- Cooking Time:
- Preparation Time:
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1/8 teaspoon salt
- 3 cups whole milk
- 6 ounces 62% semisweet chocolate (I used SharffenBerger’s semi-sweet bar, coarsely chopped)
- 1 teaspoon pure vanilla extract
- Whisk together the cornstarch, sugar and salt in the top of a double boiler (heat proof bowl). Slowly whisk in the milk until smooth. Put the bowl over simmering water and stir occasionally (actually, more than occasionally but less than frequently), scraping the bottom and sides.
- After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate.
- Stir until the chocolate is smooth and creamy and the pudding is lovely and thick. It takes almost no time once the pudding starts to thicken. Remove from the heat and stir in the vanilla.
- Carefully ladle into individual serving bowls. Chill at least 30 minutes.
- Note: the pudding would not get hot enough to thicken in the bowl/double boiler setup. Probably my bowl’s fault. I ended up dumping the water and putting the pudding directly in the pan. So long as you’re willing to pay attention to it there is no reason not to do this from the beginning except that there is more of a tendency to form lumps.
- Note(2): 6 ounces of chocolate is almost too chocolatey and I never thought I'd say that. I made it with 4 ounces and it was still quite chocolatey.
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