I do not own.
Ingredients:
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces semi- or bittersweet chocolate, coarsely chopped (or 1 cup good chocolate chips)
1 teaspoon pure vanilla extract
Recipe:
1.) Combine the cornstarch, sugar and salt in a medium saucepan.
2.) Slowly whisk in the milk, in a thin stream at first so lumps don’t form, then more quickly once the cornstarch mixture is smoothly incorporated.
3.) Place over medium-low heat and stir occasionally, scraping the bottom and sides. Whisk as necessary should lumps form.
4.) After 10 minutes or so (slower over low heat is better, to give the cornstarch time to cook), before it starts to simmer, the mixture should begin to thicken, enough that it will coat the back of a spoon.
5.) Add the chocolate, and continue stirring for another 2 to 4 minutes, until chocolate is fully incorporated and mixture is quite thick.
6.) Remove from heat and stir in the vanilla.
7.) If you’re concerned about lumps (🙋🏻♀️): run the mixture through a fine-mesh strainer.
8.) Distribute among individual pudding cups or one large serving bowl, chill in the refrigerator until it is cool and set, about 2-3 hours.
9.) If you dislike pudding skin (🙋🏻♀️🙋🏻♀️): put plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating.
10.) Pudding is good for 3 days in the fridge. It won’t last that long. Deb Perelman and I promise.
Original of the video here
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Video Transcription
there are so many great recipes outthere for pudding Martha how’s oneNigella Lawson has a great one but mykids really love basic chocolate puddingthe one that I love the most becauseit’s the easiest is by Deb Holmansmitten kitchen do you follow herbecause she’s fabulous that’s when Iwould recommend and that’s the one I’mgonna make here on my pretend you eitherwant to have a cup of chocolate chipsready to melt into your pudding or youwant to chop up 6 ounces of bittersweetor semi-sweet chocolate I don’t haveeither one of those I so I’m going touse a mixture of milk and strong dark Ibet it’s gonna be delicious quarter cupof cornstarch to half a cup of sugar andI don’t use quite half a cupmake sure you get the corner ah tornstart hiding a corner no this situationis gonna go on for about ten minutes youdo not have to risk the entire time youwant to cook it slowly it’s better slowthan it is fast but I do you know how Ialways says that vanilla makes chocolatetastes more like chocolate that’sfeeding barefoot not pretty it’ll do thetrick this is a two to three hour in therefrigerator you’re gonna love ityou’re gonna be a big superstar I don’tthink it needs whipped cream or anythingit’s just perfect[Music]oh no insulation
Hi, i just wanted to say thank you for your character as a human being, you help inspire others like me to be better people 🙂 I am a huge fan of your talent, but i am a much bigger fan of your personality and the person you are away from the camera. I would like to tease you alittle bit if i could all in good fun 🙂 how much of the incredients should we allow for the top of the stove lol – just kidding around, you are totally awesome PS i loved peppermint 🙂
Try cooking in the microwave!!! It is LIFE CHANGING!!!!!