Chocolate Pudding

 2 March 2021

Recipe from Cook's Country, February 2011

I have made chocolate pudding from scratch many times and written about it in this blog, though not in detail. When deciding to have it again I found a different recipe that might prove to be even easier. So for the first time ever I did something like a side-by-side recipe testing. In this post I write about the recipe that I found just recently. In the subsequent post I'll describe the recipe for Creamy Chocolate Pudding that I have made before, and will declare which of the two, if either, we prefer. 

It was interesting to have a chocolate pudding recipe that included brown sugar but no eggs. Light brown sugar, cocoa powder, cornstarch, and salt were combined in a large saucepan. Milk and cream were added and whisked until smooth. Milk chocolate chips were then added and the mixture was brought to a simmer then cooked, with constant whisking, until thickened and large bubbles appeared at the surface (which they only did when pausing whisking). Vanilla extract was whisked in off heat, the pudding was transferred to a large bowl, and refrigerated until completely cool. Except for cooling it only took 35 minutes to make the pudding.

This was a good chocolate pudding. It had an interesting flavor, though, not as chocolatey as it might be though it did have some notes of coffee and brown sugar. It was smooth with a few soft lumps suggesting it may have been overcooked while waiting for those large bubbles to appear.