Chocolate Pudding

The other night I was sitting and watching TV and I came across an old Bill Cosby standup routine. After that, he was stuck in my head. The only thing that I could think of was him saying pudding. So I had to make some. Damn you Bill Cosby. So I went through the cupboard and found I had all of the ingredients except for Half-and-Half. Curse you Bill Cosby. Luckily the local 7/11 carried it. Sorry Bill Cosby, love the sweaters.

The pudding was tasty as I added some semisweet chocolate to the mix. It was on the verge of being too rich. I would recommend smaller containers than 3/4 cup containers.

Before starting make sure to have a medium bowl or 4 – 3/4 cup bowls or 6 – 1/2 cup bowls ready to pour the pudding into. In a heavy saucepan mix together the sugar, cocoa powder and salt. Then gradually stir in the warm water until it becomes a smooth paste.

Place the saucepan over medium heat and bring to a boil while stirring constantly. When it starts to boil remove it from the heat and add in the chopped chocolate. This is optional, but it gives the pudding a rich chocolaty flavor.

Gently stir in 1 3/4 cups of the half-and-half. Add the cornstarch to the remaining 1/4 cup of half-and-half. Mix thoroughly to make a smooth paste. Add the cornstarch to the chocolate mixture. Whisk the chocolate mixture to make sure that the cornstarch is evenly distributed.

Place the pan back over medium heat. Stirring constantly heat the mixture until it starts to thicken. You will definitely see the mixture starting to thicken. When the mixture just starts to thicken, lower the heat to low and cook for 1 minute. Make sure to stir briskly once the mixture starts to thicken. You will visibly see the difference.

After the one minute is up, remove the pan from the heat and stir in the 1 1/2 teaspoons of vanilla.

Pour the pudding into the bowl or cups that you set aside earlier. Cover with plastic wrap to protect the pudding from forming a skin. Refrigerate for at least 2 hours before eating. The pudding will be good in the refrigerator for up to 2 days.

When ready to serve top with whipped cream and enjoy.

You can thank Bill Cosby for this post. If it was not for him, I would have never made pudding. By the way, in honor of Bill I wrote this post up in my wackiest sweater.

— Rex

Chocolate Pudding

Rich, creamy homemade chocolate pudding from Joy of Cooking. Made with cocoa powder, sugar, semisweet chocolate, and half-and-half.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1/2 cup sugar
• 1/3 cup plus 1 tablespoon cocoa powder
• 1/8 teaspoon salt
• 1/3 cup warm water
• 1 ounce semisweet chocolate finely chopped (optional)
• 2 cups half-and-half
• 2 1/2 tablespoons cornstarch
• 1 1/2 teaspoons vanilla
• Whipped cream for topping

Method

 

1. Before starting, have a medium bowl or individual serving bowls ready.
2. In a heavy saucepan, mix together the sugar, cocoa powder, and salt.
3. Gradually stir in the warm water until it becomes a smooth paste.
4. Place the saucepan over medium heat and bring to a boil while stirring constantly.
5. When it starts to boil, remove from heat and add in the chopped chocolate (optional).
6. Gently stir in 1 3/4 cups of the half-and-half.
7. Add the cornstarch to the remaining 1/4 cup of half-and-half and mix thoroughly to make a smooth paste.
8. Add the cornstarch mixture to the chocolate mixture and whisk to ensure even distribution.
9. Place the pan back over medium heat and stir constantly until the mixture starts to thicken.
10. When the mixture just starts to thicken, lower the heat to low and cook for 1 minute while stirring briskly.
11. Remove from heat and stir in the 1 1/2 teaspoons of vanilla.
12. Pour the pudding into the prepared bowl or serving cups.
13. Cover with plastic wrap to protect from forming a skin.
14. Refrigerate for at least 2 hours before serving.
15. Top with whipped cream and serve. Pudding will keep in the refrigerator for up to 2 days.

Notes

Recipe from Joy of Cooking. The semisweet chocolate is optional but adds richness. Use smaller individual serving bowls rather than large containers for better portion control. Pudding is rich and decadent.