Tonight I ate some burritos. I made a sauce from sour cream and garlic. It was delicious. And lingered. For a looooong time. So I decided I needed some chocolate pudding.
There were egg yolks involved.
Then there was milk who made friends with chocolate, sugar and cocoa powder.
Eggs meet cornstarch. Double thickening power.
I managed to scribble out the recipe somehow between whisking.
Presto change-o chocolatey milk turns into wobbly silky pudding.
Double Chocolate Pudding
3 cups whole milk
1/2 cup sugar
1/2 cup bittersweet chocolate, chopped
1/3 cup cocoa powder
1/4 teaspoon salt
4 teaspoons cornstarch
3 egg yolks
1/2 vanilla bean
1. In a medium saucepan heat milk, sugar, chocolate, cocoa powder and vanilla bean over medium heat.
2. Combine salt, cornstarch and egg yolks in a small bowl, whisking until smooth.
3. Add a ladle full of hot milk mixture to egg mixture whisking thoroughly to combine. Continue adding hot milk until you have incorporated all.
4. Pour through a sieve into another clean saucepan and return to heat. Whisking constantly bring almost to boil. Mixture will thicken. Allow to cool slightly and pour into glasses. Refrigerate at least 4 hours. Serve topped with whipped cream if desired.
Ok, so tonight I’m eating my yogurt. Same brand for a zillion years. I decided to look at the ingredients. Yikes! Why does it need to have three different versions of high fructose corn syrup? And a bunch of stuff I can’t pronounce? I think I’ll try your pudding instead.
I have three words for you. Sugar. River. Dairy. Best yogurt ever.