Dark Chocolate Pudding
1/4 cup sugar
3 tablespoons cornstarch
pinch of fine sea salt
1 tablespoon Dutch-process cocoa powder*
2 cups whole milk
1 cup best-quality bittersweet chocolate chips (or small chunks if using a bar)**
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla
Serve with a dollop of lightly sweetened whipped cream!
Whisk 1/4 cup sugar, cornstarch, pinch of salt and cocoa powder in heavy medium saucepan to blend. Pour milk into pan and whisk until combined. Place the pan on the stove, over medium heat. Whisk frequently for about 5 minutes as the mixture heats up and thickens (stirring frequently will keep the mixture from burning on the bottom of the pan, which would ruin the pudding). Remove from heat. Add chocolate chips/chunks, butter and vanilla. Whisk until smooth. Strain the pudding mixture through a fine sieve into a bowl. This step will keep your pudding nice and smooth. Cover the bowl with plastic wrap, making sure to cover the entire surface to avoid “skin” forming on your pudding. Chill overnight.
Serve with a generous dollop of lightly sweetened whipped cream. Enjoy!
* available at fine grocery stores or markets
** I use Guittard Bittersweet chocolate with a 63% cocoa content