This recipe is adapted from The Enchanted Broccoli Forest cookbook by Mollie Katzen. Chocolate pudding just tastes so much better when you make it yourself. This easy, satisfying recipe will please everyone, every time. You may want to switch from a whisk to a wooden spoon as the pudding thickens, but once it starts to set, don't continue whisking it or it will liquefy. In twenty minutes, plus chill time, you can be enjoying some deliciously rich homemade pudding with your loved ones.
Hands-On Time: 20 minutes
Ready In: 2 hours
4 ounces semisweet chocolate (chips are easiest, but I use a 4-ounce bar of Ghiradelli, broken up)
3 packed tablespoons light brown sugar
2 cups whole milk (or a combination of low-fat milk and either cream and half and half: I used 1 1/2 cups low-fat milk and 1/2 cup cream)
a dash of salt
3 tablespoons cornstarch
1 teaspoon vanilla extract
- In a heavy saucepan, combine the chocolate, sugar, and milk. Heat very gently over low heat, whisking constantly, until all the chocolate is melted, and the mixture is uniform. This will take about 5 minutes, and feel hot to the touch, but it mustn't boil.
- Combine the salt and cornstarch in a small bowl. Pour about 3/4 cup of the hot mixture into it, and whisk vigorously until the cornstarch is dissolved, then pour this solution back into the pot. Keep whisking and cook the pudding over very low heat for about 8-10 minutes, or until it is thick and glossy.
- Stir in the vanilla, then pour into serving dishes and chill at least one hour before eating. We didn't happen to have any, but a dollop of whipped cream wouldn't hurt.
Add a dollop of whipped cream to the top of your pudding for added presentation and an extra scoop of indulgence!
You will wish there were more, but don't try to double or otherwise multiply this recipe's measurements or the pudding will set erratically, or be too heavy to whisk.