Josh likes pudding. And I like chocolate. So chocolate pudding is a nice compromise for the both of us. Plus, it was great to make this as a trial run since I’m sure I’m going to have to make it again at the end of the week….since Josh is getting his wisdom teeth out. All four of them. At once.
Chocolate pudding is the least I can do.
Well, no, bringing him home and leaving him on the couch to wallow in pain medication is the least I can do. But then what kind of wife would I be? And then there’d be no pudding.
Now, if you’re one of those types who worries about not being able to cook and think that pudding is complicated…don’t. Because it’s not. It’s really not.
* cup granulated sugar
* 3 tablespoons cornstarch
* 2 tablespoons unsweetened cocoa powder
* 1/2 teaspoon table salt
* 2 1/2 cups whole milk
* 1 tablespoon vanilla extract
* 3 large egg yolks
* 4 ounces semisweet chocolate chips
* 2 tablespoons unsalted butter
Combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan and whisk to evenly combine. Whisk in the milk and vanilla until completely incorporated and the mixture is smooth. Whisk in the egg yolks until combined.
Cook over medium-low heat, stirring constantly, until mixture thickens and bubbles, about 7 minutes. Reduce the heat to low and cook, stirring constantly, until completely thickened, about 1 minute more.
Remove from the heat and immediately add the chocolate and the butter, and stir until melted and evenly combined. Put plastic wrap directly on surface of the pudding and chill at least 1 1/2 hours.
Top with whipped cream and savor.