Every once in awhile I get adventurous in the kitchen.
I’ll see a recipe, think “I’ll give that a shot” and hope for the best.
Sometimes adventure leads to turmoil. (Mom, we are not eating that!)
Sometimes it leads to disaster. (Oh. My. Word. What were they thinking when they printed this recipe? Do we have bread and peanut butter?)
Other times, adventure leads to sweet, sweet success.
Like the other night, when I made homemade pudding for the first time. Honestly, I did it because I have a pudding fascination and was tired of buying the “in the box” mixes. But I never, ever expected it to be this good, this easy, and this much of a crowd pleaser.
Bye. Bye. Boxes with a grainy consistency.
Hello, Homemade Dark Chocolate Pudding.
Homemade Dark Chocolate Pudding
3 tablespoons granulated sugar
1/4 cup cornstarch
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
2 1/2 cups skim milk
1 1/2 cups heavy whipping cream
1 1/2 cups semi-sweet chocolate chips
4 tablespoons butter, unsalted
2 teaspoons vanilla extract (I like Mexican Vanilla)
1. In a saucepan, whisk the first four ingredients together until well blended.
2. Then slowly pour in milk and heavy whipping cream and whisk until well combined.
3. Bring to a boil over medium-high heat, whisking constantly. Once at a boil, reduce heat to medium and continue whisking for an additional two minutes, as mixture continues to thicken.
4. Take off heat and add chocolate chips, butter and vanilla and continue to whisk until all ingredients are melted and well blended.
5. Scrape pudding into a large bowl, place lid or plastic wrap and cool.
6. Either eat out of large bowl or place in small containers for individual servings.