Rich Chocolate Pudding

I feel guilty about this dessert in general.

Not because it’s rich and chocolatey (no guilt to be had there, folks), but because it’s really easy to make and I want people to think I toiled for them. If remembering to whisk every once in a while and deciding between what kind of chocolate to use is up your alley of complexity, get cracking on this one.

(I also feel guilty because I gave the Husband one serving and portioned the rest off for a friend. You might choose to be more generous to your own family.)

1/2 cup sugar

1/4 cup quick-cooking tapioca (or corn starch)

1/8 teaspoon salt

3 cups whole milk, room temperature

6 ounces finely chopped semisweet chocolate OR bittersweet chocolate (see Tips below)

1 teaspoon vanilla

1 teaspoon Kahlua (or any kind of coffee liqueur… optional anyway)
1. Combine dry ingredients into a stainless steel bowl (or in the top portion of a double boiler) and slowly whisk in milk. Place bowl/top of double boiler over a pot of simmering water and whisk every couple of minutes for 15 minutes. Mixture will begin to thicken; add chocolate and stir until melted and smooth (about 3-4 minutes). Remove bowl from heat and add vanilla and Kahlua (if using).
2. Strain through a fine mesh sieve (into a bowl with a spout for easy pouring, if you happen to have), then pour equally into 6 small ramekins or bowls.
3. Cover with plastic wrap so that wrap is pressed against surface of pudding; chill for an hour and eat within a few days.
Tips:
- Semisweet vs. bittersweet. Let the debate begin. It’s all about your preference, really. Purists would vote for bittersweet (for it’s rich, intense flavor), and yet traditionalists would vote for semisweet (what Mom used to make, and all). Flip a coin, or better yet- snack on both before adding to the pudding and see what you prefer. Better idea- make both and taste test with your family.
- Use chocolate chips if you’d like. Rather than cutting from a block, measure out the chips. I do recommend that you use premium chips, though… like Ghiradelli or Callebeaut.
- Tapioca or cornstarch? You can substitute cornstarch instead, if it’s what’s in your kitchen. I happen to be on a tapioca kick, that’s all.
- Serve this pudding in a bowl with: chunks of The World’s Best Fudge Brownie, a bit of vanilla ice cream, and maybe a dollop of whipped cream if you’re planning on working out any time soon. You’ll wish you made a second batch, trust me.
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January 16th, 2012 | More Sweets Please | No Comments | Tags: Chocolate, Pudding