Chocolate Pudding

Thursday, March 17th, 2016

Chocolate pudding reminds me of summer day-camp when I was a tweenager. I had to pack a lunch for myself.

So I ate pudding.

A lot of pudding.

Why did I eat a lot of pudding? Because I was old enough to decide for myself, and myself wanted pudding. After all, pudding was perfect! It offered something deliciously cool in the middle of those warm summer days. Plus it was chocolate. Like I said: Perfect!

Now that I’m an adult, I’ve discovered that chocolate pudding does not grow fully-formed, plucked from pudding-cup trees. In fact, I have discovered that I can make it on my own, with ingredients I already have. While wearing pyjama pants. Because that’s how I roll.

Pyjama pants or no, this easy-to-make dessert-slash-snack is a winner. I’ve tried it cool, like the recipe recommends, but I’ve also “taste-tested” it warm (who wants to wait 2 hours, anyway?), and it’s arguably better. Think hot chocolate, but thick, silky and sumptuous. Yum!

While I’m sure “real” chocolate pudding is made with 200%-milk-fat cream, ten pounds of butter and a plantation’s-worth of sugar, this version uses corn starch as a thickener, has a modest amount of sugar and uses no added fat. It has all that deliciousness, and is still so ooey-gooey, but it offers a modicum of pretending to be healthy.

Don’t let that low-fat title fool you, though. This is still chocolate-sugar-snack. And it’s still delicious.

Now that you’re fully informed, you can make this choice of your own free will. We both know you’ll make this choice. Because it’s the awesome-ist choice there is!

You’re welcome.

Chocolate Pudding Recipe

Ingredients

  • 3 cups skim milk
  • 2 heaping tablespoons corn starch
  • 1/4 cup sugar
  • 1/4 cup chocolate chips or chopped baker’s chocolate
  • 1/2 tsp vanilla extract

Tools

  • small saucepan/pot with a wooden spoon
  • measuring cup
  • jar with lid, or a cup and fork

Directions

  1. Add 1/3 cup milk to the jar and combine with the corn starch. Tightly close the lid and shake well. If you don’t have a jar, thoroughly stir the corn starch in the milk with a fork, making sure there are no lumps.

  2. In a cold saucepan, add the milk/corn starch, remaining milk, and sugar, stirring until combined.

  3. Gently heat the milk on a low-medium heat. Make sure to stir often to avoid lumps. The milk is done when it has thickened like syrup.

  4. Remove from heat and stir in chocolate.

  5. Cover tightly and set in the refrigerator to cool for 2 hours.

  6. Serve chilled. Store leftovers for no more than 2-3 days.

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