[1]I’m not exactly sure when it happened but quite some time ago chocolate pudding fell from favor. Could it have been the ascendancy of fancy French chocolate mousse that rang the death knell for chocolate pudding as we knew it?
Or maybe it was misguided notions like Shake-a-Pudd’n.
Yes we did that. The Sullivan boys were the envy of the lunchroom. Well, I think it was envy…
No use mourning the past. Homemade chocolate pudding has all the creamy, quivery goodness of the halcyon days of youth.
Here’s how we do it:
[2]DARK CHOCOLATE PUDDING
Recipe
2 1/4 c. whole milk
1/2 c. sugar
1 egg
2 egg yolks
3 T. cornstarch
2 T. cocoa powder
1/4 t. salt
3 oz. semi-sweet chocolate
1 1/2 oz. dark chocolate
2 T. butter
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1 1/2 t. vanilla extract
whipped cream for serving
1. Place 2 cups of milk into a sauce pot, stir in 1/4 cup of the sugar. Cook over medium to scald the milk, just until small bubbles form at the edges but before it reaches a simmer. Remove from heat.
2. Chop the semi-sweet and dark chocolate. An easy way is to break up the squares of chocolate and pulse in a food process until the consistency of fine gravel.
3. Whisk egg and egg yolks in a bowl. Add remaining 1/4 cup sugar, 1/4 cup milk, cornstarch, cocoa and salt. Whisk well to mix completely.
4. Mix the egg mixture into the milk. Return to the stove and cook over low heat, 4 -6 minutes, until the mixture thickens and comes to a low boil.
5. Remove the pot from the heat. Stir in the 2 T. butter. Add the chopped chocolate, and stir until the chocolate melts. Stir in the liqueur.
6. Pour the pudding into serving glasses. Let cool for 5 minutes, then cover and refrigerate for at least two hours, until ready to serve.
7. Uncover and serve with a big spoonful of whipped cream. If you need a refresher, here’s how we do that:
3/4 c. heavy cream
2 T. confectioners’ sugar
1/2 t. vanilla extract
In a cold bowl with cold beaters, beat the cream until it increases in volume and becomes frothy. Add the sugar and vanilla and continue to beat until soft peaks form.