Chocolate Pudding

By awright0511

Have you ever made pudding from scratch? It’s so easy, you have all the ingredients on hand (if you don’t have any chocolate in the house, just make vanilla pudding), it’s naturally gluten free & has an unbeatable taste. I don’t happen to have a picture of it, but I have also poured pudding into popsicle molds and made pudding pops. I feel like Bill Cosby. Except without the money.

Ingredients

• 2 1/2 cups milk (just not skim)
• 2/3 cup granulated sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 2 ounces chocolate (any kind you like – milk, semi-sweet, bittersweet)

Preparation

Step 1

1. Whisk together cornstarch and 1/2 cup milk in a medium bowl until well blended (no lumps!). Set aside.

2. Bring milk, sugar & salt to a simmer in a medium sized pan on the stovetop. Add cornstarch and milk mixture to steaming pot. Cook, whisking often, until the mixture boils (about 4 or 5 minutes or so). Reduce the heat to a low simmer and whisk often, cooking for another 7 minutes until thickened.

3. Remove from heat and stir in butter, vanilla extract, & chocolate until combined.

4. Pour pudding into either 5 small dishes or 1 larger one, whichever you like. Cool in the refrigerator for at least a few hours, until firm. If you really don’t like pudding skin (really? you don’t? who doesn’t like pudding skin?), place plastic wrap right on top of the pudding before refrigerating. Better yet, don’t cover it, and then skim off the skin and give it to me, you heathen, you.

Remember, you can also pour the mixture into popsicle molds & freeze!