Comfort Food Classic: Best Chocolate Pudding Recipe

/ Monday, August 27, 2012

Good morning, all! Do anything lovely this weekend? We were busy healing up at home (boyfriend had his wisdom teeth out) and out of all of the squishy foods I made, including this remarkable Zucchini Vichyssoise from Ina Garten, he loved the chocolate pudding the best! Surprising, since the man generally dislikes chocolate, but I'll take it (read: I'll take any opportunity to lick a pudding bowl)!


Last week I told you about how I lost my chocolate pudding recipe, so I decided to try this one from Smitten Kitchen. It's super basic: whisk milk, sugar and cornstarch over a double-boiler until thick, stir in chocolate until melted. So easy! I love that. I played around a bit to get it just how I like it. Here's what I ended up with...

Adapted from Smitten Kitchen (who adapted from John Scharffenberger, via Wednesday Chef)
1/4 cup cornstarch
1/2 cup sugar
Generous pinch or two of salt
2 cups whole milk
1 cup light cream
6 ounces semisweet chocolate cups (about 1/2 bag)
2 teaspoon pure vanilla extract
Whipped cream, for serving
1. Whisk the cornstarch, sugar and salt in a large heatproof bowl. Slowly whisk in the milk and cream, scraping the bottom and sides of the bowl until smooth. Set the bowl over a saucepan of simmering water (do not let the bowl touch the water) and heat, whisking occasionally as lumps form, until the mixture thickens and coats the back of a spoon, 15 to 20 minutes. Add the chocolate chips and stir until they melt and the pudding is smooth and thick, 2 to 4 more minutes. Remove from the heat. Stir in the vanilla.
2. For super smooth pudding, strain through a fine-mesh strainer into a bowl. Divide among individual serving cups, if desired. Press place plastic wrap directly onto the surface of the pudding to prevent a pudding “skin” from forming (skip this if you like the skin!) and refrigerate for at least 30 minutes or up to 3 days. Serve topped with whipped cream.

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