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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