Chocolate Pudding Sundaes
If you’ve never had homemade chocolate pudding, you’re in for a real treat. It’s silky-smooth and intensely chocolate — a world apart from instant or store bought. Naturally, kids love it — like lick their bowls clean, clank their spoons, get all quiet when they eat it love it — but don’t think of it just for kids; adults love it too.
When I told my son I was making chocolate pudding for my blog, he said, “You should do something better than that, like chocolate pudding sundaes with whipped cream and toppings.” Okay, why didn’t I think of that?
With all the ready mixes out there, you’d think it’d be hard to make but it’s actually just the opposite.
All you do is mix some sugar, cocoa powder, cornstarch and milk in a pot…
Simmer and whisk until thickened…
Stir in some chopped chocolate and vanilla.
Then pour into dessert dishes bowls and cover directly with saran wrap — this prevents a film from forming at the top.
Chill the puddings in the refrigerator until cold and set. When you’re ready to serve, have fun with the toppings. I like mine simple with whipped cream and a few raspberries — or even plain — but kids love to pile on the sprinkles and cherries. Spoil them!
Chocolate Pudding Sundaes
- 2/3 cup sugar
- 1/4 cup unsweetened cocoa powder (not Dutch processed)
- 2-1/2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2-1/2 cups whole milk
- 1-1/2 ounces semi-sweet chocolate, finely chopped (best quality such as Ghirardelli)
- 2 teaspoons vanilla extract
- Toppings, such as whipped cream, fresh berries, sprinkles, candies and maraschino cherries (optional)
- Mix the sugar, cocoa, cornstarch and salt in a heavy medium saucepan. Add half of the milk and whisk until the mixture is smooth. Whisk in the remaining milk. Continue whisking over medium heat until the pudding thickens and comes to boil, about 8 minutes. Continue to boil 1 minute longer, whisking constantly.
- Remove the pudding from the heat. Add the chopped chocolate and vanilla; whisk until the chocolate melts and the pudding is smooth. Divide between 4 dessert dishes. Cover the puddings by placing a small piece of saran wrap inside the dessert dishes and directly over the pudding (this prevents a film from developing at the top). Cool the puddings in the refrigerator until cold and set, 2-3 hours, and then top with whipped cream and toppings and serve.
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