Semi-sweet Chocolate Pudding
The other thing besides Dahi vada, I was craving during last couple of weeks of pregnancy was a good old fashioned pudding. Made from scratch at home with love.
Creamy, chocolately, that leaves a thick drape on back of the spoon that you want to lick.
Puddings are really easy to make. But most recipes call for cream and corn starch; which I never don’t have on hand.
When I am at Whole Foods, I pause at the fresh cream bottles, thinking that I can make a pudding with this today. Those Straus cream bottles are very inviting. In their cute shape, they sit right next to the milk gallons begging to be brought home. And made into pudding.
But at 25% fat ( albeit good fat), I don’t really give into temptation and walk away as quickly as possible.
Recently, I came across a Tyler Florence recipe using whole milk ( which is what we have switched to given the milk powder and other additives in low fat milk), I decided to give it a try.
Low in sugar, this is a healthier version of chocolate pudding that you can otherwise make.
Flour can be used in a pinch as a substitute to cornstarch.
The result was a silky, creamy pudding as rich as the one made with cream.
If you are craving a special treat this weekend, give this a try. You probably have everything you need in your house to make it right now.
Its bound to surprise you with its ease and its taste. And its something you wouldn’t mind your kid indulging in.
1. Don’t use fat free or 1% milk for this. The resulting pudding will be thin and you may not like the texture.
2. Don’t skimp on whisking. It will reward with a smooth lump free pudding.
Semi sweet Chocolate Pudding Recipe
- 1 1/2 cup whole milk + 1 table spoon milk
- 3 tablespoons sugar
- 1/3 cup cocoa powder
- 1 1/3 tablespoon flour
- 3 large egg yolks, at room temperature
- Vanilla from 1/2 bean, split and scraped ( or 1 teaspoon extract)
- 1/4 teaspoon salt
- Whipped Cream ( I didn’t use any but sounds delicious)
- Grated Chocolate
- Sugar tossed raspberries or strawberries
- Mix 1 1/2 cups of the milk, sugar, and the cocoa powder in an saucepan. Bring it to a simmer, over medium-high heat, whisking intermittently to avoid scorching the milk. Remove from the heat and keep aside.
- In the meantime, whisk eggs, flour and table spoon of milk, salt and vanilla in a bowl ensuring there are no lumps in the mixture.
- Add a tablespoon of chocolate milk from the saucepan to the eggs. Whisk till incorporated. Repeat with another 2 – 3 tablespoons of milk, adding one tablespoon at a time. This ensures that the eggs don’t get scrambled when added back to the chocolate milk mixture.
- Add eggs- milk mixture to the saucepan. Whisk it with the remaining milk and cook over medium-high heat. Whisk constantly until pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
- Pour the pudding into 4 ramekins. Cover with plastic wrap and refrigerate for at least 4 hours.
Garnish with chilled whipped cream, raspberries or strawberries or grated chocolate.