The Proof's in This Chocolate Pudding

The Proof's in This Chocolate Pudding

Mom and Dad, why not start the school year with a pat-yourself-on-the-back, homemade chocolate pudding?

This is the real thing; much better than that boxed, chocolate powder or dessert out of a plastic cup. And it’s so easy to make, Dad and the kids can do it. All the ingredients you need are probably right in the kitchen.

Although chocolate pudding is as simple as it is delicious, you can mix things up a bit. Pudding tastes great warm—spooned right out of the saucepan, or chilled and right out of the fridge as an after-school snack (for you or them). Or, fancy it up with whipped cream and toasted nuts for an elegant late-night dessert.

Recipe

School Night Chocolate Pudding

• 5 tablespoons cornstarch
• 3/4 cup sugar
• Pinch of salt
• 3 cups whole milk, divided
• 4 ounces unsweetened chocolate, finely chopped
• 2 teaspoons vanilla extract
• Whipped cream, if desired
• Toasted almonds, pecans, or walnuts, if desired

Combine cornstarch, sugar, and salt with 1/2 cup milk in a small bowl; whisk to blend well. Heat remaining 2 1/2 cups milk in a medium saucepan over medium heat. Bring to a simmer. Remove from heat; stir in chocolate and let sit 5 minutes or until chocolate is melted. Whisk until smooth. Whisk in cornstarch mixture. Return to heat and cook over medium heat until mixture begins to thicken and boil, stirring constantly. Reduce heat and simmer about 8 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into a medium bowl or six to eight 6-ounce custard cups. Cover with plastic wrap so that the plastic touches the surface of the pudding to prevent a skin from forming. Refrigerate. Serve with a dollop of whipped cream and a sprinkling of nuts, if desired. Serves 6 to 8.

Whipped Cream

• 1 cup cold, heavy cream
• 1 tablespoon sugar, optional
• 1/2 teaspoon vanilla extract, optional

Chill a large mixing bowl and beaters in the freezer for about 5 minutes. Pour cream into chilled bowl. Whip with electric mixer until slightly thickened. Sprinkle sugar and vanilla over cream, if desired. Continue to beat just until soft peaks form, being careful not to overwhip. The cream should be smooth and thickened.

Mindy Merrell is a Nashville, Tenn.-based food writer and the author of two cookbooks.

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