John Scharffenberger's mom made this thick, creamy pudding a family favorite. Super easy to make, it’ll quickly become your family’s favorite, too.
|2 cups||milk||1/2 cup||sugar||2 ounces||100% Cacao Unsweetened Scharffen Berger chocolate chopped||1/8 teaspoon||salt||3 tablespoons||cornstarch||1 teaspoon||vanilla|
Have ready a 3-cup bowl or mold or four 5-6 oz cups/ramekins. If unmolding the pudding, oil the small molds.
Combine in a medium heavy saucepan:
1 ¾ cups milk
½ cup sugar
2 oz 100% Cacao Unsweetened Scharffen Berger chocolate, chopped
1/8 teaspoon salt
Heat over medium-low heat, stirring occasionally until the chocolate is melted.
Mix together until smooth:
3 Tbsp cornstarch
¼ cup milk
Stir slowly into the hot milk mixture. Stirring constantly, heat over medium heat until the mixture just comes to a simmer. Reduce the heat to low, stirring briskly, bring to a simmer, and continue to cook for 1 minute. Remove from the heat, and stir in:
1 tsp vanilla
Pour the pudding into the bowl or cups, then press plastic wrap directly onto the surface. Refrigerate for at least 2 hours, 4 hours if unmolding, or up to 2 days.