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Classic Chocolate Pudding

This you eat slowly, deliberately, savoring each chocolatey spoonful.
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author www.sanpasqualskitchen.com

Ingredients

  • ½ cup sugar
  • 1/3 plus 1 tbsp unsweetened cocoa
  • 1/8 tsp salt
  • 1/3 cup warm water
  • 1 oz. semisweet chocolate chopped
  • 2 cups half and half ¼ cup for mixing with the cornstarch
  • 3 tbsp cornstarch
  • 1 ½ tsp vanilla

Instructions

  • If you are molding the pudding, have ready 4 oiled 5oz. ramekins. If you are not molding the pudding, you will need a 3 cup bowl.
  • Mix sugar cocoa and salt in a saucepan. Stir in the warm water and stir until thoroughly incorporated.
  • Bring to a boil over medium heat stirring constantly. Once it comes to a boil, take off the heat and add the chopped semisweet chocolate stirring until completely melted.
  • Stir in the 1 ¾ cups half and half and return pot to the stove and heat on medium heat.
  • Place cornstarch in a bowl and mix with ¼ cup half and half.
  • Add the cornstarch mixture to chocolate mixture and heat over medium heat until thickened. Once the mixture has thickened turn heat to low and stir briskly for 1 minute.
  • Remove from the heat and stir in vanilla
  • Pour pudding into molds or bowl. To keep a skin from forming, place plastic wrap directly onto the pudding. Refrigerate for two hours or up to two days.
  • Unmold chocolate pudding and serve with whipped cream and grated chocolate.
  • ¡Que aproveche!