Chocolate Pudding Redux

Call me crazy, but I’ve made two batches of homemade chocolate pudding in three days.  Originally, I couldn’t decide between this recipe and the one below.  Throw in the fact that I had leftover milk which I don’t drink and a half canister of homemade whipped cream, what’s a recipe-aholic who doesn’t like to waste things to do?  Obviously, make more chocolate pudding!

Roger and I were hard-pressed to decide which recipe we liked better.  It really was an impossible choice—both recipes are spectacularly good.  The Cook’s Illustrated  pudding was perhaps a bit darker chocolate than Parade’s version.  For me, it would be trying to decide between bittersweet and semisweet chocolate.  I like whichever one I am eating at the time!

The texture for both was equally creamy and luscious.  This version made a total of 6 generous servings vs. 4 generous servings for the CI version if that helps you decide which one you might like to make.  As far as I’m concerned, you can’t go wrong with either.  I plan to close my eyes if I see another chocolate pudding recipe–these two are perfect.

Message to John:  Come for a visit pronto before your parents finish this latest batch of pudding!

One year ago:  Tom’s Irish Bread

Luscious Chocolate Pudding

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Ingredients

• 2 large eggs plus 4 yolks
• 1 cup sugar
• 6 tbl. unsweetened cocoa powder
• 5 tbl. cornstarch
• 1/4 tsp. salt
• 4 cups milk
• 8 oz. semisweet chocolate, chopped (chips are OK to use)
• 4 tbl. butter
• 2 tsp. vanilla
• Whipped cream for serving, optional

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Directions

Whisk the eggs and egg yolks together in a mixing bowl.  Combine the sugar, cocoa powder, cornstarch and salt; whisk into the eggs to make a smooth paste.  Set aside.

Scald the milk in a heavy saucepan.  Whisk 1 cup of the scalded milk into the egg mixture until smooth; whisking slowly pour back into the hot milk in the saucepan until smooth

Place the saucepan over medium heat and cook, whisking slowly, 5 to 7 minutes.  Remove from the heat; whisk in chopped chocolate, butter and vanilla.

Scrape the pudding into individual serving dishes and cool to room temperature.  Place wax paper or saran wrap over top of pudding to prevent skin from forming.  Refrigerate until chilled.  Serve with whipped cream.

Source:   A recipe from Parade Magazine