Best Not Your Ordinary Chocolate Pudding Recipes

HOMEMADE CHOCOLATE PUDDING {HONEY-SWEETENED}

Steps:

• Heat 1 ½ cups of the milk (or cream) and the honey in a medium-sized heavy-duty saucepan over medium-low heat until bubbles just start to form around edges (about 3-5 minutes).
• In a separate medium heat-proof bowl add the remaining ½ cup milk and salt. Slowly whisk in the cornstarch and cocoa powder until mixture is smooth without lumps. Then gently whisk in egg yolk and set aside.
• When milk/honey mixture starts to bubble around the edges, remove from heat and very gradually add it to the cornstarch mixture in the bowl. Whisk quickly and continuously as you slowly pour it in, so that no lumps form.
• Return the mixture back to the saucepan over medium heat. Stir constantly with a whisk until it comes to a simmer and begins to thicken (about 4 to 5 minutes). Then cook for one minute longer. Bubbles will pop at the surface of the thickened pudding.
• Remove from the heat and stir in the vanilla and butter. Strain pudding through a fine mesh strainer to remove any lumps or small pieces of cooked egg, if desired (see note).
• Serve pudding warm or cover with plastic wrap, pressing it directly onto the surface to avoid getting a skin on the pudding. Then refrigerate until chilled. Serve with whipped cream (if desired, see note for sugar free version).

HOMEMADE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

NOT YOUR ORDINARY CHOCOLATE PUDDING

Steps:

• Beat the egg yolks and let them come up to room temperature. While they are coming up to room temp, it is wise to pre-measure and prepare for this dish. You do not want to stop whisking while it is cooking.
• Place all the dry ingredients (except the corn starch and flour) in a large bowl. Slowly mix in the milk, half the coffee and the egg yolks until you have a smooth consistency, making sure to avoid lumps.
• Melt the Earth Balance in a medium sauce pan over medium-high heat. Add the flour and whisk until the flour is fully saturated by the EB. Lower the heat and let the pan cool a bit. Let the mix continue cook for just a moment to remove the 'raw' flavor of the flour.
• Mix the corn starch and remaining coffee together and have it sitting near the stove top within easy reach, but out of the range of the heat from the stove top.
• Pour in the ingredients from the mixing bowl, raise the heat to medium-high and whisk constantly. You do not want to let this stick to the pan in any way. If you must stop stirring, remove the pan from the heat and stir until the mixture stops bubbling. After about 15 minutes of constant whisking, your pudding should be thickening nicely. If it is not, slowly start to add the cornstarch to the mix.