This recipe is taken from the Smitten Kitchen Cookbook by food blogger Deb Perelman. It has received rave reviews. I like it: a) because it receives rave reviews, and b) it is so very easy to make.
Eat it warm or let it cool...it's your pudding, and maybe you're one of those delayed gratification types.
Ingredients:
- 1/4 cup (30 grams) cornstarch
- 1/2 cup (100 grams) sugar
- 1/8 teaspoon salt
- 3 cups (710 ml) whole milk
- 6 ounces (170 grams) semi- or bittersweet chocolate, coarsely chopped (or 1 cup of good chocolate chips)
- 1 teaspoon ( 5 ml) pure vanilla extract
Combine the cornstarch, sugar and salt in a medium saucepan. Slowly whisk in the milk, in a thin stream at first, so that lumps don't form, then more quickly once the cornstarch mixture is smoothly incorporated. Place over medium-low heat and stir occasionally, scraping the bottom and sides. Use a whisk as necessary to avoid lumps. After 10 minutes or so, (slower cooking is better), the mixture should begin to thicken. Add the chocolate and continue stirring for another 2 to 4 minutes, until the chocolate is fully incorporated and the mixture is quite thick. Remove from the heat and stir in the vanilla. Pour into a serving bowl.
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