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.
No comments:
Post a Comment