Chocolate Pudding and I are no strangers. I still remember the blue/grey tupperware containers that my Grandmother only used for pudding. Each held a single serving and had its own lid so that the dishes could be easily stacked in the refrigerator.
I also still remember that our pudding came out of a box. It was years before I knew anything else. In all of my pudding experiences, I have developed a preference for puddings with silky smooth texture. If I use that as my only metric, this particular pudding is not the end all be all to me. The texture was rather thick and dense. But it’s an alternative to other recipes that are filled with egg yolks and heavy cream, if those aren’t your thing.
Scharffen Berger Chocolate Pudding
Adapted from Scharffen Berger
BAH Note: The good folks at Scharffen Berger would like you to prepare this in a double boiler. I didn’t have a bowl and pot available that would make a good double boiler so I decided to do it my way. I lost track of how long it took for my pudding to set but believe me, when it happens you will know.
- 4 tablespoons cornstarch
- 2/3 cup sugar
- 1/8 teaspoon salt
- 3 cups whole milk
- 4 ounces bittersweet chocolate, chopped
- 1 teaspoon vanilla
Combine the cornstarch, sugar, salt, milk, and chocolate in a saucepan set over medium heat. Cook, stirring occasionally, until the pudding thickens. Remove from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap (pressing the plastic down onto the top of the pudding), and refrigerate until thoroughly chilled.