April 25, 2010

Homemade Chocolate Pudding

This is one of the simplest, best desserts. There is absolutely no reason to use a store-bought cook-and-serve pudding ... this is much better. Although pudding is typically eaten cold (and set), my favorite is to eat this warm. It is the perfect ice cream topping, melting the ice cream slightly.

(And there's no picture because it gets eaten too quickly for photography!)

Homemade Chocolate Pudding
2/3 cup sugar
1/4 cup unsweetened cocoa
3 Tbsp. cornstarch
1/4 tsp. salt
2 1/4 cups cold milk
1 tsp. vanilla extract

In medium saucepan, combine sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to boil over medium heat, stirring constantly. Remove from heat, and stir in the vanilla.

You can spoon into 4 to 6 individual serving dishes or one large bowl. Refrigerate 2 to 3 hours until firm. (Or eat it all warm!)

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