Thursday, January 30, 2014

Chocolate Pudding

Over the past few weeks while nursing a cold, I mentioned chocolate pudding enough times that Jamie finally figured out that I really wanted chocolate pudding.

But he is an eater of desserts.  He has very little interest in baking or cooking desserts, so I thought that these little chocolate puddings he made were quite impressive.

He cooked up from scratch chocolate pudding, poured it into my pretty little heart ramekins and set them in the refrigerator to chill, along with vanilla whipped cream.

After impatiently waiting for them to be ready - not to say I couldn't have eaten mine warm, though - I decided that it was a dessert first sort of evening.  Also, I wanted to photograph them before the sun set, and the sunset waits for no one when it comes to catching those last few rays of light.

The pudding was chocolatey goodness, comforting and sweet.  Exactly what I was craving, and it somehow made me feel like my cold was on the mend.

I'm not sure what recipe he used, but here is my recipe for an egg-less chocolate pudding that I made last spring to fill a chocolate cream pie...

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Chocolate Pudding

  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 2 tablespoons corn starch
  • pinch salt
  • 1 cup skim milk
  • 1/2 cup whole milk, heavy cream or half 'n' half
  • 2 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons cold unsalted butter
  • 1/2 teaspoon vanilla
In a medium saucepan, combine the cocoa powder, sugar, corn starch and salt.  Slowly whisk in the milk and cream.  Set the pan over medium heat and slowly bring to a boil, while whisking constantly.  Once it begins to bubble, cook for two minutes, continuing to whisk constantly, as the pudding thickens.  Remove from the heat and whisk in the chopped chocolate, butter and vanilla until smooth and creamy.

Spoon into bowls and serve warm, or cover with plastic and chill for several hours to serve cold.

Yields 4 servings

Recipe from Curly Girl Kitchen

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