Today we made pudding. Bittersweet chocolate pudding. A favorite from when I was first living on my own. The recipe comes from Puddings Custards and Flans by Linda Zimmerman, and the original recipe calls for white chocolate chunks, but we are not fans of white chocolate, so we left that out. Otherwise, the recipe is easy to make and Kid Chef was surprised the recipe went so fast.
Recipe: Bittersweet Chocolate Pudding
- 6 TBS Dutch-process cocoa powder
- 1/2 cup sugar
- 2 TBS cornstarch
- 1/8 tsp salt
- 2 1/3 cups milk
- 3 large egg yolks
- 1 ounce bittersweet chocolate (we used Scharffenberger)
- 1 TBS unsalted butter
- 1 tsp vanilla extract
In heavy saucepan, dissolve the cocoa, sugar, cornstarch and salt in 3/4 cup milk. Whisk in egg yolks, remaining milk and bittersweet chocolate. Cook slowly over medium heat, stirring constantly, until the pudding begins to thicken and comes to a slow boil. Cook 1 minute more, stirring constantly. Remove from heat; stir in butter and vanilla.
Pour into serving dish. The original recipe says to cover top with plastic wrap to keep a skin from forming, but we don’t do that because we like homemade pudding skin. So there.
Cool and refrigerate. Or, if you just can’t wait, eat it warm. It does not matter, it is pudding.