I have been in denial. I’ve been deluding myself into thinking that it was actually spring. Today’s snow and hail were hard to imagine away. Before winter ends for real, let’s squeeze in a little more comfort food. This recipe will do the trick for whatever ails you, whether it be gray days or general stress. Got any kind of problem? Try making some homemade chocolate pudding. (Or better yet, get someone else to make it for you.)
Double Chocolate Pudding
adapted from The Best Recipe
2 tbls. cocoa
2 tbls. cornstarch
2/3 c. sugar
1/8 tsp. salt
1 c. cream
3 egg yolks
2 cups milk
6 oz. chocolate chips (bittersweet, semisweet, or a mix)
1 tbls. unsalted butter
2 tsp. vanilla
- Melt chocolate chips. You can do this over low, if you’ve got a good pan. If your pans are thin, place the chips in a bowl, set over boiling water, and whisk often. Set aside.
- In a medium-sized saucepan, whisk cocoa, cornstarch sugar, and salt.
- Whisk in the cream, then the yolks, then the milk.
- Whisk in melted chocolate.
- Over medium-high heat, bring the mixture to a boil. Stir constantly with a whisk. When the pudding darkens or begins to thicken, reduce heat to medium and cook, stirring gently for about 2 minutes.
- Press the pudding through a fine mesh strainer with the back of a spoon. (This step makes a smoother pudding. You could skip it, if you want to be less fussy.)
- Off heat, add butter and vanilla.
- Pour into ramekins (or larger bowl). Press parchment (or plastic wrap) into tops and refrigerate for about 3 hours or more.
- Pudding will keep for about 2 days.
- This would make a great cake filling.