Thursday, February 6, 2014

Double Chocolate Pudding

What a WINTER this has been!  

Our backyard has a decent slope to it; on snow days we have quite the kid-crowd.  A smattering of sleds are visible from my living room windows.  I enjoy watching the bright colors of all the children's coats and gloves soar down the hill in glee. They don't notice that it's 10 degrees. 

I love to welcome them back inside with something warm and comforting to eat (or drink).  Usually it's this cookie recipe (because it's so fast and easy), but today I decided to go with a 7-ingredient chocolate pudding.  It waaaaaay easier than the cookies (less than 12 minutes from beginning to in-your-mouth if you want to eat it warm).  And the TASTE.  I just can't get over the chocolatey creaminess!  

I literally finished arranging this vignette as I heard the back door open, took a few shots, and grinned as they rounded the corner to the kitchen exclaiming, "CHOCOLATE PUDDING!!!  THANK YOU!!!  WE'RE SO COLD AND HUNGRY!!"

Self high-five!  A Mom Success.

  (Real life shot.  Forget the cute vintage styling!  Gimme some puddin'!)

Double Chocolate Pudding
Serves 6

3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups cream (I used 1.75 cups whole milk + 0.25 cup worked great)
3 ounces bittersweet or semisweet chocolate, chopped (substitute chocolate chips)
1 1/2 teaspoons vanilla extract

Sift the dry ingredients into a medium saucepan (you can skip this step if you want; it's just that unsifted cocoa powder makes me crazy.)  Whisk together the dry ingredients in a medium saucepan.  Gradually whisk in 1 cup of the cream (or milk/half-and-half mixture) until smooth; then add the remaining one cup of cream (or milk mixture).  Place the pan over medium heat and cook (whisking constantly...don't let it scorch!) until the mixture thickens and comes to a boil (about 5 minutes).  Continue to whisk and boil for 1 minute.

Remove the saucepan from the heat.  Add in the chopped chocolate and the vanilla.  Let stand for about 5 minutes until the chocolate is melted. Then stir gently until the pudding is smooth.  (Don't stir too much or the pudding will begin to thin out.)

Divide pudding into 6 small bowls or cups.  Let cool for about 20 minutes to serve warm and soft (I couldn't wait that long!), or refrigerate for 30 minutes or up to 8 hours.

Recipe from:  Short and Sweet:  Sophisticated Desserts in 30 Minutes or Less


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