Thursday, February 16, 2012
Velvety Chocolate Pudding:
This was the perfect Valentines Day dessert. It is incredibly rich and we were only able to eat about a fourth of the cup. Good thing it stayed fresh for us to enjoy it again with our dinner last night. I had never made real pudding before and for some reason I always thought it was going to be really difficult. I get nervous when heating milk and eggs are involved. I am glad to say it was not difficult at all. You just have to keep stirring.
Velvety Chocolate Pudding
from. Mad Hungry
3 1/2 tablespoons all purpose flour
3 tablespoons best quality cocoa powder
1 cup sugar
Hefty pinch of coarse salt
1 1/2 cups milk
2 tablespoons unsalted butter, softened
1 large egg, well beaten
1 teaspoon pure vanilla extract
Whipped cream, for garnishing (optional)
1. In a medium bowl, whisk together the flour, coca powder, sugar, and salt. Press through a sieve into a medium saucepan to eliminate any lumps. Whisk in milk.
2.Over medium heat, stir the mixture until thickened, about 2 1/2 minutes. Be sure to get the spoon around the edges of the pan as the mixture thickens. Whisk if needed to combine well. Stir in butter.
3. Whisk 1 tablespoon of the hot chocolate mix into the beaten egg and return to the pudding in the pan. Stir in the vanilla and cook to completely thicken, 2 to 3 minutes. Strain through a sieve and pour the pudding into four to six pudding cups. Serve warm, or cool first and chill until serving. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin. Top with a dollop of whipped cream if desired.