Chocolate Pudding Sundaes
Kids have the best imaginations. 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?
All chocolate pudding is old-fashioned and good but if you’ve never had it homemade, you’re in for a real treat. It’s silky-smooth and intensely chocolate — a world apart from instant or store bought.
My 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 go crazy for it too.
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 bowls and chill until ready to serve.
One last thing: Get yourself a spoon and scrape the pot clean. There’s nothing like warm chocolate pudding fresh off the stove…and you wouldn’t want the kids to burn themselves, right?
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.
⅔ cup sugar
¼ cup unsweetened cocoa powder (not Dutch processed)
2 ½ tablespoons cornstarch
⅛ teaspoon salt
2 ½ cups whole milk
1½ ounces semi-sweet chocolate, finely chopped (best quality, such as Ghirardelli)
2 teaspoons vanilla extract
1. Mix sugar, cocoa, cornstarch and salt in a heavy medium saucepan. Add half of milk and whisk until mixture is smooth. Whisk in remaining milk. Continue whisking over medium heat until pudding thickens and comes to boil, about 8 minutes. Continue to boil 1 minute longer, whisking constantly.
2. Remove pudding from heat. Add chopped chocolate and vanilla; whisk until chocolate melts and pudding is smooth. Divide between 4 dessert dishes. Cover puddings by placing a small piece of saran wrap inside dessert dishes and directly over pudding (see picture below). This prevents a film from developing at top. Cool puddings in refrigerator until cold and set, about 2 – 3 hours, then top with whipped cream and toppings and serve.