This recipe is adapted from smitten kitchen, one of my favorite recipe blogs. Smitten Kitchen adapted it from John Scharffenberger.
I couldn’t believe how easy this recipe was and really wondered why I hadn’t made chocolate pudding from scratch before, at least I don’t remember making it from scratch before. I am having a girls sleepover with my sister and nieces, so thought they would love this. Make sure you use good chocolate, that will make a difference. I doubled the recipe and it turned out great. I didn’t have whole milk, so mixed skim with half n half, tastes unbelievable. I am serving with whipped cream, what could be better.
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups of whole milk
1 cup of semi sweet chocolate- either chocolate chips or chopped up chocolate.
1 teaspoon pure vanilla extract
1. Mix cornstarch, sugar and salt together very well in a heavy bottomed medium sized pot. Slowly add the milk by whisking it in to avoid and get rid of any lumps. Put the pot on medium heat and mix well and frequently with a wooden spoon, getting in the corners of the pot.
2. After about 10 minutes it should start to thicken and simmer, whisk if you are worried about lumps. Now add the chocolate, continue stirring until the chocolate is fully incorporated. The mixture should be thick at this point. Take off the heat and add the vanilla. Transfer to individual serving bowls or one large one. Cover the surface of the pudding with plastic wrap if you are worried about a skin forming. I let it cool on the counter top until room temperature and then put in the refrigerator to completely chill for about an hour.
3. Serve with whipped cream.