Chocolate Pudding

I was looking through the Smitten Kitchen awhile back and this recipe for Silky Chocolate Pudding caught my eye.

I was drawn to its simplicity and the lack of cream and eggs. A good family treat. A few weeks ago I did my first attempt with the suggested dark chocolate. Today I did another batch but with milk chocolate to lighten things up a little for the children. It is quite sweet. Next time I will either cut back the sugar or try it with cocoa powder instead of the chocolate. I’m guessing you would just mix the cocoa powder in at the first stage along with the cornflour.

Despite the sugar overload it is a good simple dessert for the whole family. I poured the pudding into ice-cream bowls and once cooled I topped with chantilly cream, grated milk chocolate and a few strawberries. Yum!

chocolate pudding

1/4 cup cornflour
1/2 cup sugar (I would suggest less)
1/8 teaspoon salt
3 cups whole milk
170g chocolate (I would suggest less)

1 teaspoon pure vanilla extract

Combine the cornflour, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla
.

Pour mixture into individual serving dishes or one big bowl. Cover with clingwrap to prevent a skin forming on the pudding. Refrigerate for at least 30 minutes.

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