Chocolate Pudding
Indulge in the luxurious richness of this velvety chocolate pudding made from scratch. Smooth and creamy, this homemade dessert is a delightful treat that will satisfy your sweet cravings. Topped with a dollop of whipped cream and chocolate sprinkles, each spoonful is a decadent delight that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 ounces unsweetened chocolate
- 4 cups milk
- 1 teaspoon vanilla extract
- Whipped cream for serving
- Chocolate sprinkles for serving
Instructions
- <b>Prep the ingredients</b>
- Before you start, be sure an adult is nearby to help.
- In a bowl, use a whisk to stir together the sugar, cornstarch and salt. Set aside. Use a serrated knife to chop the chocolate into small bits.
- <b>Melt the chocolate</b>
- Put the milk and vanilla in a saucepan. Place over medium heat and warm until tiny bubbles appear around the edges of the pan. Add the chocolate and stir with a rubber spatula until the chocolate is melted, about 1 minute.
- Carefully ladle about one-fourth of the hot milk into the sugar mixture and whisk until everything is smooth.
- <b>Mix it all together</b>
- Add the remaining hot milk and whisk again until the mixture is smooth. Add this mixture back to the saucepan and place over medium heat.
- Stir the mixture with the rubber spatula until it begins to thicken. Use the spatula to scrape the bottom and corners of the pan to make sure those parts dont burn.
- <b>Cook, cool and serve</b>
- Cook the mixture until very thick, about 2 minutes. To test it, run your finger through the mixture on the spatula (let it cool a bit first!); it should leave a distinct trail.
- Ladle the pudding into bowls and let it cool for at least 30 minutes. Top with whipped cream and chocolate sprinkles. Serves 6.
- Adapted from Williams-Sonoma <I>Sweet Treats,</I> by Carolyn Beth Weil (Simon & Schuster, 2006).
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