This recipe has just a handful of ingredients and can be served with whipped cream or ice cream. Or... if you are feeling you have just used all your cooking energy, just drizzle it with heavy cream!
CHOCOLATE PUDDING
1 1/3 c. chocolate chips
2 Tbsp. brown sugar
2 cups milk (I use whole milk, but of course you can use 1/2 and 1/2 or heavy cream. You might also use a can of condensed milk topped my whole milk)
a pinch of salt
3 Tbsp. cornstarch
1/2 tsp. vanilla extract
DIRECTIONS
- Combine chocolate, sugar and milk in a saucepan. (I use a double boiler for this. If you don't, be vigilant about stirring)
- Heat gently, whisking constantly until all the chocolate is melted and the mixture is uniform.
- Remove from heat.
- Place the cornstarch and salt in a medium-sized bowl and add about half of the hot mixture, whisking vigourously until the cornstarch is dissolved.
- Then, add this mixture back into the saucepan. Keep stirring the mixture over low heat for about 8 – 10 minutes or until it is think and glossy.
- Remove from heat and stir in the vanilla.
- Transfer pudding to a serving bowl or individual cups.
- If you don't like a skin forming on top, lay a sheet of waxed paper over the surface.
- Chill completely before serving (It takes about 2 hours when they pudding is in ramekins)
This recipe is from one of my older cookbooks, The Enchanted Broccoli Forest by Mollie Katzen. Honestly, I have never made any recipe of hers which wasn't a 'keeper'. Enjoy.