Thursday, March 6, 2014

Chocolate pudding

Here in our rugged household we LOVE chocolate! Like the fifth food group kind of love it. We are not completely bonkers pour-chocolate-sauce-on-everything kind of people but I can't tell you the last day that didn't involve chocolate. This chocolate pudding is a great way to satisfy our inner chocolate monsters and it is a great treat for packed lunches. Whip it up in a flash and don't worry about fancy or scary ingredients, it is just plain and simple. You can adjust the amount of sugar to your preference but the amount in this recipe should satisfy most people. This is a nice big batch that you can keep in the fridge for a few days, if it lasts that long!

Creamy Chocolate Pudding:
3 Cups milk (skim, 1%, 2%, or whole milk for extra richness)
1/2 Cup sugar
1/2 Cup cocoa powder
1/2 Cup cornstarch
2 large eggs
1/4 Cup salted butter
1 tsp vanilla extract

Set aside a large heat proof bowl (this is where you will pour your finished pudding).
In a large pot, heat 2 Cups of milk over medium-high heat.
In a second, large, heatproof bowl, whisk together sugar, cornstarch, and cocoa powder. Add eggs and remaining 1 cup of milk and whisk until smooth.
When milk in the pot is hot to the touch, slowly pour it into the cocoa mixture while whisking. Pour everything back into the pot and continue to cook over medium-high heat while constantly whisking.
When it thickens and one or two bubbles come to the surface, quickly remove from the heat and pour into the set aside bowl.
Stir in the vanilla and butter until completely melted.

Eat hot or cold. Store in the fridge for up to 5 days.

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