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Virginia Willis’ Homemade Chocolate Pudding
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Southern Recipe Restoration Project
Chocolate is my hands-down favorite pudding — ever. This simple but delicious version is a snap to prepare and contains wholesome ingredients — no fillers or stabilizers. You’ll appreciate the difference from a store-bought box mix. Chocolate chips are convenient to use, but I like to really make this special with a gourmet chocolate such as Valrhona or Callebaut. If you want to make it more “adult” you can substitute bittersweet chocolate for half the semisweet. -- Virginia Willis
Hands on time: 10 minutes Total time: 40 minutes Serves: 6
Ingredients:
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3/4 cup granulated sugar
1/3 cup cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups heavy cream
3 ounces best-quality semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Whipped cream, for garnish
Instructions:
In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually whisk in 1 cup of the cream until smooth, then whisk in the remaining 1 cup cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.
Remove the pan from the heat and add the chocolate and vanilla. Let stand for 5 minutes, or until the chocolate is melted, then stir gently until the pudding is smooth.
Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or chill for at least 30 minutes or up to 8 hours. Garnish with whipped cream, if desired, and serve.
Remove the pan from the heat and add the chocolate and vanilla. Let stand for 5 minutes, or until the chocolate is melted, then stir gently until the pudding is smooth.
Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or chill for at least 30 minutes or up to 8 hours. Garnish with whipped cream, if desired, and serve.
Nutrition:
Per serving: 466 calories (percent of calories from fat, 63), 3 grams protein, 43 grams carbohydrates, 2 grams fiber, 34 grams fat (21 grams saturated), 109 milligrams cholesterol, 122 milligrams sodium.
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