Tuesday, January 11, 2011

DIY Chocolate Pudding

Last night I was craving something sweet.  Chocolate pudding to be more specific.  And I didn't even have any on hand, as it's not one of our staples.  Due to Winter Storm 2011, I wasn't planning to drive on icy roads to get to a grocery store that may or may not be open for a box of instant pudding.  So I looked online and found a recipe for chocolate pudding from scratch, which was surprisingly easy.  It was a microwave recipe, no less, so the mess was minimal.

Unfortunately, homemade pudding takes a little time to cool and set.  The recipe didn't indicate exactly how long, but I think that it would take about four hours.  Seeing as I didn't even start this recipe until 6:30 p.m., I was sound asleep by the time it was ready to be eaten.

The consistency was a little thinner than the instant pudding that I'm used to, but it could be due to several factors:  an ingredient substitution, using low-fat milk, or even not cooking it for long enough.  Or maybe homemade pudding is just a little thinner than instant.  However, the flavor is excellent and I would definitely attempt homemade pudding again.

1/2 cup white sugar
1/3 cup unsweetened cocoa powder
3 tbsp cornstarch (I didn't have any, so I substituted 6 tbsp flour)
2 cups milk
2 tsp vanilla
  1. In a microwave-safe bowl, whisk together the sugar, cocoa, and cornstarch/flour.  Gradually add the milk while whisking so the mixture doesn't have any lumps.
  2. Microwave for 3 minutes on high.  Stir, then cook at 1 minute intervals, stirring for 2 - 4 minutes between cooking times, until shiny and thick.  Stir in vanilla.
  3. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and then chill in the refrigerator.

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