Easy Chocolate Pudding

Chocolate Pudding from the Chocolate Room

The Chocolate Room in SpringOn my friend Lauren’s last night living in Brooklyn we meet up for dinner and then dropped into the Chocolate Room for one more dessert. We kept it simple and got their chocolate pudding. While I was taking pictures of the pudding (I always feel so goofy doing that) Lauren was taking a picture of me photographing my food with her flash. The effect of her flash on my picture makes it look like aliens are abducting our pudding.

Beam me up, Scottie!

Beam me up, Scottie!

I wouldn’t fault the aliens if they did. Its dam good pudding. Originally, I wasn’t planning to do a post about chocolate pudding but after having the real thing at the Chocolate Room;  powdered box type doesn’t compare.  Chopped Chocolate for Chocolate PuddingMaking Chocolate PuddingKeep Stirring!

I guess I’d just never thought too much about pudding before. Its such a simple dessert that I’ve always taken it for granted. Now I feel like such a smuck.

With just a tiny extra effort you can upgrade your pudding from the car equivalent of a Toyota (solid and reliable but nothing to get excited about) to a Range Rover (still solid and reliable but a little sexy too). Easy Chocolate Pudding

Easy Chocolate Pudding (Serves 4 to 6)

(Active time: 25 minutes     Total time: 1 hour 25 minutes)

  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon instant espresso powder
  • 3 cups 2% or whole milk
  • 6 ounces 60% -70% semisweet chocolate, coarsely chopped
  • 1 teaspoon pure vanilla extract

Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping down the bottom and sides with a spatula. Turn on the heat to low and gently simmer the water in the bottom of the double boiler.  Stir the mixture frequently, focusing the bottom and sides to prevent scorching. Use a whisk as necessary if lumps begin to form.

After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate and espresso powder. Continue stirring until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla. Pour into individual serving dishes.

If you’re pro pudding skin (for me its the best part of the pudding), let the pudding cool without plastic wrap and wrap it up just before refrigerating. If you don’t enjoy pudding skin, smooth plastic wrap directly onto the pudding’s surface before refrigerating. Refrigerate for at least a hour and up to 3 days.

-Adapted from John Scharffenberger, via Wednesday Chef Smitten Kitchen