Chocolate pudding

For a quick pudding fix, try the microwave version, adapted from this recipe for our microwave. However, if you'd rather not deal with lumps and you have 15 or so minutes to devote to stirring over a hot stove, try this stovetop version.

Microwave Chocolate Pudding

• In a 12-oz mug, combine 1 Tbsp cornstarch, 2 Tbsp cocoa powder, 2 Tbsp sugar, and 1/2 tsp espresso powder.
• Add 1/4 cup whole milk and stir well until fully combined, and there are no lumps.
• Add a square of bittersweet chocolate (I used a square of Ghirardelli's 72% chocolate weighing about 1/2 oz).
• Microwave for 30 seconds.
• Stir mixture to remove lumps and incorporate whatever chocolate has melted.
• Add 1/2 cup whole milk and stir well.
• Microwave for 1 minute.
• Stir in 1/4 tsp vanilla extract.
• Refrigerate for at least 1 hour (longer is better to chill the pudding all the way through).

Ingredients

• 1/4 cup cornstarch
• 1/2 cup sugar
• 1/8 tsp salt
• 3 cups whole milk
• 6 ounces semisweet or bittersweet chocolate, coarsely chopped
• 1 rounded tsp instant espresso powder
• 1 tsp vanilla extract

Directions

1. Combine the cornstarch, sugar, and salt in a heavy-bottomed medium saucepan. Pour in 1/2 cup milk and whisk mixture together until incorporated and no lumps remain. Whisk in remaining milk and turn the burner on to medium. Stir the mixture with a heatproof spatula, scraping the bottom and sides to avoid scorching. Use a whisk as necessary should lumps begin to form.

2. After 10 to 15 minutes, when the mixture begins to thicken and coats the back of the spatula, add the chocolate a little at a time, stirring well for about 30 seconds after each addition.

3. After all the chocolate has been incorporated, continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened.

4. Remove from the heat and stir in the instant espresso powder and the vanilla extract.

5. Strain through a fine-mesh strainer (or skip this step if you’re a slacker like me) into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.

6. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.

Notes

1. In place of whole milk, I have used

• A 50-50 mixture of 1% milk and whole milk;
• 1 cup heavy cream, 2 cups 1% milk (along with 7, rather than 6 ounces of bittersweet (85% Valhrona) chocolate);

Still to try: all 1% milk.

2. Both times that I've made this, I also stirred in about 1 T of hot New Mexico hatch chili powder. Tasty.

3. I'd like to try this version with coconut milk and arrowroot powder. I'd probably skip the curry powder, though, and replace the vanilla extract with rum.