Dark Chocolate PuddingPosted: June 27, 2012
Did you know rabbits could lie down like that? With all their little limbs splayed out in every direction? Well apparently they can, and it’s pretty darn cute.
We have high hopes for turning Izzy into a truer house bunny than she is now once we move to the new house. We plan on limiting her to the first floor (where there’s no carpeting) but that’s still a vast upgrade from her current living situation in her pen. It may be awesome; it may be a disaster, only time will tell.
While I’ve been luxuriating in the cooler weather we’ve been having over the last few days, I know that it will not last. So, I’m trying to make some desserts now that are naturally on the cooler side.
Pudding is a great example. Sure, it takes heat to make pudding, but if you make enough of it, you can have a fridge full of cool, individually sized pudding jars in no time.
I wanted to make something simple, but rich, so chocolate seemed the right way to go. Plus, I knew Luke would enjoy it more than vanilla. He’s one of those people who believe in the bifurcation of those who like vanilla and those who like chocolate. I run the middle ground, sticking my spoon into whatever flavor suits me at the time.
We kind of fought over these puddings. I may have gotten spooned in the eyeball over the last jar in the back of the fridge. But then I probably grabbed that spoon and flung it across the room, thus asserting my dominance and earning myself the last chocolate pudding. Except now I need to go make more pudding. Should have seen that one coming.
Dark Chocolate Pudding
Adapted from Scientifically Sweet
Makes 4-6 servings (depending on container size)
1 ¾ cups 2% milk
½ cup half & half
1/3 cup plus 1 Tbsp sugar, divided
3 Tbsp unsweetened Dutch-processed cocoa powder
1 large egg
1 tsp vanilla extract
pinch of salt
2 Tbsp plus 1 tsp cornstarch
4 oz bittersweet chocolate, finely chopped
In a medium saucepan, combine milk, half & half, 1/3 cup of sugar and cocoa powder. Whisk vigorously until there are no lumps and then heat it until just before it begins to simmer and steam forms at the surface.
In a medium heatproof bowl, whisk together egg, 1 Tbsp sugar, vanilla extract and salt. Sift in cornstarch and whisk vigorously until smooth.
Slowly pour in hot milk mixture in a thin stream while whisking constantly. Pour mixture back into saucepan and bring to a gentle boil over medium-low heat. Once boiling, boil for 3 solid minutes, whisking constantly. Add chocolate and whisk until melted and smooth. Pour into small ball jars or ramekins, cover with plastic wrap directly on the surface (unless you enjoy pudding skin like me!) and let cool to room temperature. Refrigerate until set, about 3 hours or overnight. Top with whipped cream, chocolate sprinkles, and serve!