Velvety chocolate pudding
Aug 1, 2008 Chatelaine 0 Cooking time: 5 minutes Preparation time: 10 minutes Refrigeration Time: 120 minutes Makes: 3 cups (750 mL)
- 3 squares semi-sweet chocolate, about 3 oz (84 g)
- 2 cups (500 mL) milk, preferably homogenized, or half-and-half cream
- ½ cup (125 mL) granulated sugar
- ¼ cup (50 mL) cocoa powder
- 3 tbsp (45 mL) cornstarch
- Pinch of salt
- 1 tbsp (15 mL) liqueur such as Frangelico, Baileys or Grand Marnier (optional)
- 2 tsp (10 mL) vanilla
- Whipped cream for garnish
- Finely chop chocolate. Pour 1?1/2 cups (375 mL) milk into a saucepan and set over medium heat. Bring almost to a boil. Meanwhile, in a bowl, whisk sugar with cocoa, cornstarch and salt. Whisk remaining ½ cup (125 mL) milk into sugar mixture until no lumps remain.
- When milk just starts to boil, gradually whisk in sugar mixture. Using a wooden spoon, stir constantly until pudding thickens and just comes to a boil, from 3 to 4 min. Reduce heat if pudding is sticking to the bottom. Once thickened, remove from heat. Stir in chocolate, then liqueur and vanilla. Continue stirring until chocolate is completely melted and mixture is smooth, about 1 more min.
- Pour into a large bowl or small dishes or coffee cups that hold about ½ cup (125 mL) each. Serve warm or press a piece of plastic wrap onto the surface of pudding and refrigerate. It thickens as it cools. Pudding will keep well, covered and refrigerated, up to 3 days (if it sticks around that long). Just before serving, add a dollop of whipped cream.