If you have to war over something, it might as well be pudding. This week I decided to do some further cleaning out of this pile of recipes that I have had accumulating since the 90’s and I came across one for a chocolate pudding by Organic Style (February 2005). Mind you, I am already pretty committed to the one from Tyler Florence (Tyler’s Chocolate Pudding). I didn’t want Tyler to think I was cheating on him, but in looking at this recipe, I thought I saw enough differences to give it a go. So last night after dinner, we all dug into a bowl. The verdict was 2 fold: this one was WAY more chocolaty and it was WAY richer. Literally, we all had a stomach ache. Mind you, we could have stopped eating sooner and not finished the whole bowl, but we didn’t. I think I would make this again, but definitely serve it in smaller portions. Here is the recipe and the photos.
• 2 cups whole milk (I get mine from the dairy with the cream on top)
• ¼ cup packed dark-brown sugar
• 3 tablespoons granulated sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 4 ounces high-quality dark chocolate, finely chopped – I used 70% cocoa in mine
• 1 teaspoon vanilla extract
• 1 cup of lightly sweetened cream, whipped – this is for the topping
• Combine ½ cup of the milk with the sugars, cocoa, cornstarch and salt. Whisk until blended. Likely to have a few lumps, but that is OK
• Heat the remaining 1 ½ cups of milk over medium-high heat. When small bubbles appear on the side of the pan, pour in the cocoa mixture and whisk to combine. Cook, whisking, for 2-3 minutes until the pudding thickens. Remove from heat and whisk in the vanilla and the chocolate.
• Using a spoon, divide evenly among 4 bowls (I used 5 bowls and this was still TOO much per person). Serve hot, warm or cold. Top with whipped cream, if desired.