Whenever Joel was sick growing up, his mom always made him butterscotch pudding. So when Noah had Croup, followed only days later by Hand, Mouth and Food Disease I knew pudding would be a perfect little treat that wouldn’t hurt his sour throat. He had basically been living on yogurt, smoothies and popsicles so he was very glad to indulge in a chocolate-y dessert he had never eaten before. And I think I created a monster because he totally loved it…not that I’m surprised, he’s a total and complete chocoholic.
recipe from Smitten Kitchen
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped
1 teaspoon pure vanilla extract
1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate (it took mine more like 30 minutes – I don’t think the water was simmering enough). Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
2. Strain through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.
3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.