March 28, 2014 § Leave a comment
I am a creature of habit. If you know me, you know this. For example: everyday for most of my school years (think 6th-11th grades) my lunch consisted of exactly the same things. A peanut butter and jelly sandwich (creamy pb and strawberry jelly), a bag of chips (Cooler Ranch Doritos, preferably), strawberry-kiwi Capri Sun, granola bar, apple sauce and a chocolate pudding pack. If i was feeling nuts I added carrot sticks. It was all kept in a cabinet in the kitchen where I made it myself. This stemmed from me complaining about the lunches my mom made, because I was a rude and ungrateful (sorry, Mom).
I also went through a phase of only eating honey-nut cheerios for breakfast, a snack of tuna fish, saltines and orange soda after school, but I digress. Now that I have reached adulthood (I pay insurance, so I guess I’m an adult) my inner child gets WAY too excited about chocolate pudding despite having eaten it WAY too much going through school. When I found a recipe from The Kitchn for homemade chocolate pudding it went to the top of my list (or Pinterest board).
The recipe looks overwhelming because it’s a lot of steps, but it comes together pretty quickly (30-45 minutes) plus time to chill. You can be a totally happy camper in no time at all. I made mine mocha by adding espresso powder and love the addition. I didn’t add too much for the sake of my coffee-hating husband but think it added some depth. I also can’t wait to customize it more or take it to the next level (I’m thinking whiskey caramelized bananas and homemade whipped cream). Enjoy, y’all.
- 4 oz bittersweet chocolate
- 3 tbsp cornstarch
- 3 tbsp cocoa powder
- 1/4 tsp salt
- 1 cup heavy cream
- 3 large egg yolks
- 2 1/2 cups whole milk
- 1 tbsp espresso powder
- 1/2 cup sugar
- 1 tsp vanilla extract
1) Chop the chocolate into small pieces and set aside.
2) In a medium bowl, whisk together cornstarch, cocoa powder and salt. Then, adding in heavy cream a little at a time, whisk until smooth. It’s a little challenging but comes together when all the cream is added. Finally, stir in the egg yolks. Set this aside.
3) Pour milk, sugar and espresso powder into a saucepan (I used 4 qt). Stir over medium heat until sugar is dissolved. Bring to a light simmer (bubbles around the edge) and remove from heat.
4) Add warm milk mixture one cup at a time to cream and egg yolk mixture. This is to temper the eggs so they don’t cook when boiled. Once all the milk mixture is stirred in, pour pack into the saucepan. Bring to a boil. Whisk constantly, while boiling, for 2 minutes. Remove from heat.
5) Add in vanilla in and chocolate. Let sit for several minutes to allow chocolate to melt, then stir in until well combined.
6) Finally, pour the mixture into storage container. Cover with wax paper or plastic wrap (directly in contact with surface of pudding). Chill in the fridge for several hours and then serve and enjoy.