As hard as it is to believe, it’s winter, and although we have had the mildest winter on record, I still want to hibernate and cook dark, gravy-laden food, food that you have to cook for hours, and can just sit and smell, rather than having to fiddle over. It’s an inherent drive, I guess!
Last night, Tim and I went out to a nice Italian place we love, and the waitress highly recommended the “wonderful homemade rice pudding”. Turns out, she made it, so she was all about seeing what everyone thought. It was wonderful, and reminded me of the rice pudding I use to help my mom make when I was a kid. As Tim and I sat there and enjoyed it, I realized that I could probably attribute my ability to know when a sauce, custard, pudding or gravy is ready, to being the stirrer of the rice pudding when I was a kid! I must remember to thank my Mom for that one! I used to stand there and stir and stir and stir, then suddenly the bottom of the pot got slick and slippery, I knew the alchemy of a thickened food was happening! To this day, I know that’s the moment when I probably should switch to a whisk, to prevent lumps, and that it’s just about to be ready.
So, in honor of winter and all things yummy and warm, I am going to give you a foolproof chocolate pudding recipe. You’ll have to stand there and stir, but you will never look at pudding again once you have made your own, I promise you! As always, you can do this many ways, you can substitute skim milk, you can use half and half, coconut milk, almond or hazelnut milk, rice milk, anything you have in the house. You can use white, milk or bittersweet chocolate, but if you do use white, exclude the cocoa powder. You can spike it with a hazelnut liqueur, rum you name it.
Enjoy it and let me know what you can come up with!
4 tablespoons corn starch
6 tablespoons sugar (brown sugar is nice here too)
1 ½ tablespoons cocoa powder
¼ teaspoon ground cinnamon (optional)
Pinch of salt
2 ¼ c. heavy cream
1 ¼ c. milk
6 oz. semisweet chocolate
1 ½ tbsp. unsalted butter, cut into small cubes
In a medium saucepan, whisk together the cornstarch, sugar, cocoa powder, cinnamon and salt. Make sure they’re well combined and there are no lumps. In another bowl, mix together the milk and 1 ¼ c of the cream. Slowly whisk the cream/milk mixture into the dry ingredients, again, making sure there are no lumps. Then put the pot on a medium-high flame and stir constantly until the mixture comes to a boil and is thickened. Add the chocolate and stir until it’s melted.
Take the mixture off the heat and beat in the butter until it’s melted and combined. Transfer the whole mixture to a glass bowl and cover with plastic wrap. Make sure the plastic is touching the entire surface of the pudding, (unless you’re a fan of the pudding skin, then leave it off) and let it cool, for 45 min, it will be ready to eat at that point, and you can serve it with the remaining 1 c. of cream whipped. Otherwise, cool it completely in the refrigerator, and spoon into serving bowls, then use the remaining cream on top.