Chocolate Pudding

Another chocolate recipe, you ask? I personally believe that you can never have too many chocolate recipes, especially in February.

Chocolate pudding is easier to make than you think. The benefit of the homemade version is that it is more chocolaty than what you would get at the grocery store. It does require a bit of patience as you wait for the mixture to boil and thicken up, but it will get there so don't lose hope. Your perseverance will be rewarded.

Chocolate Pudding
From Smitten Kitchen

1/4 cup (30 grams) cornstarch
1/3 cup (65 grams) sugar
1/8 teaspoon salt
3 cups (710 ml) whole milk
6 ounces (170 grams) semi- or bittersweet chocolate, coarsely chopped
1 teaspoon (5 ml) pure vanilla extract

Combine the cornstarch, sugar and salt in a medium saucepan. Slowly whisk in the milk, in a thin steam at first so that lumps don't form, then more quickly once the cornstarch mixture is smoothly incorporated.

Place over medium-low heat and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 10 to 15 minutes or so (slower over lower heat is better, to give the cornstarch time to cook), before it starts to simmer, the mixture should begin to thicken, enough that it will coat the back of a spoon. Add the chocolate, and continue stirring for another 2 to 4 minutes, until chocolate is fully incorporated and mixture is quite thick. Remove from heat and stir in the vanilla.

Distribute among individual pudding cups or one large serving bowl, and chill until it is cool and set, about 2 to 3 hours.