My hubby’s visit to the dentist spurred me to make something that would be easy for him to eat tonight. My choice? Chocolate pudding. A wonderful silky smooth and deeply flavorful chocolate pudding.
Silky Chocolate Pudding adapted from John Scharffenberger
- 1/4 c cornstarch
- 1/2 c granulated sugar
- 1/8 tsp salt
- 3 c whole milk (I used what I had: 2 c 2% and 1 c cream)
- 6 oz 62% semisweet chocolate, coarsely chopped
- 1 1/2 tsp vanilla extract
Combine the cornstarch, sugar, and salt in a saucepan, and whisk it together. Gradually add about 3/4 c of the milk, whisking until smooth, then add in the rest of the milk and cream. Add the chopped chocolate, then put the saucepan over medium heat, and bring it to a boil, stirring constantly. If any lumps form, whisk vigorously!
Boil for one minute; the mixture will thicken considerably. Remove from the heat, and stir in the vanilla.
Divide among 6 custard cups (or teacups or small bowls or whatever.) Some people do not enjoy any ‘skin’ on their pudding. If you dislike it, place plastic wrap right on top of the pudding and smooth it gently against the surface. Otherwise, just cover loosely and refrigerate at least 30 minutes, and up to 3 days (if it lasts that long!)