 cups milk
1 tsp. vanilla extract
3 oz. unsweetened chocolate, finely chopped
Whipped cream, for serving
In a medium bowl, stir together the sugar, cornstarch and salt. Set aside. Combine the milk and vanilla in a medium saucepan. Heat over medium-high heat until small bubbles form around the edges. Add the chopped chocolate to the saucepan and stir with a spatula until the chocolate is melted, about 1-2 minutes. (The chocolate may appear slightly speckled and not completely melted. Don’t worry, it will smooth out later.)
Ladle about a quarter of the warm milk mixture into the bowl with the sugar mixture; whisk until smooth. Whisk in the remaining milk mixture. Return the entire mixture to the saucepan over medium heat. Continue to cook, stirring with a spatula, until the mixture bubbles and thickens. Be sure to scrape the bottom and sides of the pan so the mixture does not burn. Continue to cook until the mixture is very thick, about 2 minutes. (To test, run a finger through the mixture on the back of a spatula – it should leave a distinct trail.)
Divide the pudding between 6-8 serving dishes. Cover with plastic wrap directly on the surface of the pudding to prevent a skin from forming. Let cool 30 minutes, then transfer to the refrigerator to chill and set completely, at least 2 hours. Remove plastic wrap, top with whipped cream as desired, and serve.
Source: Annie’s Eats