Silky Chocolate Pudding

Name: Silky Chocolate Pudding
Ingredients: 1/4 cups Cornstarch; 1/2 cups Sugar; 1/8 teaspoons Salt; 3 cups Whole Milk; 6 ounces, weight Semi-sweet Or Bittersweet Chocolate, Coarsely Chopped; 1 teaspoon Pure Vanilla Extract

6 ingredients

5 steps

Ingredients

1/4 cups Cornstarch
1/2 cups Sugar
1/8 teaspoons Salt
3 cups Whole Milk
6 ounces, weight Semi-sweet Or Bittersweet Chocolate, Coarsely Chopped
1 teaspoon Pure Vanilla Extract

Directions

1

Combine cornstarch, sugar, and salt in a medium saucepan. Slowly, with a thin stream, whisk in the milk until incorporated and smooth. Place over medium-low heat and whisk occasionally, scraping the bottom and sides. After 10 minutes, and when the mixture has begun to thicken and coat the back of a spoon, add the chocolate and continue stirring for another 2 to 4 minutes or until chocolate is fully incorporated and the mixture is quite thick. Remove from the heat and stir in vanilla.
2

Distribute among individual cups or one large serving bowl and chill until it is cool and set, about 2 to 3 hours. To avoid the skin on top of the pudding, place a piece of plastic wrap on the surface of the pudding before refrigerating.
3

Pudding keeps for 3 days.
4

Note: For an extra chocolate boost, replace one ounce of semisweet chocolate with unsweetened chocolate.
5

Recipe from Smitten Kitchen, adapted from John Scharffenberger.