Sunday, February 18, 2007

Chocolate Pudding from Scratch

This is a recipe for a microwave version of a not-too-sweet chocolate pudding. It's only a little more work than pudding mix -- but much tastier.

1 and 1/2 cups milk (skim, 1%, 2% or whole milk are ok)
1 oz. unsweetened chocolate (1 square)

3 tablespoons cornstarch
1 Tb cocoa
1/2 cup white sugar OR 1/4 c. each white and brown sugar
dash of salt -- optional
1/4 cup milk

1-2 tsp. vanilla

In a large bowl microwave the 1.5 cups milk with the unsweetened chocolate for around 5 minutes on medium power (50-60%). Stir, and continue to microwave in half-min. increments just until the chocolate melts. The mixture may be a little uneven with very small bits of chocolate still visible -- they will blend in during the final cooking.

While the chocolate is melting, mix the cornstarch, cocoa powder, and sugar together. Then dissolve the dry mixture into the 1/4 cup of cold milk. When the chocolate has melted, add a little of the hot mixture to the cornstarch mixture and stir thoroughly. When you have a slightly warmed mixture, slowly blend it into the hot milk/chocolate. Return the pudding to microwave, and cook on medium-high power (60-70%) for 3 to 5 minutes until the mixture begins to thicken. Stir the pudding and add the vanilla. Microwave another half a minute if it's not yet thick enough.

Chill the pudding for at least half an hour before serving. Makes 4 medium-sized servings.

Note: In theory 1 ounce of unsweetened chocolate equals 3 tablespoons cocoa and 1 tablespoon of butter. I haven't experimented with this possibility, but you could probably heat the butter in the milk, and then proceed using 1/4 cup cocoa total in the dry mixture. You could also experiment with semi-sweet chocolate.

No comments: