Classic Chocolate Pudding

by **Nanneerose** Sun Apr 13, 2014 2:24 pm

1/4 cup cornstarch
1/2 cup granulated sugar
1/8 teaspoon salt
2 cups milk
1 cup half and half
6 oz semisweet chocolate, roughly chopped
1 teaspoon vanilla extract

Set up a double boiler, and warm the water to a low simmer over medium heat. Combine the cornstarch and sugar in the top of the double boiler, or, in my case, two nesting saucepans. Gradually whisk in the milk and half and half as the mixture warms. Warm the mixture for 20 minutes, stirring frequently.

Meanwhile, prepare your ramekins. Use a neutral oil to grease them if you plan to unmold your puddings.

When the milk mixture has thicken considerably and coats the back of your spoon, add the chocolate. Stir until the chocolate has dissolved, and continue to cook in the double boiler for another 5 minutes.

Whisk the pudding thoroughly, and then pour the pudding into the prepared ramekins. Fill each ramekin just over half full, then add more if you have extra. Cover the pudding with plastic wrap right on top of the surface to prevent pudding skin. Chill the pudding for at least an hour, longer if you like your pudding cold, and serve.

Classic Chocolate Pudding 1017446_491048321005195_1614230518_n

Classic Chocolate Pudding 1017446_491048321005195_1614230518_n

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