Swoon… chocolate pudding!
Dear Bill Cosby,
How could you lead people astray all these years by plugging commercially made pudding with such glee?
It’s painfully clear to me that you’ve never had homemade chocolate pudding or you would have never taken the money for promoting that sad comparison.
Please let me know when you would like me to come by and make you some homemade chocolate pudding. I’m slightly concerned from judging from your past reaction to commercially made pudding and your current age, you might just have a stroke when you taste my pudding.
I do believe that it’s worth the risk.
Chocolate pudding is one of the flavors of my line of RECI-TEES
- 1 cup unsweetened Dutch-process cocoa powder
- 1 1/3 cups granulated sugar
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Sift together cocoa, sugar, cornstarch and salt into a medium bowl.
- Whisk in milk and cream and mix into cocoa mixture until smooth. Pour through a fine strainer into a medium heavy bottomed saucepan.
- Set saucepan over medium flame and with a wooden spoon, stir slowly, but constantly till mixtures thickens and boils for one minute. Remove from heat and quickly stir in 1 tsp vanilla. Pour immediately into container and place plastic wrap directly on top pudding surface to keep a skin from forming.
- Cool at room temperature for 15 minutes then refrigerate till cold about 2 hours.
- Spoon into serving dishes and garnish with whipped cream and chocolate shavings to serve.
Add something crunchy like caramelized crisped rice or toasted nuts on top of the whipped cream.