As promised a little while back, another new recipe to share with you. 2 recipes to be exact. Although both were good I must say I preferred the taste and texture of the chocolate pudding. Taste, well that’s a no brainer, it’s chocolate. As for texture, the addition of the chocolate chips melted into the pudding just made it extra silky and luxurious. Yet comforting just like chocolate pudding should be.
from Simply Recipes
2 tbsp. each sugar and cocoa
1 tbsp. cornstarch
Pinch of salt
1 cup milk, divided
2 oz. semisweet chocolate chips
I kept the ingredients the same (I just halved the recipe) but I changed up the method a bit. The original recipe had the egg added in at the end which doesn’t actually cook it. Because you are mixing it with cornstarch you can boil the pudding without worrying about scrambled eggs.
Whisk together the sugar, cocoa, cornstarch, salt, 1/3 cup milk and egg. Meanwhile heat the remaining 2/3 cup milk, bringing it to a boil. Remove from the heat and gradually whisk into the sugar/cocoa/cornstarch mixture. Then pour everything back into pot, return it to the stove and cook on medium/high, whisking constantly until the pudding thickens. Again, remove it from the heat. Add the chocolate chips and stir until they are melted. Set this one aside while we make the vanilla pudding.
from Smitten Kitchen
1 1/3 cup milk, divided
1/4 cup sugar
2 tbsp. cornstarch
Pinch of salt
vanilla bean or extract, to taste (I used about 1/2 of a vanilla bean)
As you can see, each recipe, both of which I halved the originals, calls for half an egg. So this is pretty easy to do. Considering an egg weighs about 50-55g, you just need to crack it, beat it up and divide it. However if you are only making one or the other, feel free to go ahead and use a whole egg. Save yourself the trouble, it’s not going to make a difference.
Now this has the exact same procedure as the chocolate pudding (minus the cocoa and chocolate chips of course). Whisk the sugar, cornstarch, salt, egg, and 1/3 cup of milk. Meanwhile heat the remaining 1 cup milk. Cut open the vanilla bean, scrape out the seeds and throw them in the warming milk, along with the entire pod while you are at it. Bring the milk to a boil, remove the chunky pieces of pod and gradually whisk it into the sugar/cornstarch/egg mixture. Pour everything back into the pot, return it to medium/high heat and cook, stirring constantly until it is nice and thick.
Time for assembly. I chose to use really fat wine glasses for presentation. Pour in some chocolate pudding, then vanilla, then more chocolate. Or vice versa, whatever floats your boat. Layer it with berries (I used blackberries and blueberries) or other fruit, both for color and texture. And just general yumminess.
Refrigerate until cold and firm (about 2 hours to be safe). If you really wanted to go all out you could serve it with some homemade biscotti or other crunchy cookie type of thing. But I just left it the way it is. It’s too hot to turn the oven on anyways! Or at least it was when I originally drafted this. Now it’s kinda rainy and miserable. C’est la vie. Enjoy!