Monday, September 12, 2011
Once I began my pudding mania, chocolate pudding was bound to happen, and I am happy to report that it was just as delicious as expected. I’d bookmarked this recipe from Smitten Kitchen, but at the last minute I balked at the thought of having to futz with a double boiler, even though I’m sure pudding made with pure melted chocolate is divine. I figured there must be puddings made with cocoa powder instead, and as usual, Simply Recipes delivered a strong, straightforward one.
As usual, I used 1% milk instead of whole and detected no ill effects. I also tossed in a little vanilla extract, because it always seems to make chocolatey things taste even better. My one error was managing to cook my pudding until it was actually a tiny bit too thick; I didn’t really think that was possible, but I’d forgotten that this pudding would be enriched with chocolate chips at the end, which of course makes it set to a firmer consistency. Mine was almost like a soft ganache instead of a pudding—not unpleasant by any means, but I think I’ll go easier on it next time. This is definitely a must-have basic recipe, so easy to throw together whenever a chocolate craving strikes. If you’ve never made pudding that didn’t come out of a box (which I certainly hadn’t before this summer), I urge you to give this one a try.
¼ cup sugar
¼ cup unsweetened cocoa powder
2 tablespoons cornstarch
1 pinch of salt
2 cups milk (original recipe calls for whole, but 1% worked fine for me)
1 large egg
½ teaspoon vanilla extract
4 ounces semisweet chocolate chips
1. Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan. Gradually whisk in the milk. Bring to a boil over medium heat, whisking constantly, and boil, continuing to whisk, until pudding is thick, about 3 to 5 minutes. Remove from heat.
2. Immediately beat the egg lightly in a medium heat-proof bowl. Very gradually, add the hot chocolate mixture to the egg, whisking constantly. Whisk in the vanilla, then add the chocolate chips and stir until they are melted and the mixture is smooth.
3. Pour the pudding into the ramekins or cups. If you want, cover the surface of each of pudding with plastic wrap or wax paper to prevent a skin from forming. Refrigerate, covered, until cold, at least 2 hours.
Time: 30 minutes
Leftover potential: OK; pudding will keep for a few days in the fridge.