I have a problem with chocolate pudding. I like it warm with cold whipping cream poured on top. First I eat pudding with a little cream. Then some cream with a little pudding.
I can’t decide which I like better.
Warm, thick and smooth mixed with cold, velvety and rich. This is the essence of culinary yin-yang. A perfect whole.
So I keep eating it spoonful by spoonful, until it’s finished. Always wondering which part makes the other part better.
Maybe I’ll figure this out someday.
Chocolate Pudding
1/3 cup cocoa powder
1/3 cup cornstarch
2/3 cup sugar
1/4 teaspoon salt
3 cups whole milk
1-1/2 teaspoons vanilla extract
Strain the cocoa powder, cornstarch, sugar and salt into a bowl. Heat 2-1/2 cups of the milk until it is hot. Pour the remaining 1/2 cup milk into the cocoa mixture and stir until well blended. Pour the chocolate mixture into the heated milk and stir to blend thoroughly. Cook over medium heat for 2-3 minutes, stirring with a whisk, or until the pudding bubbles and is thick. Remove the pan from the heat. Stir in the vanilla extract. Pour the pudding into a large bowl or into 6 dessert dishes. Refrigerate until cold OR serve warm. Makes 6 servings