Tuesday, March 13, 2012

Deep Dark Chocolate Pudding (gluten-free!)


When you find out how easy it is to make pudding, you'll say "bye bye" to snack packs.

Dead easy. Really.

And it's not all that "bad" too, as long as you can restrict yourself to a reasonable portion.

And by reasonable portion I mean like... 1/2 cup and definitely not 1/2 a recipe. Because I certainly didn't consume half of this silky smooth custard from the pot, over the stove, while it was still warm. No..no. I wouldn't do that.

Ahem.

Yes there's sugar because it's dessert, but there's loads of calcium, and dark chocolate is considered a food group. That's the truth.


The difference between regular old custard and pudding is the addition of a generous amount of corn starch which helps it thicken up nicely and also gives it a nice glossy sheen. It thickens just enough to give it gorgeous mouthfeel so that it coats your mouth at every angle even while still cold from the fridge, but not so much that you could cut through it with a knife.

Chocolate flavour comes in two forms in this pudding: cocoa powder and dark chocolate.

A whole whack of bittersweet chocolate is stirred in right at the end to make it luscious, creamy and intensely chocolatey.

I used to think of hospital food, all-you-can-eat buffets and high school cafeterias when I heard "pudding". This changed my mind.

Now I think of big smiles, chocolate satisfaction and bottomless ramekins.


Pudding is made to share. So call your friends over and pass around some spoons.

Actually, spoons optional. Friends, necessary!

PS. It's naturally gluten-free...so we can all dig in here. Woop!


Deep Dark Chocolate Pudding
Makes 2 ½-3 cups

1 ¾ cups 2% milk

½ cup 10% half & half cream

1/3 cup plus 1 tbsp granulated sugar, divided

3 tbsp unsweetened Dutch-processed cocoa powder

1 large egg

1 tsp pure vanilla extract

pinch of salt

2 tbsp plus 1 tsp corn starch

4 oz bittersweet chocolate, finely chopped


In a saucepan, combine milk, cream, 1/3 cup of sugar and cocoa powder. Whisk vigorously until there are no lumps and then heat it until just before it begins to simmer and steam forms at the surface.

In a medium heatproof bowl, whisk together egg, sugar, vanilla extract and salt. Sift in corn starch and whisk vigorously until smooth.

Slowly pour in hot milk mixture in a thin stream while whisking constantly. Pour mixture back into saucepan and bring to a gentle boil over medium-low heat. Once boiling, boil for 3 solid minutes, whisking constantly. Add chocolate and whisk until melted and smooth. Pour into a bowl, cover with plastic wrap directly on the surface and let cool to room temperature. Refrigerate until set, about 3 hours or overnight. Serve, spoon and eat!


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13 comments:

  1. This comment has been removed by the author.

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  2. This comment has been removed by the author.

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  3. I need to make this. Oh my kids are going to LOVE it. I think I would really have to save myself and invite some friends over to help! Nicely done, Christina :-)

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  4. Buzzed... could you make this with skim milk?

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    Replies
    1. Absolutely - it will just have slightly less mouthfeel but will still be delicious.

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  5. A great alternative to shop-bought pudding, which never has that chocolate-y flavour :D Have you ever tried chocolate grits? I most definitely recommend it!

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  6. It looks good, so rich and creamy.. :)

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  7. That looks delicious and creamy. I made something similar a while back, also using corn starch as the main thickener. The recipe I used had no eggs though. I guess the egg in your recipe will give it more structure and a slightly more velvety mouth-feel.

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  8. Looks like a beautiful, creamy creation. And I could see myself not consuming half the pot either. Ahem.

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  9. Mmm, I love pudding. And chocolate. So this is perfect for me :)

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