Friday, June 13, 2014

Easy Chocolate Pudding

Just a couple of days after my oldest son graduated from high school, he had his wisdom teeth removed. Poor guy! So he ate soft foods for days and I tried to give him a variety of healthy things, but also some treats. The original recipe that I found at Chow Times called for whole milk, but they used 2%. I actually used skim milk for a lower fat dessert. It may have been less thick than it was supposed to be, but we liked it. I used almond extract instead of vanilla and you can easily use peppermint or another flavoring to change it up.

I took the pudding and made little parfaits with coconut and sprinkles, but you can use all kinds of yummies like fruit and nuts!

Easy Chocolate Pudding
1/4 c. cornstarch
1/2 c. sugar
1/8 t. salt
3 c. milk
6 oz. semisweet chocolate, coarsely chopped (or good chocolate chips)
1 t. pure vanilla extract

Combine the cornstarch, sugar and salt in large bowl. Slowly whisk in the milk, scraping the bottom and sides with a spatula to incorporate the dry ingredients.

Place the bowl on top of a double boiler over gently simmering water and stir occasionally, scraping the bottom and sides with a heatproof spatula. 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 in 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. Serve warm, or refrigerate for at least 30 minutes to chill before serving.

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