Silky Chocolate Pudding
It’s a failure turned success! I’m so glad I didn’t give up on this recipe, because it’s a winner. I tried the recipe as written, but it didn’t set properly. The original recipe called for the entire pudding to be made in a double boiler. Due to lack of funds, and even more so, lack of cupboard space, I’m without a double boiler. I tried to create one by placing a glass bowl on top of a saucepan filled with about two inches of water. Perhaps this is where I went wrong.
I explicitly followed all of the steps, added the proper amounts of every ingredient, even went so far as to set timers… yet I was left with a giant bowl of hot cocoa. I continued stirring anyway, for around for about 45 minutes (I kept thinking… just a few more minutes an it’ll set!). After I finally admitted defeat, I took the advice of the many folks on the page who commented that they had the same problem… and what do you know… it turned out perfectly! I dumped my entire concoction into a saucepan, turned it on medium-low, and didn’t stop stirring. Bingo! Ten minutes in, I had the perfect pudding.
The consistency is great, though somewhat thin. (That may have been my fault, though, and not the recipe’s.) The flavor was… well… it tasted like a creamy semi-sweet chocolate chip. I think I might be more of a milk chocolate pudding kind of a gal. I’m not sure that I’d make it again, but I’m glad I tried it once. I did enjoy my own frozen pudding concoction, though (see recipe below).
Silky Chocolate Pudding
from Smitten Kitchen
makes six servings
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1/8 teaspoon salt
- 3 cups whole milk
- 6 ounces semisweet chocolate chips (I’d use milk chocolate next time…)
- 1 teaspoon pure vanilla extract
- Combine the cornstarch, sugar and salt in a saucepan with a thick bottom. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place on a burner set to medium-low heat, stirring frequently and 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.
- Pour into a serving bowl. Place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least half an hour, up to three days.
Frozen Pudding Cups
- 1 1/3 cup chocolate pudding
- 2/3 cup whipped cream
- Combine pudding and whipped cream. Divide into glass cups or containers.
- Freeze until the mixture reaches desired consistency (several hours or overnight). Eat with a spoon.