Decadent Chocolate Pudding
Thoughts of joy and hope and cheer, but mostly shopping! Shopping! SHOPPING!”
– Straight No Chaser
So true. The holidays are stressful. Or, I should say, we make it stressful with all the obligations we put on our ‘to-do’ list to ensure that this moment is simply perfect.
So sometimes we need that comforting dish that smooths away the wrinkles of the day and mellows out the energetic stress that seems to take over during the holiday season. I mean, it is only December 7th. You still have two and a half weeks to get your gifts! I know some of you are thinking, “Oh no!!! Only two and a half weeks left?!”
Take the time to make this Decadent Chocolate Pudding. It is both rich and creamy, decadent and smooth. And best of all, it is simple. And it will wash away your stress and worries for the holidays. And it will magically check-off your shopping list for you and make sure you have all the groceries you need and it won’t forget to pick up that one ingredient you absolutely cannot do without. It will organize your transportation to visit family, get that extra bottle of wine for last-minute gifts, and remind you to sign the letter to that relative who lives really far away. And it tastes amazing, which is a convenient bonus.
So this creamy mouthful of pudding is a ‘cheers!’ to a truly pleasant holiday season! Bottoms up!
Decadent Chocolate Pudding
Recipe from Smitten Kitchen’s Best Chocolate Pudding
– 1/4 cup cornstarch
– 1/2 cup granulated sugar
– 1/8 tsp salt
– 3 cups of whole milk
– 6 oz semi-sweet or bitter-sweet chocolate (I used 65% high quality chocolate)
– 1 tsp vanilla extract
1. In a medium sauce pan, add the cornstarch, sugar, and salt. Slowly drizzle in the milk and stir while adding to avoid lumps. Heat over medium-low heat for about 10 minutes, scraping down the sides and the bottom of the pan, until it begins to thicken. If lumps begin to form, simply use a whisk. You know it will be done once the mixture coats the back of a spoon.
2. Add the chocolate and stir continuously for about 3 minutes. By now, all the chocolate should be melted and it should appear thicker. Remove from heat and stir in the vanilla extract.
3. Divvy up the pudding into 6-7 ramekins (or one large serving bowl). Refrigerate for 2-3 hours before serving. If you don’t like when your pudding forms a skin, simply place a bit of plastic wrap directly on the surface of the pudding before refrigerating (but I personally love it!).
Optional: before serving, garnish with chocolate shavings, chocolate beads, or even fresh fruits.
Pudding will last up to three days in the fridge.