You could eat Jello…
Or you could eat this…
Don’t get me wrong, Jello pudding cups have their place.
But I am pretty sure they shouldn’t be a dessert of choice, especially when you have dinner guests.
So why not make chocolate pudding from scratch? It’s homemade, it’s real and you don’t have to worry about the possibility any additional plastic-like substances. You really can’t mess it up. In essence it’s only thickened chocolate milk. Use super amazing chocolate like Lindt? Now we are talking. Because you’re the cook, you can control the level of chocolately flavor. I LOVE dark chocolate so naturally that’s what I chose. But why not try milk, or even white if that is more your forte? Just make sure to reduce the sugar so you don’t induce diabetes or something.
The best part of this recipe is definitely how easy it is. I made Ina Garten’s Double Chocolate Pudding a while back but it had eggs and other shenanigans. More ingredients = more steps = more work. This one is just milk, sugar, salt, chocolate and cornstarch. Ok fine, and water. 6 whole ingredients. Nope 5, I’m not counting the water. Big deal. I adopted it from Smitten Kitchen. It’s basically the same except 100 times easier. I cut back on the fat by using half 2% milk and half water (instead of whole milk). I wasn’t really sure what the point of using a double boiler was (or still is for that matter). It’s not like you have to worry about scrambling eggs or anything. And with cornstarch you actually want to boil it to cook out the chalky taste. Just boil, whisk, chill and you are set (so is the pudding, get it? it “sets”).
Fool-Proof Chocolate Pudding
– 1/4 cup cornstarch (plus a splash of water to form a slurry)
– 1 1/2 cups 2% milk
– 1 1/2 cups water
– 100 grams dark chocolate (on average this is one bar)
– pinch salt
– 1/2 cup sugar
Heat the milk, sugar and salt.
In a separate bowl mix the cornstarch and a splash of water. Whisk to form a slurry.
Gradually whisk the slurry into the milk. Cook over medium heat whisking constantly until it thickens. Bring it to a boil and let it cook for a minute or two (continue to whisk so it does not lump up). Remove from the heat, add in the chopped chocolate and stir to melt.
Portion (I filled up 8 little glasses but it will serve 6 more generously).
Refrigerate for about 30 minutes. Before you serve you can garnish with whatever you like. I chose orange because it is best friends with chocolate but anything works. Raspberries, strawberries, even something like a whole almond would look pretty. Sorry to all you guys out there who don’t care if it looks “pretty”. Really you could eat the stuff straight out of the pot if you want. It is THAT good.