Chocolate Pudding

This recipe ....  This recipe ....  what can I say about it, except that you will never buy a box of instant pudding again, except maybe to put into some cake recipe or something.  But certainly not for actual pudding.  This was so intensely chocolate-y and deep and rich and thick - all things good pudding should be.  It was so good that Dallin and I both scraped the kids bowls clean of what they didn't eat, and if you know us and the heebie-jeebies we get at the thought of eating kid-leftovers, you know that means it was GOOD.
Try this recipe, especially topped with whipped cream (a must) and berries or bananas.  It will make you happy and feel like a grown-up kid again, whatever that means!


Chocolate Pudding
recipe by Joy of Baking

3/4 cup white sugar 2 1/2 tablespoons cornstarch  1/4 cup unsweetened cocoa powder 1/4 teaspoon salt 1 2/3 cup (400 ml) milk, divided (whole or 2%) 1/3 cup (80 ml) heavy whipping cream  3 large egg yolks 3-4 ounces (90 grams) semisweet chocolate, finely chopped (I used my dark chocolate pastilles and they worked perfectly) 1 teaspoon pure vanilla 1 tablespoon unsalted butter, room temperature (cut into small pieces)

Prep everything.  You will need a large bowl, preferably glass, another large bowl, a heavy bottomed pot (medium sized), a mesh strainer (not the tiny one you use to sift powdered sugar, hopefully a slightly larger one but really any size will do, it will just take you a little longer).  You will also need serving dishes or a large bowl.  I like individual glass cups or bowls but you can just chill it in a big bowl and then serve it at the table.  You will also need a whisk, rubber scraper and plastic wrap.

In the large glass bowl, whisk together the sugar, cornstarch, cocoa and salt.  Add 1/3 c of  the milk (I like whole milk, it makes this pudding so much creamier) and the egg yolks.  Whisk together to make a paste.  Set aside.  Take your pot and rinse it with cold water and shake out the excess.  This will help keep the milk from burning.  In the pot, put the remaining 1 1/3 c milk and the cream.  Bring just to a boil, when it starts to foam up.  Remove from the heat and gradually pour into the egg mixture, whisking constantly until smooth.  Pour all of the mixture back into the saucepan and back over the heat, medium-low.    Cook, stirring constantly, until thickened about 3-5 min.  It should be the consistency of mayonnaise.  Push through the strainer into a bowl with the rubber scraper to get out all of the lumps (if there are any) and then add chocolate, vanilla and butter, stirring until smooth and shiny.  Put into bowls and then press plastic wrap directly onto the surface of the pudding to prevent a skin from forming, unless you like that sort of thing and then I have to wonder about your sanity.  Also note that a little goes a long way - this recipe will feed 4-6 people a small but decadent portion.
Chill for a few hours if you like it cold (I do personally) or cool slightly and eat it while it is warm, it could be good that way too.  Serve with a  dollop of *slightly* sweetened whipped cream, not too sweet or else it will be too much.  Top with sliced strawberries, fresh raspberries, sliced bananas or just some chocolate curls if you are going for that whole death by chocolate thing.
Taste and die from bliss and chocolate-y goodness.  It is just that delicious.  Spoil the people you love with this dessert and watch as they become putty in your hands!

Go forth and cook, my pretties.