Sometimes you just want a little chocolate pudding. There is just something so comforting about it. Now, you could run to the store and buy a box of mix. Then all you have to do is stir in the milk and let it sit. Or you can do something that is almost as easy and tastes twice as good. Chances are you have most of the ingredients in your pantry already, and as a bonus you get to sneak a little warm pudding to tide you over until it cools!
In my book those are all wins! This pudding's chocolate flavor is so deep and delicious. I added some instant coffee to really round out the chocolate flavor, though you certainly don't have to. It is sweet enough, but not too sweet. It is smooth and luscious and a perfect treat that will remind you of childhood while still pleasing your adult pallet.
Making the pudding really isn't hard at all. You just whisk together the dry ingredients, then the cold milk. This next step is time consuming, but easy. Just get comfortable and ready to hang out over the stove for a little bit. You want to bring up the temperature of the milk slowly until the pudding is thickened. True, it may take ten or fifteen minutes, but the results are worth it!
Besides you waste time on much sillier things than that!
Just when it seems like it is never going to happen, the mixture starts to thicken. All of the sudden it goes from seemingly a lost cause to really moving fast. Once it seems like it is reaching pudding consistency, check to make sure it really coats the back of a spoon. All that is left is stirring in the butter and vanilla, a quick taste test and off to the fridge.
See, that wasn't so hard!
Luscious Deep Chocolate Pudding
Makes about 6 servings or plenty for a deep dish pie
1 cup sugar
1/2 cup cocoa
1 tsp instant coffee granules (optional)
4 T corn starch
1/4 tsp salt
3 1/4 cups milk
2 T butter
1 tsp vanilla extract (coffee or orange liqueur would be great too!)
- In a large heavy bottomed saucepan, whisk together the sugar, cocoa, coffee, corn starch and salt. Add 1 cup of the milk and whisk vigorously until smooth. This is your chance to get all the lumps out. Whisk in additional milk.
- Place pan over low heat and whisk VERY frequently for the first five minutes. Be sure to get the edges of the pan, you don't want anything to scald.
- After 5 minutes, start whisking constantly. It is important that you don't lose your patience and turn up the heat, it will thicken.
- Once the mixture is thick enough to really coat a spoon, remove from heat and whisk in butter and vanilla.
- Pour into serving dishes or pie crust. Cover with plastic wrap allowing the plastic wrap to actually touch the surface of the pudding. Refrigerate until chilled through (1-2 hours depending on size of serving dish)