John Scharffenberger's Silky Chocolate Pudding
Anyone who reads my blog with any regularity knows chocolate isn't much on my radar. But this week, which is chocolate-filled anyway, is the exception.
Comfort puddings are some of my favorite things and personally I lean towards custard, floating Island, banana pudding, rice pudding...well you see what I mean. Mostly vanilla based. But everyone needs a perfect chocolate pudding recipe in their repertoire and for me, this is it. It sounds simple (once I cheated and didn't even use a double boiler...it'll be our little secret), but don't be fooled, it's ambrosial. Great chocolate makes all the difference. Your family will probably dig into it while it's still warm.
Isn't silky the perfect description?
Silky Chocolate Pudding
From The Essence of Chocolate by John Scharffenberger via The Wednesday Chef
Serves 4 to 6
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped (I used half bittersweet chocolate)
1 teaspoon vanilla bean paste (or vanilla extract)
Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate.
Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
Strain through a fine-mesh strainer into a serving bowl (I skipped this step) or into a large measuring cup with a spout and pour into individual serving dishes.
If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.