Saturday, November 10, 2012

Easy, Yet Delicious Chocolate Pudding

I got this from America's Test Kitchen.  Sometimes their stuff is too complicated or time consuming and not necessarily better, but this is definitely delish!  It's easy, too.  No tempering eggs. Enjoy!

Combine 2 teaspoons vanilla with 1/2 teaspoon espresso powder; set aside. (I don't have this on hand, but I do have Folgers crystals frozen in my freezer for the yummy brownies, so I just used that)

1/2 C sugar
3 T cocoa
2 T cornstarch
1/4 t salt
1/2 C heavy cream
3 egg yolks
2 1/2 C whole milk
Bring above ingredients to a strong simmer(this should be about 5 min). Cook 30 seconds.  Remove from heat.  Add 5T butter, 4 oz bittersweet chocolate, chopped and vanilla mixture. (I just used semi-sweet chocolate chips cuz I didn't have bittersweet on hand).  Stir until blended.  Cover with parchment or waxed paper. (push it onto the top of pudding so a skin doesn't form) Refrigerate til completely chilled.  Whisk thoroughly and serve with a dollop of whipped cream. Or you can serve it warm over ice cream. (my personal fav)