I'm back to work now after maternity leave and starting to get back into our normal routine of things - waking up early, working, cooking regular dinners again, and now blogging. I signed up for another round of the Recipe Swap. This time, the theme was Blogger's Choice. Pick any recipe you want from the assigned blog. My favorite theme! There's only one problem with this theme. How do you choose?! I usually find several recipes I want to make and this round was no different.
I received Angie's blog: Coffee and Cannolis. Browsing through her posts, I knew I wanted to make something sweet. I quickly decided to make Root Beer Float Brownies. yum! No wait...the Sugar Cookie Bars looked good, too. Then I saw her post for Homemade Chocolate Pudding. I've never made my own pudding before. It looked simple enough and it was chocolate. Sounds like a winner! I looked no further.
I made this during a rare quiet time in our house now - both kids napping at the same time. So weird, but so nice! I never knew making pudding was this easy. I always buy the boxed instant pudding - never the cook & serve. The pudding turned out silky smooth and very chocolatey. It's an easy way to use up extra milk you may have without needing a lot of other ingredients.
Source: The Essence of Chocolate by John Scharffenberger
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1/8 teaspoon salt
- 3 cups whole milk (I used 1% milk)
- 6 ounces 62% semisweet chocolate, coarsely chopped
- 1 teaspoon pure 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 individual serving dishes.
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.