Very Chocolate Pudding
October 5, 2011
Food has a way of tasting more enjoyable when you know you have poured your heart into making it, most especially when it’s your favorite food.
The fascinating taste of chocolate pudding is considered a staple food of many people. Even when it usually contains high amounts of sugar and calories, a lot of people just can’t stay away from it. It is a necessary evil for many.
Chocolate pudding traces back its origins to chocolate custard. It was initially considered a food item suited for children with weak physical disposition because of the high calorie content, which in turn provides more energy. But it eventually became an item listed in the dessert menu of eateries.
Describing pudding as popular is an understatement. There is something gratifying about the word pudding. It brings a sense of comfort and contentment. Toss chocolate in, and bam! You come up with a chocolate pudding dessert to satisfy your every pudding and chocolate craving.
| Very Chocolate Pudding • 2 cups milk • 2 ounces unsweetened chocolate • 1 1/2 tablespoons cornstarch • 1/4 cup sugar • 1/2 teaspoon salt • 2 eggs, separated • 1/4 cup sugar • 1 teaspoon vanilla Scald milk and chocolate in the top of a double boiler, stirring frequently to make it smooth. In a bowl, mix together cornstarch, sugar and salt. Slowly add chocolate mixture while stirring constantly. Return mixture to double boiler. Cook while continuing to stir until mixture thickens, then cover and cook 25 minutes stirring occasionally to keep smooth. Beat egg yolks with sugar. Pour chocolate mixture over them while beating constantly. Return to double boiler and cook 1 minute more. Let cool. Add vanilla and beat well. Beat egg whites until stiff and fold into chocolate mixture. Turn into individual bowls and chill thoroughly before serving. For Chocolate pie, pour into 8-inch baked pie shell and chill. |
Enjoy!
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