When is the last time you had real, honest-to-goodness Chocolate Pudding? Like, not-from-a-box, made from scrtach chocolate pudding?
Here’s your chance. This is your sign. Make the pudding.
Homemade Chocolate Pudding recipe from Cherry Tea Cakes as adpated from Smitten Kitchen, as adapted from John Scharffenberger, via Wednesday Chef (that’s a lot of cooks, all of whom recommend this recipe.)
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate chopped or chocolate chips
1 teaspoon Gluten Free vanilla extract
Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
Strain through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.
If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.
Recipe Credit: Cherry Tea Cakes