Tuesday, 12 August 2014

Nine Hemstitch Blocks



Better-Than-the-Box Chocolate Pudding

3/4 cup cane sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 ounces unsweetened chocolate (I was fresh out Sunday, so I used semisweet chocolate chips)
4 cups milk (whole milk works better, but skim was fine)
1 teaspoon vanilla extract
Whipped cream (for topping)

In a medium bowl whisk together sugar, cornstarch and salt. Chop the chocolate into little bits. In a saucepan, warm the milk over medium heat until tiny bubbles begin to appear. Add all but a tablespoon of the chocolate bits and stir until melted. Remove from heat. Ladle about a cup of the chocolate mixture into the sugar mixture and whisk together. Empty the bowl back into the saucepan whisk until smooth. Return saucepan to medium heat, stirring until it begins to thicken. Carefully ladle into six small serving bowls. Top with whipped cream and reserved chocolate sprinkles. May be served warm or cold.

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