Sherry wandered into the shop because she needed chocolate for her pudding. Something better than supermarket chips or baking chocolate; a real dessert should use real chocolate, and Dancing Lion Chocolate makes sure our customers can buy real chocolate for real baking.
You suggested that I use the blend of chocolate. So, I did, and it was fabulous! Here is the incredibly simple but totally satisfying recipe that I used. I adapted a recipe from smittenkitchen.com.
Chocolate Pudding
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/8 teaspoon sea salt
- 2 1/2 cups whole milk
- 8 ounces coarsely chopped Dark Chocolate for Baking.
- 1 teaspoon pure vanilla extract
- Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary if lumps start to form. When the mixture begins to thicken and coat the back of the spoon (20-25 minutes), add the chocolate. Continue stirring until the pudding is smooth and thickened (2-4 minutes). Remove from the heat and stir in the vanilla.
- Strain it through a fine mesh strainer, then pour it into a large measuring cup with a spout and then pour into individual serving dishes.
- Put plastic wrap directly on top of the pudding if you don’t want it to skin over [I like the skin!].
- Refrigerate for at least 30 minutes, up to 3 days.
I also shaved little curls of chocolate on top from one of the bars I bought to eat while I was cooking. Yummy! It was a lot of fun and it was greatly appreciated by my “taste testers.”
Regards, Sherry
I’ve altered the recipe per Sherry’s suggestions. Stay tuned for more of Sherry’s Baking Adventures!
Rich