Sometimes I wonder how many different recipes there can be for one type of food. We post a lot of recipes here at Slashfood, and while some of the recipes are exotic and complex, some are for very basic foods that we've made and/or eaten hundreds of times over the years. Take Chocolate Pudding for example. If it's basic chocolate pudding, how many different ways are there to make it? I guess it's all in the chocolate you use.
This recipe is from The Joy of Cooking. I have to have it with whipped cream on top. I love that combo of chocolate and whipped cream you get when you sink your spoon in and have a bunch of each on your spoon and put it into your mouth.
Chocolate Pudding
3 tablespoons corn starch
2 cups whole milk
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1/8 tsp salt
1/3 cup warm water
1 tablespoon vanilla extract
In a small bowl, whisk the cornstarch and gradually whisk in 1/4 cup of the milk, stirring to form a smooth paste.
In a heavy saucepan, mix together the sugar, cocoa, and salt. Gradually stir in the warm water to make a smooth, runny paste. Stirring constantly, bring the mixture to a boil over medium heat. Stir in the remaining 1 3/4 cups of milk, then the cornstarch paste.
Cook, stirring constantly, over medium heat until the mixture begins to thicken. Remove from the heat; stir in the vanilla.
Pour the pudding into 4 small bowls or cups. If you do not want a skin to form, immediately press plastic wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours and for up to 2 days. Serve with whipped cream.
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Reader Comments (Page 1 of 1)
11-08-2007 @ 8:08PM
Peter said...
Chocolate pudding *must* be aged for at least 2-3 days in the fridge to get that skin on top. Otherwise it ain't authentic chocolate pudding. :)
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11-08-2007 @ 9:21PM
wescraig said...
I think there are a few differences of technique, not so much ingredients. For instance, a lot of recipes involving cocoa powder call for boiling water, as the higher temperature water is supposed to "activate" the cocoa more than merely warm water. Also, I don't usually use water, since I'm planning to boil the milk anyway.
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11-08-2007 @ 11:54PM
Harmy said...
So if I were to mix in a bit of cornstarch solution to some hot cocoa and boil them, I would have a form of pudding?
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11-09-2007 @ 5:51AM
JimmieMac said...
Everything about that pudding pic is garbage. From the smudge on the inside of the cup to the skin on the pudding and even the half-assed attempt at a quinelle of whipped cream.
Reply
11-09-2007 @ 10:44AM
Nicole said...
I prefer the Joy of Baking recipe for chocolate pudding:
http://www.joyofbaking.com/ChocolatePudding.html
No need to let it refrigerate before eating -- this stuff's ready to go immediately. This pudding recipe eaten warm is seriously one of the best things I've eaten ever.
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