Sunday, December 23, 2012

Chocolate pudding from scratch

I swiped this idea from Mark Bittman, modified to use some milk in place of cream, use the microwave, and (upon reflection) skip the raspberries he recommended. I'd make a double recipe for the full fam.  The version below will work for two or three eaters.

1 cup cream
1 cup 1% milk
2 ounces of dark chocolate
2 tablespoons corn starch
2 tablespoons sugar
pinch of salt

Put the cream and milk together in a big measuring cup, and microwave on high for two minutes.

Cut the chocolate up with a knife into little pieces.

Mix the corn starch sugar and salt together in a cup or bowl.

Pour the cream into a pan on the stove, turn the heat onto medium, and add the chocolate.

Stir and stir until all the chocolate is melted.

Add the other three ingredients.

Stir and stir and stir until it gets thick almost like pudding ready to eat.  (It will be a little more liquid until it cools, but it should be getting close.)

Pour into little bowls or mugs because it tastes better that way.

You can add slivered almonds or bits of pecan if you are an adventure person like Nora, but not otherwise.  Or raspberries, like Mark Bittman, but I think the raspberries would be even better eaten other ways.

No comments:

Post a Comment