CHOCOLATE PUDDING

      This is a simple stove-top Chocolate pudding.  The best about this recipe is that it is very easy to make, yet it is rich, creamy and delicious. When it comes to desserts, I feel puddings are always a delight and infinitely adaptable to your whims. As simple as it is, but you can make it look more glamorous with a little bit of dressing.  Just a dollop of whipped cream, some chocolate shavings or just dust some cocoa powder over the pudding, they can really dazzle your palate. 
     The process of making pudding is quite simple. Puddings are usually made with milk or cream, sweetened and thickened by cooking them briefly on the stove top or in the oven.  Unbaked puddings get their thickness and rich, creamy and silky texture from a mixture of corn starch and egg yolks.  Needless to say, Chocolate pudding gets its intense flavour from the chocolate.

Recipe Type - Pudding, Dessert
Difficulty - Easy
Serves - 6
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 5 -10 Minutes
Setting Time - 3 -4 Hours

HOW TO MAKE CHOCOLATE PUDDING

 

INGREDIENTS :

Milk - 2 Cups
Sugar - 1/4 - 1/2 Cup
Cocoa Powder/Cooking Chocolate - 1/3 Cup
Corn Starch - 4 Tspn.
Egg Yolks - 3 (Large)
Vanilla Extract - 2 Tspn.
Salt - 1/4 Tspn.
Whipping Cream - 3/4 Cup

METHOD :

• Mix 11/2 Cups of Milk, Sugar, Cocoa Powder in a Sauce Pan.
• Cook this is on a medium high heat.
• Once cooked, remove from fire and keep it aside.
• Whisk the remaining 1/2 cup of Milk with Corn Starch, Salt, Egg Yolks and Vanilla Extract in a bowl.
• Gradually whisk the above hot milk and cocoa mixture into the egg mixture until well incorporated.
• Cook this mixture over medium-high heat whisking constantly, until it comes to a full boil.
• Reduce the heat and whisk again until the mixture thickens for about 2 -3 minutes.
• Pour this into small cups.
• Cover the cups and refrigerate it for 3-4 hours or until set.
• Serve the Chocolate Pudding with a dollop of whipped Cream on top.

NOTES :

• Whisk the mix throughout the cooking process.
• If you have lumps in the pudding, strain it through a fine-mesh.
• The pudding mix would be slightly thin and runny when warm.
• But it would be firm enough when cooled.
• Smooth the pudding tops gently against the surface before refrigerating.
• Put a cling wrap on top or cover the pudding mould/cups before refrigerating. 
• Adjust the amount of sugar according to your taste preference.
• Pudding stays good for 3-4 days in the refrigerator.