Though I am not usually a pudding person, a craving hit me last week and I sprung into action. I made (who else?) Smitten Kitchen’s version and threw some fresh strawberries in at the end to spruce it up.
I don’t think I cooked mine for long enough because it was *very* liquidy, but I actually really enjoyed it like this.
Chocolate Silk Pudding
The recipe below is nearly verbatim from Smitten Kitchen’s recipe for chocolate pudding. I loved it without adaptation.
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
~6 oz. dark chocolate, chopped roughly
1 tsp vanilla extract
1. Combine cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk. Use a heatproof spatula to combine milk and dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Whisk occasionally to prevent lumps. After 15 to 20 minutes, when the mixture has thickened and coats the back of the spoon (without dripping), add the chocolate. Continue stirring for about 3 minutes, or until the pudding is smooth and thick. Remove from the heat and stir in the vanilla.
2. Strain through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.
3. Refrigerate for at least 30 minutes and up to 3 days. You can place plastic wrap directly on top of the pudding to prevent pudding skin or you can just cover the top of the serving dish with plastic wrap to encourage pudding skin–your choice.