THE BEST CHOCOLATE PUDDING

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 This recipe was good, and was a less intense version of pots de creme that works well when you are pairing something else with this (like pecan sandies in our case). It came from melskitchencafe.com, and I would totally make it again. It's not as thick as the chocolate silk pie filling (or as rich), so it's just a nice, basic, smooth pudding.

THE BEST CHOCOLATE PUDDING

  •  1/4 cup packed light brown sugar I did 1 T of regular sugar and it was plenty sweet
  •  3 tablespoons unsweetened cocoa powder (Dutch-process or regular) I did 4 T. of dutch-process
  •  3 tablespoons cornstarch
  •  1/4 teaspoon salt
  •  2 3/4 cups whole milk
  •  1/4 cup heavy cream
  •  1 cup milk chocolate chips (or 6 ounces bar milk chocolate chopped) I did 4 oz. of high quality dark chocolate and 2 oz. of milk chocolate
  •  1/2 teaspoon vanilla extract I doubled this

Essentially, you combine everything together except the chocolate and vanilla, and then boil. This will thicken after it boils about 2-3 minutes, but not immensely so. It will coat the back of the spoon kind of thick, but take it off and add the chocolate, which thickens it up more and then add the vanilla and strain and cool.


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