Ingredients with Measurements:
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Special equipment needed:
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Mixing bowl
- Serving dishes
Step-by-step instructions:
1. In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt.
2. Gradually whisk in the milk until the mixture is smooth.
3. Place the saucepan over medium heat and cook, whisking constantly, until the mixture comes to a boil.
4. Reduce the heat to low and continue to cook, whisking constantly, for 2-3 minutes, or until the pudding thickens.
5. Remove the saucepan from the heat and stir in the chopped chocolate, butter, and vanilla extract until the chocolate and butter are melted and the mixture is smooth.
6. Pour the pudding into individual serving dishes and refrigerate for at least 2 hours, or until set.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Per serving:
Calories: 415
Fat: 19g
Saturated Fat: 11g
Cholesterol: 41mg
Sodium: 221mg
Carbohydrates: 59g
Fiber: 3g
Sugar: 43g
Protein: 8g
Substitutions for ingredients:
- You can use any type of milk you prefer, such as skim, 2%, or almond milk.
- You can use dark chocolate instead of semisweet chocolate.
- You can use margarine instead of butter.
Variations:
- Add a pinch of cinnamon or cayenne pepper for a spicy kick.
- Top with whipped cream or chopped nuts for extra texture and flavor.
- Layer the pudding with whipped cream and crushed cookies for a parfait-style dessert.
Tips and tricks:
- Whisk the pudding constantly while cooking to prevent lumps from forming.
- Use a rubber spatula to scrape the sides and bottom of the saucepan to ensure all the pudding is evenly cooked.
- Cover the pudding with plastic wrap to prevent a skin from forming on top while it chills.
Storage instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve the pudding chilled.
Presentation ideas:
Serve the pudding in clear glass dishes to show off the layers and texture.
Garnishes:
Top with whipped cream, chocolate shavings, or fresh berries.
Pairings:
Serve with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a cookie.
Troubleshooting advice:
- If the pudding is too thick, whisk in a little more milk until it reaches the desired consistency.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Keep the pudding refrigerated at all times.
- Discard any pudding that has been left at room temperature for more than 2 hours.
Food history:
Chocolate pudding has been a popular dessert in the United States since the early 1900s.
Flavor profiles:
Rich, chocolatey, creamy, and sweet.
Serving suggestions:
Serve the pudding as a dessert after dinner or as a sweet snack.
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Taste: Rich, Creamy, Chocolatey, Sweet, Indulgent