Sunday, March 18, 2012

5 Minute Decadent Chocolate Pudding

As I write this, I am eating right from the hot pot of chocolate.

My husband just grabbed the pot and a spatula and is finishing off the saucepan.

Since I am committed to recording this delicious chocolate experiment, I won't attack him since the prospects of having this perfect chocolate pudding again are holding me to the computer- instead of attacking him with my wooden spoon.

I have to say it is almost as good warm as it is cold the next day. This will be on regular rotation on our dessert nights.

5 Minute Decadent Chocolate Pudding
Serves 6
I use all organic ingredients when I make this, and the results are amazing. I especially like using dark, dutched cocoa like Cocoa Camino.

1/4 cup cornstarch
1/4 cup cocoa (dutch-processed)
1/2 cup cane sugar
1/8 tsp sea salt
3 cups milk ( I use 2 percent for most baking, but any should work)
1/2 cup semi-sweet or dark chocolate chips (the good ones!)

1. In a medium saucepan, over medium-high heat, whisk together cornstarch, cocoa, sugar, salt and milk. Whisk for several minutes until it is warm and thickening.
2. Add chocolate chips and continue to whisk until the mixture is quite thick (but not totally pudding-like yet as the thickening magic finishes in the fridge).
3. Spoon into serving cups (I like to use tiny canning jars, ramekins or glass yogurt cups) and refrigerate (at least for a few minutes). Yum.