I had a little trouble getting the pudding to set, as I cooked it in a double boiler. If I were to do it again, I would do it as detailed below sans double boiler, just straight-up in a non-stick pot. If the idea of milk directly atop a burner scares you, no matter, just remember to stir religiously with a whisk or rubber spatula so that the milk doesn't burn.
also, i'd really like to make a shout out (yeah that's right, a shout out), to Jean and Leslie who really outdid themselves this year with a whole-body alligator cupcake cake made especially for Allison. very impressed. that is some crafty baking and cake decorating, if I've ever seen it. the alligator now lives on as our house pet. until we eat it all.
jean posing in front of Allison's bday alligator.
the finished pudding product.
Chocolate Pudding
Serves 6
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces semisweet chocolate chips, or a bar coarsely chopped
1 teaspoon pure vanilla extract
Combine the cornstarch, sugar and salt in a non-stick saucepan. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
Pour into dishes or a large serving bowl, and cover surface of pudding with plastic wrap. Refrigerate for at least 30 minutes and up to 3 days.
