Originally published on July 10, 2017
It has been a busy time lately! I’ve been moving, unpacking, getting a new house organized and of course, working so I can still keep my job throughout it all. Before the big move, there was a lot of takeout going on, as we used up all our food and didn’t want to buy more just so we’d have to move it and risk it all going bad before getting it into the new fridge. Needless to say, after just a few days, I was sick of it.
So when we finally got things a bit settled, I walked into my beautiful brand new kitchen, desperate to cook. But being a bit tired, I also didn’t want to do anything that was particularly labour-intensive. I just wanted to make something that was beautiful, comforting, and of course, delicious. Chocolate pudding seemed to be the answer (because really, when isn’t chocolate pudding the answer?)
Ingredients:
- 2/3 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups milk
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
Directions:
1.) In a medium saucepan, with no heat under it just yet, whisk together the sugar, cornstarch, salt, and cocoa powder. Very gradually using just a few tablespoons at a time, whisk in milk making sure all the cornstarch is dissolved. Whisk in egg yolks.
2.) Place the saucepan over medium heat and whisk constantly until the first large bubble appears. Reduce heat to low and continue to whisk for 1 minute. Remove from heat and immediately pour through a fine mesh sieve, into a large bowl. I find it easiest to do this using a rubber spatula to push the pudding through the sieve.Stir in butter and vanilla while the chocolate pudding is still piping hot.
3.) Place plastic wrap directly onto the surface of the chocolate pudding to prevent a skin from forming. Chill at least 3 hours and up to 3 days.
4.) Serve and enjoy!