Alrighty, so I begin this post by admitting that this creation had it’s challenges. That’s right. Pudding: 1 Katie: 0. The recipe called for the use of a double boiler. WHAT? I happened to have one, it was my grandma’s; and it probably hadn’t been used since she cooked with it. We’ll say circa 1983.
Other than the goofy contraption, it was very easy, 3 ingredients, 3 steps (one of which being “chill”)….. but it never set up. So I was left with runny chocolate soup; still a tasty dish I might add. So what does a lucky girl do when in a pickle? Call Mom. Mom didn’t see the need for a double boiler, and also postulated that it may not have set up because I substituted cream for part of the milk, or perhaps I accidentally over-measured? Whaaaat? Me? Never.
Well mom was right. I gave away my chocolate soup, to the delight of my guinea pigs, I mean… taste testers . So yesterday I made batch two. Scrapped the double boiler, cooked it in the pot, used all whole milk (a trip to the grocery store), and HAVE SINCE CREATED (is everyone listening) THE BEST, EASIEST CHOCOLATE PUDDING IN THE WOOORRLLLDDDDD.
I might add, for the record, that Mom still prefers her chocolate pudding with the addition of the egg, but I like my 3 step, 3 ingredient recipe better. She still uses a paper clip to pit cherries. Who does that?
One final note, in this recipe, you have the option of straining your pudding through a fine mesh strainer. But, I decided to leave the few in number, tiny lumps in my pudding so that you wouldn’t feel bad if yours had lumps too. Thoughtful, right? Plus, I wanted to taste it, and who has time to strain pudding?
That’s it! This should serve 6. After each serving, please complete 30-45 minutes of moderate exercise. Thank you and good night. 🙂
~Peace, Love, and Puddin’ Ya’ll!
Chocolate Pudding. A.K.A Heaven
Yield: serve 6
1/4 c cornstarch
1/2 c sugar
dash of salt
3 cups whole milk
6 oz semi-sweet chocolate chips (half a bag)
1 tsp vanilla
Where did I get 3 ingredients from? It has 6! Anyways...
Mix the sugar, salt, and cornstarch in your pot, slowly add milk and stir, all over medium heat, standing on one leg with your tongue out. Just kidding.
Ok, cook this until it thickens, about 15-20 minutes, it should lightly coat the back of the spoon. This is not the time to get distracted people, this is where lumps form. Do not change the channel, or check on the kids, JUST STIR CONSTANTLY.
When thickened, add your chocolate chips. Stir 3-4 more minutes, until melted. Take the pot off the heat and add your vanilla.
THAT'S IT!!! Then pour into cute little ramekins, bowls, cups, whatever you have, and chill. Which I might add is the hardest part, plus I like mine still a little warm. Store the rest in the fridge, and you can warm it right back up the next day if you'd like. Now, if you don't like your pudding with a "skin" on it, place saran wrap directly over the surface of the pudding.