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Cooking Together: Chocolate Pudding

Martha Stewart Kids, Volume 7 2003

Chocolate pudding is fun to eat -- just try to lick it off a spoon without smiling. It is also gloriously uncomplicated to make. Our pudding recipe is simple, straightforward, and short. You won't need any fancy equipment, just a talent for stirring. And most of the ingredients are already in your kitchen. Best of all, 9-year-old Jonathan (above) can do most of the work and cleanup himself, leaving dad Jon free to lick the spoon.

For the Pudding
2 tablespoons cornstarch
5 tablespoons granulated sugar
2 tablespoons cocoa powder
1/8 teaspoon salt
1 cup heavy cream
1 1/4 cups milk
2 large eggs
1 1/4 cups semisweet chocolate chips
1 teaspoon pure vanilla extract

For the Topping
1 cup heavy cream
1 tablespoon confectioners' sugar

Measuring spoons
Liquid measuring cup
Medium-size saucepan
Mixing bowls, medium and large
Rubber spatula
Mixing spoon

Measure out pudding ingredients before beginning.

Work time: 20 minutes; chilling time: 40 minutes; total time: 1 hour

1. In heavy-bottom medium- size saucepan, whisk together cornstarch, sugar, cocoa powder, and salt.

2. Add the cream, milk, and eggs. Whisk until combined.

3. Stir in chocolate chips.

4. Set pan over medium heat. Whisk slowly and constantly, making sure to scrape sides of pan, just until pudding begins to boil, 7 to 8 minutes.

5. A grown-up should remove saucepan from heat and transfer pudding mixture to a medium bowl.

6. Make ice bath: Fill large bowl with ice and a little water. Set bowl of pudding in ice, and stir pudding until it starts to cool, about 5 minutes. Stir in vanilla. Cover with plastic; refrigerate until thick and well chilled, about 40 minutes or overnight.

To serve: Whisk 1 cup heavy cream to form soft peaks; whisk in 1 tablespoon confectioners' sugar. Top pudding with whipped cream.

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