Chocolate Pudding

By srumbel

was so excited to try this recipe I found on Mel’s Kitchen Cafe. It was super easy to make, pretty much just whisk together the ingredients over the stove-top, let it cool and enjoy!

I couldn’t wait to dig in while it was setting in the fridge. I added whipped cream on top. It’s pretty and is the perfect compliment to the pudding. The pudding was so good you guys! Thick and creamy, chocolately and delicious. I took some to my chocolate loving mother-in-law and she was in heaven! This is a must try!
Author: Becky slightly adapted from Mel's Kitchen Cafe

Ingredients

• 1/4 cup light brown sugar, packed
• 3 tablespoons unsweetened cocoa powder (Dutch-process or regular)
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 3/4 cups whole milk
• 1/4 cup heavy cream
• 1 cup semi-sweet chocolate chips (or 6 ounces chocolate, chopped)
• 1/2 teaspoon vanilla extract

Preparation

Step 1

In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Add in the milk and cream to the sugar mixture and whisk until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Remove pot from the heat and stir in the vanilla.
Transfer the pudding to a large bowl (or small serving dishes) and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form. Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with whipped cream if desired.

Notes
*Can substitute with your favorite type of chocolate: milk, bittersweet or dark

Serves: 4 cups