Oh, this pudding is DELICIOUS.  I absolutely LOVE it.  Really really good and quite easy to make!

It is so thoroughly chocolatey and not at all cloying like some puddings seem to be.  This one is different from the other chocolate pudding recipe on the blog in many ways, but most importantly, there are no eggs.  Yup.  So this is great if someone has an egg allergy and often can’t enjoy pudding.

chocolate pudding (from Sinfully Easy Delicious Desserts by Alice Medrich):
1/3 cup (2.33 ounces) sugar
1/3 cup (1 ounce) unsweetened cocoa powder (preferably natural and a high-end cocoa)
2 tablespoons cornstarch
1/4 teaspoon kosher salt
1 3/4 cup whole milk
1/4 cup heavy cream
4 ounces bittersweet chocolate or 3 ounces semisweet (not both)
1 teaspoon pure vanilla extract

Whisk the sugar, cocoa, cornstarch and salt together in a heavy medium saucepan.

Add about 30 tablespoons of the milk, and whisk to form a smooth paste.

Whit in the remaining milk and cream.

Over medium heat, bring to a boil, stirring constantly with a wooden spoon.  Try to get into the bottom edges of the pan especially as it almost reaches the boil.  Once it begins to thicken and bubble at the edges, cook for about 1 minute more on a simmer.  Add the chopped chocolate

and stir briskly until the chocolate is melted and the pudding is smooth.  (About 30 more seconds).  Remove from heat and add vanilla.

I made this into a pie – and you can too – or place in pretty glasses with freshly whipped cream.  Yum.  Check out an old post from April of… for a delicious crust and whipped cream topping.  Delicious.




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