Monday, October 17, 2011

Chocolate Pudding

Which remains as one of my pleasant childhood memories is that my mom used to often make chocolate pudding for us... She used to use store-bought chocolate pudding mix, but it still tasted delicious and always made me very happy...

Chocolate pudding is a classic, a staple to have in your kitchen portfolio and the fact is making home-made chocolate pudding from scratch is really not much harder than cooking it from a mix.

My experience of trying several different chocolate pudding recipes, longing for something similar to that childhood taste I was happy and familiar with, brought me to the conclusion that the best balance of taste and consistency in a chocolate pudding is achieved with good old whole milk and good old cocoa powder (Better Homes and Gardens recipe), and not with heavy cream or half-and-half and semi-sweet or bittersweet chocolate which many chocolate pudding recipes use today; heavy cream and chocolate contain too much fat which make the end result look like a hardened ganache frosting or a very thick and heavy chocolate mousse and also leaves a bitter chocolate after-taste in your mouth (well, if that's what you're looking for, than go for it).

Two more things: 1) Always sieve the chocolate pudding through a mesh strainer, before putting it into the container(s); take your time and do not skip this step. 2) Don't judge the taste and consistency of a pudding before it has waited in the fridge for several hours; it should be really fridge-cold.

I love you, mom...

Ingredients: (Serves 4)

  • 3/4 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 2 2/3 cups milk
  • 4 egg yolks
  • 1 tablespoon butter
  • 1 1/2 teaspoon vanilla


  • In a bowl beat the egg yolks. Set aside.
  • In a medium saucepan, combine sugar, cocoa powder and cornstarch. Stir in milk.
  • Cook and stir frequently over medium heat till bubbly (a gentle boil across the surface). Cook and stir for 2 minutes more. Remove from heat.
  • Gradually stir 1 cup of the milk mixture into the egg yolks, then add the egg mixture to the milk mixture in the pan.
  • Bring the pan to a gentle boil over medium heat, stirring frequently. Reduce heat to low; cook and stir for 2 minutes more. Remove from heat.
  • Stir in the butter and vanilla (until the butter is melted and incorporated).
  • Pour pudding through a fine mesh strainer into a serving bowl or individual bowls. Place a sheet of plastic on the surface of the pudding (to prevent a skin to form on the top of the pudding). Chill in the refrigerator for at least 6 hours.

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