Mom’s Chocolate Pudding Recipe
Total Time: 4 hr 25 min
Prep: 5 min
Inactive: 4 hr
Cook: 20 min
2 1/2 cups whole milk
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder (not Dutch process)
2 tablespoons cornstarch
4 ounces semisweet chocolate, chopped, plus more for garnish, optional
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter
1 cup whipping cream
1/4 cup confectioners’ sugar
Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted.
Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set.
Before serving, pour the cream and confectioners’ sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using.
Copyright 2014 Television Food Network, G.P. All rights reserved. Published here with permission from Food Network.
For another great Mother’s Day recipe, check out Food Network’s Blueberry Lemon Muffins!