I’m here to tell you that once you take the time to make chocolate pudding, you will never, ever buy a box of instant. And, since it doesn’t take long to make, it will quickly become your go-to easy dessert. My mom used it to make a chocolate cream pie – easy to do also as all you need is a pre-baked pie shell (a graham cracker one is terrific), chocolate pudding, and a cup of heavy cream which you will whip to cover the pudding. Garnish with some chocolate sprinkles or curls and you will have made a “company’s coming” treat.
This recipe makes enough for 6 generous servings or to fill one pie shell.
½ cup sugar
¼ cup Dutch processed cocoa powder
⅓ cup cornstarch
2 cups milk
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, cut into small pieces
1 tablespoon unsalted butter, at room temperature
Combine the sugar, cocoa powder, and cornstarch in a heavy saucepan. Whisk in the milk and vanilla and place over medium heat. Cook, whisking constantly, for about 6 minutes or until smooth and thick.
Add the chocolate and lower the heat. Cook, beating constantly with a wooden spoon, until the pudding is smooth and creamy. Beat in the butter and remove from the heat.
Spoon the pudding into individual dishes or one larger bowl. Cover with plastic film (do not allow the film to touch the pudding) and set aside to cool.
