Post by Loupy on Aug 18, 2017 20:10:04 GMT -7
Old Fashioned Double Chocolate Mocha Pudding
From: Rebecca @ www.foodiewithfamily.com/old-fashioned-double-chocolate-mocha-pudding/
When it comes to comfort food, absolutely nothing in the world can possibly compare to the pure comfort food power of homemade, still warm from the pan Old Fashioned Double Chocolate Mocha Pudding. My Grandma was a preacher’s wife who managed to feed anyone my Grandpa thought looked like they were hungry or might some day be hungry and brought home to be fed. God love ’em both, they fed more people over the years than they ever had the funds to do. Lack of funds, though, didn’t mean lack of means; Grandma was incredibly resourceful. She managed to “loaves and fishes” her way into feeding multitude after multitude.
Ingredients
1/2 cup granulated sugar
1/4 cup dutch processed cocoa powder
1/4 cup cup cornstarch
1/8 teaspoon kosher salt
2 3/4 cups whole milk
1 cup bittersweet chocolate chunks
2 tablespoons butter, softened to room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon coffee extract
Instructions:
In a heavy-bottomed saucepan of at least 2 quarts capacity, whisk together the granulated sugar, dutch processed cocoa powder, cornstarch, and kosher salt until even in color.
Slowly drizzle about 1 cup of the milk into the dry ingredients while whisking vigorously.
Continue whisking until it perfectly smooth and lump free.
Whisk the rest of the milk in before placing the pan over medium heat.
Bring the mixture to a slow boil, stirring constantly, and cook only until thickened.
Remove the pan from the heat.
Stir in the chocolate chunks and continue stirring gently until the chocolate melts.
Add the butter, vanilla and coffee extracts, and whisk until they are fully incorporated.
Transfer to a large bowl or individual serving dishes.
You can serve hot, warm, or cold.
If you would like to chill the pudding, and you dislike skin forming on the top of your pudding, lay a piece of plastic wrap directly on the surface.
Otherwise, just refrigerate, loosely covered, until chilled through.
Cook’s Notes
1. This is a simple recipe with just a few ingredients, so getting the ingredients right is the key to a good end product. I prefer to use Dutch Process Cocoa Powder and that is what this recipe is designed around using. I cannot promise that substituting standard cocoa powder will yield as delicious a result.
2. If you cannot find bittersweet chocolate chunks, just take bar chocolate and chop it up coarsely with a chef’s knife.
3. The key to a smooth pudding is to be sure to whisk the dry ingredients together thoroughly -until the colour is even- before getting anywhere near them with the milk.
4. It’s best to use a saucepan with a heavy bottom to help distribute the heat most evenly. If you don’t have a heavy one, you can still make pudding, you’ll just want to stir a little more often and a little more carefully.
5. Don’t be tempted to raise the heat above medium under this pudding. It’ll scorch. That will make you sad. Scorched pudding equals sad pudding.
From: Rebecca @ www.foodiewithfamily.com/old-fashioned-double-chocolate-mocha-pudding/
When it comes to comfort food, absolutely nothing in the world can possibly compare to the pure comfort food power of homemade, still warm from the pan Old Fashioned Double Chocolate Mocha Pudding. My Grandma was a preacher’s wife who managed to feed anyone my Grandpa thought looked like they were hungry or might some day be hungry and brought home to be fed. God love ’em both, they fed more people over the years than they ever had the funds to do. Lack of funds, though, didn’t mean lack of means; Grandma was incredibly resourceful. She managed to “loaves and fishes” her way into feeding multitude after multitude.
Ingredients
1/2 cup granulated sugar
1/4 cup dutch processed cocoa powder
1/4 cup cup cornstarch
1/8 teaspoon kosher salt
2 3/4 cups whole milk
1 cup bittersweet chocolate chunks
2 tablespoons butter, softened to room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon coffee extract
Instructions:
In a heavy-bottomed saucepan of at least 2 quarts capacity, whisk together the granulated sugar, dutch processed cocoa powder, cornstarch, and kosher salt until even in color.
Slowly drizzle about 1 cup of the milk into the dry ingredients while whisking vigorously.
Continue whisking until it perfectly smooth and lump free.
Whisk the rest of the milk in before placing the pan over medium heat.
Bring the mixture to a slow boil, stirring constantly, and cook only until thickened.
Remove the pan from the heat.
Stir in the chocolate chunks and continue stirring gently until the chocolate melts.
Add the butter, vanilla and coffee extracts, and whisk until they are fully incorporated.
Transfer to a large bowl or individual serving dishes.
You can serve hot, warm, or cold.
If you would like to chill the pudding, and you dislike skin forming on the top of your pudding, lay a piece of plastic wrap directly on the surface.
Otherwise, just refrigerate, loosely covered, until chilled through.
Cook’s Notes
1. This is a simple recipe with just a few ingredients, so getting the ingredients right is the key to a good end product. I prefer to use Dutch Process Cocoa Powder and that is what this recipe is designed around using. I cannot promise that substituting standard cocoa powder will yield as delicious a result.
2. If you cannot find bittersweet chocolate chunks, just take bar chocolate and chop it up coarsely with a chef’s knife.
3. The key to a smooth pudding is to be sure to whisk the dry ingredients together thoroughly -until the colour is even- before getting anywhere near them with the milk.
4. It’s best to use a saucepan with a heavy bottom to help distribute the heat most evenly. If you don’t have a heavy one, you can still make pudding, you’ll just want to stir a little more often and a little more carefully.
5. Don’t be tempted to raise the heat above medium under this pudding. It’ll scorch. That will make you sad. Scorched pudding equals sad pudding.