Chocolate Pudding
(from MOCAJanelle’s recipe box)
Is it a gloomy, rainy day? One of those days you wish Spring would come? It is a perfect day to spend time in the kitchen. Here is my own recipe for a very rich, fudgy pudding. You can pour this into a gluten free pie crust or cookie crust, but I like it in a dish, warm with whipped cream.
I love this so much I make it rarely… don’t want to have to buy the next size up in my jeans.
Categories: Desserts
Ingredients
- 2 cups milk (I use skim, any will do)
- 1/4 cup corn starch
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup Hershey's Cocoa Powder
- 3 egg yolks, slightly beaten
- 2 Tablespoons butter
- 1 teaspoon vanilla
Directions
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Measure milk into microwave safe cup, heat till very hot, not boiling, about 2 minutes.
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In large saucepan measure all dry ingredients. Mix well with a wire wisk. Add about 1/4 cup of the warm milk, whisk until it is all blended. Add remaining milk. Cook over medium/high heat stirring constantly (or the bottom will stick and burn!) until this thickens.
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Remove from heat. Whisk a small amount of the hot chocolate mixture into the egg yolks, then pour all of the yolk mixture into the chocolate and cook again until it bubbles and thickens (this will only take 30 seconds or so).
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Remove from heat. Stir in butter and vanilla.
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Pour into dessert dishes or cool a little and then pour into prepared pie crust.
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Eat warm, or chill and top with whipped cream.