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]

Post from: Chocolate Bytes