Silky Chocolate Pudding
A chocolate pudding as intensely flavorful as this, with its refined silky texture, can hold its own against any mousse.
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 3 cups whole milk
- 6 ounces SCHARFFEN BERGER 62% Cacao Semisweet Chocolate coarsely chopped
- 1 teaspoon pure vanilla extract
- Double boiler
1. 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.
2. 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.
3. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened.
4. Remove from the heat and stir in the vanilla.
5. Strain through a fine-mesh strainer into a serving bowl or strain the pudding into a large measuring cup with a spout and pour into individual serving dishes.
6. Some find the layer of "skin" that forms on the top of pudding after refrigerating to be the best part, while others can't bear the thought of it. If you're the type who dislikes a pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface; the wrap keep a skin from forming. But if you want that dense, chewy layer to form, just pull plastic wrap tightly over the top of the serving dish(es) and don't allow it to touch the pudding.
7. Refrigerate for at least 30 minutes or up to 3 days.