Thursday, March 1, 2018

Chocolate Pudding

As I mentioned in my review post of Daisy Cake Bakes (that you can read here), I tried the Chocolate Pudding. Never in my life have I had Chocolate Pudding that was this good. In fact, to call it Chocolate Pudding, is to underestimate its magnificence. I mean, who would think to serve Chocolate Pudding at the conclusion of an elegant meal? With this one, you can. This is the apotheosis of Chocolate Pudding.

It takes a little bit of effort, largely standing at the stove and stirring. Turn on your favorite program or music, and be patient, it is well worth it. The recipe states that it takes 8 to 10 minutes to become thick and bubbly. Using my gas stove, at the medium low setting, it took me exactly 20 minutes. But, I had the television on watching spring training baseball, so my attention was diverted, and it didn’t seem bad at all. What I ended up with was the richest, densest, most chocolatey chocolate pudding I have ever experienced in my life. It is so rich, that you can only serve it in small portions. In the photo here I used three-quarter cup ramekins, that was too much. If you have any adorable little dishes, get those out, spoon in the ambrosia that is this pudding, top it with a little whipped cream, and you have a delicious, elegant, and memorable dessert.
Chocolate Pudding
From Daisy Cakes Bakes by Kim Nelson
Makes 2 cups

1 1/2 half cups sugar
1/2 cup Dutch-processed cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
1 14-ounce can evaporated milk (I could only find 11-ounce cans, it worked for me)
1/4 cup (1/2 stick) unsalted butter, melted
2 teaspoons vanilla extract

In a one and a half-quart heavy-bottomed saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Whisk in the egg yolks and evaporated milk until smooth. Set the pan over medium-low heat and cook, whisking constantly, until thick and bubbly, 8 to 10 minutes (it took me 20 minutes exactly). Remove the pan from the heat and whisk in the butter and vanilla.

Put the putting into a bowl and cover with plastic wrap, making sure that the plastic touches the entire surface of the putting to prevent a thick, robbery film from forming. Refrigerate until cold, at least three hours or overnight.

This post is linked to:

This post contains affiliate links.


Rustown Mom said...

My mother used to make something similar for us that didn't contain eggs - po folk pudding. (: It was the easiest dessert she could do, but sometimes she would add a tablespoon of coconut into the cup before she poured hot pudding in. It was a great surprise at the bottom of the chilled pudding - like a macaroon! I need to make this soon - its warming up here.

Debbie - Mountain Mama said...

Oh I love warm homemade chocolate pudding with whipped cream....yummmm!! This looks so tasty!

Linda said...

Yum Pattie! LOVE chocolate pudding, and this one looks really, really good. Mom used to let me scrape the pan when she made pudding, and that warm memory is the best.

At Rivercrest Cottage said...

I'm happy to have a recipe for homemade pudding so thank you very much!

jmac said...

This is my chocolate pie filling recipe that has been passed from my mother in law!!! And every time I make it, it takes me back to the good ol' days when I would make 3 lil bowls of pudding for my boys when they got home from school....such a sweet memory!
You can reduce the richness by just using plain milk!!

kitty@ Kitty's Kozy Kitchen said...

Oh my....another fabulous recipe to try! I LOVE chocolate pudding (and I especially love the "skin" when the plastic wrap is left off.