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.
Bittersweet Double Chocolate Pudding
•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
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.
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!