Chocolate pudding (along with nutella) is one of my soft spots. I have these memories of eating it as a child and always eating more than one bowl. My mom always made the Jell-O stove top version and would spoon it into these large frosted glass bowls. The skin on the top was my favorite part – I would barely puncture the top layer, eat out everything underneath and enjoy the last couple of bites as almost only pudding skin. Did that just gross anyone out? Sorry – pudding skin makes me nostalgic!
Chocolate pudding is one of those things that it took me quite some time to realize that there were other options besides Jell-O. And then, enter Smitten Kitchen and this recipe. For whatever reason, it took me quite some time to actually MAKE this recipe. I would frequently go to the website and drool at this recipe, resign myself to make it soon and promptly forget. Something to do with a fried mommy brain I guess. Somehow even chocolate pudding can’t seem to stick.
Well I finally made it. Oh yes. And Jason doesn’t even like pudding and he loved this. I even dreamed about it – it was that delicious. I’m just warning you, this won’t stick around your house long. If you do make it, be sure to cook the pudding until it really is almost the thickness that you would want to eat it at. It thickens some in the fridge but not as significantly as the Jell-O version I am used to.
Silky Chocolate Pudding
Adapted from John Scharffenberger, via Smitten Kitchen
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped (I used good quality semisweet chocolate chips; use 70% bittersweet if you want more of a dark chocolate kick)
1 teaspoon pure vanilla extract
1. 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.
2. 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 puddin’) into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.
3. 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 (ahem, good luck with that).