A perfectly simple recipe for Chocolate Pudding from Luscious Chocolate Desserts Cook Book. Quinn did all the careful stirring and mixing for this chocolate Pudding. It turned out very good and very rich and full of chocolate.
1/2 cup packed dark brown sugar
2 T granulated sugar
1/4 cup unsweetened cocoa powder
2 T cornstarch
1/4 tsp salt
2 cups Whole Milk - we used skim and it turned out fine
4 ounces bittersweet or semisweet chocolate chopped
1 tsp pure vanilla extract
Stir together the brown sugar, granulated sugar, cocoa, cornstarch, and salt with a fork in a large heavy saucepan until the brown sugar is broken up and the mixture is well blended. Add 1 cup of the milk and the chocolate and heat over medium heat, whisking, until the chocolate is melted and the mixture is smooth.
Whisk in the remaining cup of milk and cook, whisking frequently, for 6 to 8 minutes, until large bubbles pop on the surface and the pudding is thick and smooth. remove the pan from the heat and whisk in the vanilla, them immediately transfer the pudding to a large bowl or 4 serving bowls or stemmed glasses.
Serve the pudding hot, warm, at room temperature, or chilled. If not serving immediately, whisk occasionally to keep a skin from forming as it cools.
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