Or maybe it was misguided notions like Shake-a-Pudd’n.
We did that. The Sullivan boys were the envy of the lunchroom. Well, I think it was envy…
No use mourning the past. Homemade chocolate pudding has all the creamy, quivery goodness of the halcyon days of youth.
Here’s how we do it:
Recipe
2 1/4 c. whole milk
1/2 c. sugar
1 egg
2 egg yolks
3 T. cornstarch
2 T. cocoa powder
1/4 t. salt
3 oz. semi-sweet chocolate
1 1/2 oz. dark chocolate
2 T. butter
1 1/2 t. fruity liqueur (e.g. Grand Marnier or Framboise)
1 1/2 t. vanilla extract
whipped cream for serving
1. Place 2 cups of milk into a sauce pot, stir in 1/4 cup of the sugar. Cook over medium to scald the milk, just until small bubbles form at the edges but before it reaches a simmer. Remove from heat.
2. Chop the semi-sweet and dark chocolate. An easy way is to break up the squares of chocolate and pulse in a food process until the consistency of fine gravel.
3. Whisk egg and egg yolks in a bowl. Add remaining 1/4 cup sugar, 1/4 cup milk, cornstarch, cocoa and salt. Whisk well to mix completely.
4. Mix the egg mixture into the milk. Return to the stove and cook over low heat, 4 -6 minutes, until the mixture thickens and comes to a low boil.
5. Remove the pot from the heat. Stir in the 2 T. butter. Add the chopped chocolate, and stir until the chocolate melts. Stir in the liqueur.
6. Pour the pudding into serving glasses. Let cool for 5 minutes, then cover and refrigerate for at least two hours, until ready to serve.
7. Uncover and serve with a big spoonful of whipped cream. If you need a refresher, here’s how we do that:
3/4 c. heavy cream
2 T. confectioners’ sugar
1/2 t. vanilla extract
In a cold bowl with cold beaters, beat the cream until it increases in volume and becomes frothy. Add the sugar and vanilla and continue to beat until soft peaks form.