"Chocolate, I am sure, is the concrete manifestation of love. " -Geneen Roth
Yesterday was International Chocolate Day. I'm not sure who keeps the calendar of such things, but seems I'm always out of the loop until after the fact. Oh well... And anyways, when it comes to chocolate I'm more in the let's celebrate it often camp. Giving just one day to the original "food of the Gods" hardly seems adequate. So in the spirit of all things chocolate and seeing it was a rainy, chilly day around here yesterday, stirring up a pot of chocolate pudding (because it is delicious warm, too) seemed like just the right thing to do.
Divinely Delicious Chocolate Pudding- serves 2-6 (well, yeah)
2 1/4 cups whole or 2% milk*
3/4 cup whole or 2% milk
1/4 cup plus 2 Tablespoons Lightly packed brown sugar
1/4 cup plus 1 1/2 teaspoons granulated sugar
1/4 cup plus 1 1/2 teaspoons cocoa powder**
1/4 cup plus 1 1/2 teaspoons Cornstarch (non-gmo preferably)
3/8 teaspoon sea or kosher salt
6 ounces high-quality chocolate (60-62% cocoa content is my preference), chopped
1 1/2 teaspoons pure vanilla extract
1. In a medium sized bowl whisk together the 3/4 cup of milk, brown sugar, granulated sugar, cocoa powder, cornstarch and salt until smooth. Set aside.
2. In a medium sized saucepan, bring the 2 1/4 cups milk to a simmer over medium heat.
3. Whisk in cocoa mixture and continue to cook, whisking constantly until mixture come to a boil and is thickened, about 3-5 minutes.
4. Remove from heat and stir in chocolate and vanilla. Whisk until smooth.
5. Immediately pour it into heat safe serving glasses, a serving bowl or even into a large graham cracker crust (it's so very yummy as a chocolate cream pie).
6. Refrigerate to firm up (a must if making a pie)***, or let it cool off a little bit and eat it warm. It's delicious either way.
7. Top with whipped cream and serve!
oh, man, was that ever good!
* I have never tried the recipe with dairy-alternative milks, so can't speak to the success that might have.
** Please seek out a really good cocoa powder. I love Valrhona and Cocoa Barry Extra Brute.
*** I LOVE pudding skin. If that's not for you, once you pour the pudding into its final resting place, press plastic wrap directly on top of pudding, piercing with a knife in a couple places to allow heat to escape, before refrigerating.