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| There is nothingmore satisfying than a really good homemade Chocolate Pudding, one with avelvety smooth texture and deep chocolate flavor. I love everything about it andif you have always settled for commercially made puddings, than you are in for a treat. This homemadechocolate pudding is quite easy to prepare and what makes it so perfect is that most of the ingredients you will already have in your cupboards. Thingslike milk, cream, sugar, eggs, cocoa powder, and chocolate. And while some maythink of puddings as old fashioned, when you serve this dessert in pretty bowlswith a large dollop of whipped cream,there is no better way to end a meal. This chocolate pudding could be called a "double" chocolate pudding, as it gets its deep chocolate flavor from both unsweetened cocoa powder (regular or Dutch-processed) and semisweet (or bittersweet) chocolate. When you make a chocolate pudding what you are really doing is making a 'cooked' custard that contains cornstarch (corn flour) to make it thick enough to eat with a spoon. The danger zonewith any pudding is cooking it over too high a heat causing lumps or even worse,scorching.To avoid these pitfalls use a heavy bottomed saucepan and cookit over medium low heat, stirring constantly with a large heatproof rubberspatula. Make sure when stirring you reach the bottom, sides and cornersof the saucepan to prevent the pudding from sticking and scorching.As youcook the pudding it may look lumpy but if you stir quickly the lumps shouldsmooth out. Once the pudding has become thick, like mayonnaise, removeimmediately from the heat.Straining the pudding will help get rid of any lumps that may have formed.Once you have added the chopped chocolate, vanilla and butter avoid over mixing theingredients as the pudding is quite fragile at this stage.If you likeyour chocolate pudding warm, then by all means eat it right away. But ifyou like your pudding cold, simply press plastic wraponto the surface of the puddings and refrigerate until firm (a couple of hours).For those who like a skin (film) on the top of their pudding, let the pudding cooluncovered and then cover with plastic wrap and refrigerate. Note: You can make this chocolate pudding without the egg yolks. No other adjustments have to be made to the recipe. It may, however, take the full five minutes of cooking on the stovetop to reach the correct consistency. While leaving out the egg yolks doesn't really affect the flavor of the pudding, I find the texture not as silky smooth. | |||||||||||||||||||||||||||||||
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