Food recipes
The Ultimate Chocolate Pudding
The Ultimate Chocolate Pudding Ingredients: sugars, granulated cocoa, dry powder, unsweetened cornstarch salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d candies, semisweet chocolate cream, fluid...
The Ultimate Chocolate Pudding
Ingredients:
sugars, granulated
cocoa, dry powder, unsweetened
cornstarch
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, semisweet chocolate
cream, fluid, heavy whipping
vanilla extract
Directions:
Working over a large bowl, sift 1/2 cup of the sugar with the cocoa, cornstarch and salt.
Whisk in 1/2 cup of the milk to make a smooth paste; scrape the bottom of the bowl with a rubber spatula to be sure everything is well mixed.
Put the chocolate in a heatproof bowl.
In a medium saucepan, combine the heavy cream with the remaining 1 1/2 cups of milk and 1/4 cup of sugar and bring just to a simmer over moderately high heat, stirring.
Reduce the heat to moderately low and stir in the cocoa paste.
Whisking constantly, boil the mixture for 1 minute.
Strain the mixture over the chocolate in the bowl.
Add the vanilla and stir until the pudding is smooth.
Pour the pudding into six glasses or 1-cup ramekins and let cool to room temperature.
Cover the puddings and refrigerate until set, at least 4 hours.
Ingredients:
sugars, granulated
cocoa, dry powder, unsweetened
cornstarch
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, semisweet chocolate
cream, fluid, heavy whipping
vanilla extract
Directions:
Working over a large bowl, sift 1/2 cup of the sugar with the cocoa, cornstarch and salt.
Whisk in 1/2 cup of the milk to make a smooth paste; scrape the bottom of the bowl with a rubber spatula to be sure everything is well mixed.
Put the chocolate in a heatproof bowl.
In a medium saucepan, combine the heavy cream with the remaining 1 1/2 cups of milk and 1/4 cup of sugar and bring just to a simmer over moderately high heat, stirring.
Reduce the heat to moderately low and stir in the cocoa paste.
Whisking constantly, boil the mixture for 1 minute.
Strain the mixture over the chocolate in the bowl.
Add the vanilla and stir until the pudding is smooth.
Pour the pudding into six glasses or 1-cup ramekins and let cool to room temperature.
Cover the puddings and refrigerate until set, at least 4 hours.