Chocolate pudding is comfort food at its best, and homemade pudding takes about the same time to make as does a boxed mix. The difference in taste is incomparable, especially when you double the chocolate, as I've done here. If it's a festive occasion, top the puddings with a dollop of whipped cream and a chocolate-covered coffee bean or, if you prefer, a sprig of lavender.
3/4 cup granulated sugar
1/3 cup unsweetened cocoa,
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups light cream
3 ounces bittersweet or
semisweet chocolate, chopped
1-1/2 teaspoons vanilla extract
In a medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Gradually whisk in 1 cup of the cream until smooth, then whisk in the remaining 1 cup cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.
Remove the pan from the heat and add the chocolate and vanilla. Let stand for 5 minutes until the chocolate is melted, then stir gently until the pudding is smooth. (Do not stir too much or the pudding may thin out.)
Divide the puddings among 6 small dessert bowls. Let cool for about 20 minutes to serve warm and soft, or refrigerate for at least 30 minutes or for up to 8 hours.
Short & Sweet
150 Sophisticated Desserts in No Time at All
By Melanie Barnard
Houghton Mifflin Company
Hardback, $25.00, May 1999
240 pages, 8 pages of color photographs
Recipe Reprinted by permission.
This page created July 1999
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