Quick Chocolate Puddings
These puddings are made with both semisweet chocolate and cocoa powder, so they have a rich chocolate flavor without being too sweet.
- Total Time:
- Servings: 6
Source: Everyday Food, September 2004
- 2 1/4 cups milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons cornstarch
- 6 ounces semisweet chocolate chips (1 cup
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/3 cup heavy cream, whipped to soft peaks, for serving
In a medium saucepan, bring 2 cups milk,1/4 cup sugar, and salt to a boil over medium heat.
Meanwhile, in a medium bowl, whisk together remaining 1/4 cup sugar, cocoa powder, and cornstarch. Whisk in remaining 1/4 cup milk until smooth.
In a steady stream, whisk cocoa-powder mixture into milk mixture in pan. Cook over medium heat, whisking constantly, until thickened and returned to a boil, about 1 minute. Remove from heat. Stir in chocolate, butter, and vanilla. Cover; let stand 5 minutes. Stir to combine.
Divide pudding among six custard cups or small bowls. Cool to room temperature. Cover with plastic wrap, and refrigerate until chilled, at least 1 hour. Serve puddings with a dollop of whipped cream.