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.