When I first began dating my husband I quickly learned that he loved everything chocolate. Especially dark chocolate. So basically anything I made I either added chocolate chips to it or I dipped it in chocolate. And he was happy. But then I came across a recipe for homemade dark chocolate pudding and, having never made pudding, decided to give it a try. It was easy. Very easy. And sinfully delicious. And J was very happy. So much so that here it is, nearly 15 years later, and it is still his all-time favorite dessert.
A girlfriend of mine mentioned that she often made ‘miniature’ desserts and they were always always a big hit so I thought I’d give it a try. I used shot glasses that I picked up at T.J. Maxx (6 for under $5) and I just loved the look of how the pudding looks in them. Although ‘portion-controlled’, they felt indulgent. And way more special than putting it in a bowl!
Dark Chocolate Pudding (I don’t know the source of the recipe other than from a cooking magazine in 1996)
- 1/3 cup sugar
- 2 T. unsweeteneed cocoa powder*
- 1 T. plus 1 tsp. cornstarch
- 1 cup milk (you can even use skim milk with great results)
- 1/2 oz. bittersweet (not unsweetened) chocolate
- 1 tsp. vanilla extract
Add sugar, cocoa, and cornstarch to medium-sized heavy saucepan. Gradually add the milk, whisking until incorporated. Turn heat to medium and continue whisking until pudding thickens and comes to a boil, about 5 minutes. Continue to boil 1 minute longer, whisking constantly.
Remove pudding from heat. Add chocolate and vanilla; whisk until chocolate melts and pudding is smooth. Divide between serving glasses (typically 2 dessert bowls; 4 shot glasses in this case). Refrigerate to chill. Serve.
This recipe can easily be doubled!
*I used Hershey’s Cocoa Special Dark. If you can’t find it (or dark cocoa), no worries. Regular cocoa is just great. If you want a bit deeper flavor – use 2 1/2 T. of the cocoa.
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