Decadent Chocolate Pudding

pudding top

 

Guys, I keep trying to make ice-cream. I got this awesome ice cream maker for Christmas and was all YES! No longer must I live an ice creamed deprived existence! (I mean, not really, because there is a place in my freezer specifically reserved for Ben & Jerry’s. But still).

But then things kept happening.. Like I didn’t freeze the container. Or I didn’t have the ingrediants. Or I wanted chocolate NOW, not in several hours.

 

Which means I still haven’t made ice cream. Instead, I went with what those who don’t know better might call poor man’s ice-cream: pudding.

 

But that’s only because they haven’t had the joy of tasting this recipe, which is so good and so easy. I found this on one of my favorite food blogs ever about two years ago, and tried it on the strength of her recommendations and photos, since I’d never been a pudding person before. I’d been scared off puddings when I couldn’t check the ingrediants, in case that that monster-under-the-bed of vegetarianism lurked inside: gelatin. So no casual pudding for me.

 

Luckily, this one is basically chocolate and milk. And sugar. And cornstarch. And so, so delicious.

pudding spoon copy

 

Silky Chocolate Pudding
From Smitten Kitchen, adapted from John Scharffenberger, via Wednesday Chef

Serves 6

1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped (I sometimes throw in more chocolate. Or a tablespoon of cocoa. Depends how much chocolate I need at the moment)
1 teaspoon pure vanilla extract

1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

2. Strain through a fine-mesh strainer (Deb from Smitten Kitchen skips this step. So I do. Straining is for organized people) into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.

3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days. (Eating it warm is obviously totally wrong, unless it’s really cold and and you’re really impatient, in which case it’s perfectly logical).

 

  1 comment for “Decadent Chocolate Pudding

  1. March 7, 2013 at 2:25 am

    Those look like they came from Anthropologie. My favorite sugar bowl in the world came from there. Great idea to put them in the sphtligot. I’m sure the pudding made you smile even more because you used them!

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