Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1/4 cup cornstarch
• 1/2 cup sugar
• 1/8 teaspoon salt
• 3 cups whole milk
• 6 ounces 62% semisweet chocolate, coarsely chopped or good quality
  semisweet chocolate chips (use 70% bittersweet if you want more of a
  dark chocolate kick)
• 1 teaspoon pure vanilla extract

Directions:

Combine the cornstarch, 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.

Strain through a fine-mesh strainer (or skip this step if you’re
a slacker like me who is absolutely certain that there is nary a lump
her pudding) into a serving bowl or into a large measuring cup with a
spout and pour into individual serving dishes.

If you like pudding skin, pull plastic wrap over the top of the
serving dish(es) before refrigerating. If you dislike pudding skin,
place plastic wrap on top of the pudding and smooth it gently against
the surface before refrigerating. Refrigerate for at least 30 minutes
and up to 3 days.

Serves 6.

Nutrition:

Substitutions:

Recipe courtesy of Smitten Kitchen.