DH had several friends over for the superbowl and I served this to them. They definitely liked it! (I served it with freshly made sweetened whip cream)
Milk Chocolate Pudding
Serve 4 – 6
2 T. sugar
2 T. cornstarch
2 T. unsweetened cocoa powder
1 ½ cups whole milk (I had half and half in the house so I used that
½ cup heavy cream
4 oz. fine-quality milk chocolate, chopped
1 tsp. pure vanilla extract
Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth. Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming, until cold, at least 2 hours.
Source: Gourmet, Feb. 2007
Milk Chocolate Pudding
Serve 4 – 6
2 T. sugar
2 T. cornstarch
2 T. unsweetened cocoa powder
1 ½ cups whole milk (I had half and half in the house so I used that
½ cup heavy cream
4 oz. fine-quality milk chocolate, chopped
1 tsp. pure vanilla extract
Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth. Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming, until cold, at least 2 hours.
Source: Gourmet, Feb. 2007