Chocolate Pudding

No cookies today. Instead, I made homemade pudding. Todd loves it, and I don’t make it nearly as often as I should. This recipe is from Penzey’s Spice Company. Since we’re a small family, I cut it in half, so feel free to double it if you want more. I also brown the butter to give it a bit more depth. This recipe does not contain any eggs.

puddingphoto.jpg

Penzey’s Chocolate Pudding for Two or Three

1 1/2 tablespoons butter
1/2 cup sugar
1/4 cup natural cocoa powder
2 tablespoons cornstarch
1/4 tsp. salt
2 cups whole, reduced fat or even skim milk (I use 2%)
1 1/2 tsp. pure vanilla extract

In a heavy saucepan, melt butter and heat over medium just until it becomes fragrant and starts to turn brown. Turn off heat (or remove from heat if using an electric stove) and pour butter in a small cup set next to stove.

In same saucepan, combine all of the dry ingredients. Turn heat back to medium and slowly add the milk, stirring constantly with a wire whisk or a wooden spoon. Bring to a full boil over medium heat. Leave at full boil, stirring constantly for 2 minutes or until thickened . Turn off the heat and add the melted browned butter and vanilla.

Pour into a bowl or 3 individual small bowls. Let cool for about 30 minute at room temperature, then transfer to the refrigerator to chill.

Serves 3

Note: If you have some waxed paper or parchment, you might want to lay it over the top to prevent a skin from forming. I didn’t have any of either, so I just let the skin form and peeled it off. It was kind of waste of pudding, but cheaper then running to the store for waxed paper.

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Comments

  1. carole says

    Wonderful. I made a full recipe with Penzeys Black Cocoa.

    Almost the best cocoa I have ever used.

  2. says

    Carole, I have never tried real “black” cocoa. Is it very similar to Hershey’s Dark? I have a Penzey’s gift certificate and might use it on black cocoa. It’s not easy to find around here.

  3. says

    Amy, I tried a little of the skin and it wasn’t bad — just tasted lumpy.

    Carole and Homesick, I took a class with Rebecca Rather (aka, The Pastry Queen) and she had never heard of black cocoa either. This was a few years ago, so maybe by now she has. Homesick, I haven’t searched your blog to see if you have Rebecca’s book, but if not, I think you would love it.

    Black cocoa

    http://www.blommer.com/cocoa.html

  4. spacebunny says

    Took me under 10 minutes to make. I’m eating it right now: it’s pretty good! I didn’t wait to chill it, but it tastes good piping hot too!

    In fact, I can’t put the spoon down. 4/5 stars from me!

  5. Diane says

    Oh spacebunny!! LOL ditto…I put it in bowls..then made the mistake of licking the wooden spoon and the whisk…you are right..this is so delicious! Thanks Anna for sharing

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