Rich Chocolate PuddingPosted: May 19, 2011
Rich Chocolate Pudding
When I was growing up, my Mother used to put me in charge of making the pudding. I’m not really sure how it happened, that I became the “Jello de Master”, but I loved doing it. I remember feeling so grown up making that Jello brand pudding. It was a treat that we shared as a family. Many a Saturday or Sunday night we would all sit around and watch “Family TV” and eat warm pudding. Always warm, never cold. Something about watching “The Undersea World of Jacques Cousteau” and giant squids paired perfectly while tucking into warm chocolate pudding. 🙂
It seemed so magical watching the transformation of this mysterious brown powder that came in such a tiny box. Who knew that brown powder and milk would eventually yield into something so chocolatey, warm, and luscious. Times have changed, and I still like to make pudding from time to time but now I like it HOMEMADE. It doesn’t take much more effort to pull together items from the cupboard and fridge to create a really good pudding. I alway keep 60 % cacao baking bars in my cupboard for such an occasion as well as a number of things. This recipe is from a tried and true website online that you can find a multitude of sins from, be it chocolate pudding or apple pie. The website is www.epicurious.com
1 C Sugar
1/4 C cornstarch
pinch of salt
8 0z. Ghirardelli (60 % cacao) bittersweet chocolate, finely chopped
2 2/3 C whole milk
2 large egg yolks
2 Tbsp. butter
1 tsp. vanilla
In a heavy saucepan; whisk together the sugar, cornstarch and pinch of salt. Stir in the chopped chocolate. Set aside with the burn off for now.
In a medium bowl whisk together the milk and the egg yolks until smooth and combined.
Place the saucepan with the chocolate mixture, and with the heat on medium, gradually whisk the milk/egg mixture into the chocolate mixture. Whisking constantly; heat the mixture over medium heat until the pudding comes to a boil. Still whisking; Let the pudding boil for one minute. Take off the heat and whisk in the butter and vanilla. Pour the pudding into four 8 oz. serving cups. Place plastic wrap directly on the surface to avoid a skin from forming. Let the pudding cool enough so it is still warm, but not hot enough to burn your tongue. Enjoy!