cooking · Dessert

Bittersweet Double Chocolate Pudding

This pudding is both simple to make, but also is a pantry-ready recipe. I’ve been playing with the cocoa powder from Nu Naturals. It is gorgeous cocoa – a dark red in color, silky, and blends in with a deep chocolate smell.

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Bittersweet Double Chocolate Pudding

Ingredients:

1/3 cup granulated sugar

¼ cup cocoa powder

3 Tbsp cornstarch

Pinch of salt

2 cups milk

¾ cup mini semi-sweet chocolate chips, divided (see notes)

1 tsp pure vanilla extract

Directions:

Freeze ¼ cup of the chips.

In a medium heavy saucepan over medium heat, whisk the sugar through salt together, add in the milk and stir till dissolved. Add in the remaining ½ cup of the chips. Let come to a boil, whisking often. The pudding will thicken up stiffly as it starts bubbling, take off the heat as soon as it is thick. Whisk in the vanilla and divide between 4 custard cups or 5 4-ounce mason jars.

Sprinkle the frozen chocolate chips evenly on top, refrigerate until chilled.

Serves 4.

Note:

Why freeze the chocolate? It will keep the chips from melting into the pudding into a mess, instead the chocolate will soften a bit and keep its shape. Delicious!

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