Favorite Chocolate Pudding

lusciouschoc.jpgThis post is a bit oddly juxtaposed to the previous, but I'm late on a friend's request to share my go-to chocolate pudding recipe and decided to do so here for all to enjoy. The recipe is from Lori Longbotham’s lovely Luscious Chocolate Desserts. Below is my revised recipe that includes a couple of minor time-saving shortcuts (to the already super easy recipe) + ingredient modifications. The latter are based on personal preference, but they do – via reduced milk fat and added fruit – make this dessert somewhat less bad for you while still being divine. Enjoy!
My Favorite Chocolate Pudding

Original recipe from Luscious Chocolate Desserts (Serves 4)

Ingredients

  • 1/2 cup packed brown sugar (see note below)
  • 2 tablespoons granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups 2% milk
  • 4 ounces bittersweet or semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • Strawberries, sliced

    1. Stir sugars, cocoa powder, cornstarch, and salt in a large saucepan until the brown sugar is broken up and the mixture is well blended. Add 1 cup of the milk and the chocolate chips and heat over medium heat, whisking until the chocolate is melted and the mixture is smooth.

    2. Add vanilla to remaining cup of milk and whisk into chocolate mixture. Cook, whisking frequently, about 6-8 minutes, until large bubbles pop on the surface and the pudding becomes thick and smooth. Transfer pudding to a large bowl, serving dishes, or stemmed glasses. This pudding is delicious served at any temperature (though I love it warm). Serve topped with strawberries, or have a bowl of strawberries at the table to allow guests to help themselves.

    Notes: Without the strawberries for contrast, I find that the pudding is quite sweet, so I have experimented with reducing the sugar a bit, which hasn’t detracted from enjoyment in the least. Since personal tastes vary, try the recipe in original proportions the first go around then decrease sugar if you wish (in small increments; say, a tablespoon at a time). Also, this recipe doubles easily for a larger group; use a large pot instead of a saucepan.

    • Home, Entertainment, Food + DrinkChristine Koh3 Comments