Sometimes I just need the comfort of pudding to make things right in my world. There is something about the smooth texture, slight chill and sweet chocolate goodness that can ease anything from extracted wisdom teeth to a broken heart. It can even ease the pain of a crazy concoction your Mom may have tried to pass off as dinner.
I would say that this pudding is also comforting because it’s the way Mom used to make… but my Mom never actually made pudding. It’s fine really, no hard feelings! I have oodles of love for my Mom. Hot dog casserole was more her kitchen niche. And even that sometimes turned out purple. I think the purple had something to do with cabbage, which is totally bad news. As if hot dog casserole isn’t bad enough news. Oh Mom. She’ll never live down that tragic dinner.
Now, back to the chocolate!
This pudding is a breeze to make! I toasted some marshmallow on top of mine before I dug in to eat. The oh so slight crunch of the toasted marshmallow was perfect on top of the smooth chocolate. So yummy!
Old Fashioned Chocolate Pudding
1/4 cup sugar
1/4 cup unsweetened cocoa powder (not Dutch process)
2 Tablespoons cornstarch
pinch of salt
2 cups whole milk
1 large egg
4 ounces good semi sweet chocolate, finely chopped
Whisk together sugar, cocoa powder, cornstarch and salt in a 2-quart heavy saucepan, then gradually whisk in the milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, 3 to 5 minutes. Remove from heat.
Immediately beat eggs lightly in a medium heat proof bowl, then very gradually add hot pudding to the egg, whisking constantly. Whisk in chopped chocolate until smooth.
Pour pudding into ramekins or custard cups and cover surface each with wax paper to prevent a skin from forming. Refrigerate, covered, until cool, at least 2 hours.
Serve pudding with toasted marshmallows or whipped cream!