February 13, 2011
Originally I was planning on making a decadent chocolate mousse for Valentine’s Day. I craved the over-the-top chocolately richness of a mousse, but at the store with cream in hand, I reconsidered. Valentine’s Day or not, I wasn’t feeling like I could justify my family and I consuming a pint of cream. Then I remembered pudding! Chocolate pudding may be the ultimate chocolate comfort food. Each bite sings of childhood, yet by using dark chocolate and the optional addition of liqueur, it can be quite the adult indulgence as well.
This chocolate pudding is very rich. It incorporates both unsweetened cocoa and semi-sweet chocolate. As with all chocolate desserts, it will only be as good as the chocolate you use. I like Ghiradelli, which is widely available in supermarkets. Feel free to cater to your personal craving. If you want something even more rich, use bittersweet chocolate in place of the semi-sweet. If you want a milder chocolate flavor, more akin to the kid-friendly box pudding mixes, cut the semi-sweet chocolate in half. You can experiment with low-fat milk as well. It would probably work fine, but I haven’t tried it myself. You really can not go wrong. Plus, if you have only made pudding from the box, I imagine you will be fully converted to this method. It is super easy and quick and the result is tremendously satisfying, just look at my happy Little Miss!
adapted from Organic Style
makes 2 cups
2 cups whole milk
1/4 cup packed dark-brown sugar
3 Tablespoons white sugar
3 Tablespoons unsweetened cocoa
3 Tablespoons cornstarch
1/4 teaspoon salt
4 ounces semi-sweet chocolate, finely chopped
1 teaspoon vanilla
1-2 Tablespoons liqueur (almond, cherry, raspberry, peppermint, etc)
Put 1/2 cup of milk in a pint mason jar with the sugars, cocoa, cornstarch, and salt. Screw on lid and shake until mixture is smooth. Alternatively, whisk ingredients in bowl until smooth. Heat remaining 1 1/2 cups of milk in saucepan over medium heat until steaming. Whisk in chocolate mixture and cook, whisking constantly, until mixture thickens. Remove from heat and whisk in semi-sweet chocolate, vanilla, and optional liqueur.
Spoon into one large serving bowl, or individual bowls. Serve warm or chill. For an added treat, top with lightly sweetened whipped cream.
Here is a printer-friendly version of the recipe: Chocolate Pudding
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