Thursday, May 22, 2008

Triple chocolate pudding

There isn't too much of a good thing, right?

My first recipe book is almost always Google. However, with the recent influx in grocery prices and as a Victim of a Natural Disaster (tm), I was trying to make do with what I had in the fridge instead of going out and buying more. Let's just say I have come upon a chocolate inheritance of sorts. About four bags' worth of eating chocolate.

The first time I made this recipe, I used 2% milk, half a bag of Hershey's Kisses (Mr. O hates dark chocolate - the nerve!) and maybe a scant less than 1/4 cup cornstarch (for all the baking I do, I'm still not exact sometimes). It turned out like a very strong chocolate milk. I don't think I waited long enough. Actually, I waited a really long time for it to set but it just didn't. I swear, I stirred and stirred to no avail.

The second time I made it, I used a heaping 1/4 cup of cornstarch, 2% milk, 1/8 cup cocoa, 1/2 package Dove Dark chocolate pieces and 1/2 package Hershey's Kisses. No sugar needed in this recipe - the processed chocolate takes care of that.

The result was thick, luxurious and quite possibly deadly. Those humidity drops are the result of cold pudding meets humid Southern air. Also happens on iced tea glasses (which is why double-barreled glasses are a gift from God).

Silky Chocolate Pudding
Adapted from smitten kitchen who adapted hers from John Scharffenberger, via Wednesday Chef
(I know, this is getting a bit ridiculous)

Serves 6

1/4 cup cornstarch
1/8 teaspoon salt
3 cups whole milk
5 oz Hershey's kisses, unwrapped
5 oz Dove dark chocolate, unwrapped
1/8 cup cocoa
1 teaspoon pure vanilla extract

1. Combine the cornstarch, cocoa, sugar and salt in the top of a double boiler. (note: I love substituting this bowl over a medium saucepan. Thanks, mom!) 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. 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. Place into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes. Lick the ladle. Lick the bowl. Note it's 9:00 in the morning. Feel moderately sick, but slightly giddy from the sugar high.

3. Refrigerate for at least 30 minutes and up to 3 days.

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