Double Chocolate Pudding
February 18, 2008 by Heather R.
Filed under Chocolate, Chocolate Pictures, Chocolate Recipes
I love everything about chocolate pudding. I love how it always hits the spot, I love how versatile and portable it is. I especially love how hard it is to screw up when you’re making it from scratch! Pudding cups and instant mixes work fine in a pinch, but if you’ve got a few extra minutes the taste of authentic pudding can’t be beat!
Double Chocolate Pudding
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon plus 1 teaspoon cornstarch
Pinch of salt
1 cup whole milk
1/2 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
1 teaspoon vanilla extract
Mix sugar, cocoa, cornstarch and salt in heavy medium saucepan. Gradually add half of milk, whisking until mixture is smooth. Whisk in remaining milk. Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes. Continue to boil 1 minute longer, whisking constantly.
Remove pudding from heat. Add chocolate and vanilla; whisk until chocolate melts and pudding is smooth. Divide between 2 dessert dishes. Cool puddings in freezer 20 minutes and serve.
[epicurious.com]
I love double chocolate everything and this looks perfect. Making it tonight.
For those in a hurry, here’s what I do.
1 box cook and serve chocolate pudding
1/2 cup chocolate chips
1/4 cup butter
1 3/4 cup milk
Cook according to package directions. I use the microwave and yum! yum!
I made this over the weekend and it turned out lumpy! I don’t know what happened!
I whisked constantly and it was smooth and looked good. I took it off the heat, added the last of the chocolate and vanilla, and stirred until it was smooth again. I put it in a new container and refrigerated (was this my mistake? instead of freezing? because I had about an hour and a half before we were going to eat it). I pulled it out after dinner and… it was lumpy. It tasted good, but my husband wouldn’t eat most of his because of the lumpiness.
Thoughts on what I did wrong?
Oh, I also used 2% milk, which I realize now could have been my problem, because I couldn’t get a small container of whole at my grocery store. We drink 1% or skim, so a half gallon of whole wasn’t really desirable.
I was thinking next time I’d do a double-boiler version so I could use a wire whisk – my husband owns fancy-schmancy pans that mean I can only use a rubber or teflon-coated whisk, and while it did the job, it just didn’t feel right. I miss my wire whisks (says the newlywed).
Do you know of a way to make a recipe like this with soy milk? Is it possible?