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One of my favorite desserts in the whole world is warm homemade chocolate pudding over vanilla ice cream. That particular dish speaks to my soul and satisfies more than just my sweet tooth, and fall is the perfect season to break this delectable comfort food out. Kirsten's Homemade Chocolate Pudding
What you need:
3 cups milk (whole milk is best but any you have will do)
1/3 cup granulated sugar
2 tbsp. cornstarch
2 tbsp. unsweetened cocoa powder (I add a touch extra to make it sinfully chocolately)
1/4 tsp. salt
2 large egg yolks
3 oz. dark or semi-sweet chocolate, finely chopped (I also use semi-sweet chocolate chips, although it can end up a bit grainy depending on the quality of the chocolate chips.)
1 tsp. vanilla extract
Whisk together 1 cup of milk with the sugar, cornstarch, cocoa powder and salt. When well blended, whisk in the egg yolks. Set aside.
In a large saucepan, bring the remaining 2 cups of milk to a boil over medium heat (stir frequently or you might scorch the bottom, as I'm prone to do from time to time). As soon as the milk comes to a boil, reduce the heat to low and simmer. Gradually whisk in the egg mixture, stirring quickly until well blended. Continue cooking and stirring until pudding thickens enough to thickly coat the spoon, about 5 minutes.
Remove from heat and stir in the chopped chocolate until it is melted and the pudding is smooth. Stir in the vanilla extract.
I hope you enjoy one of my all time favorite recipes. May it warm your soul as much as your tummies!
-Kirsten
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