Tuesday, May 26, 2009

Chocolate Pudding

Okay, so maybe it looks better in real life. And it definitely tastes better! I finally made a chocolate pudding creamy, rich and just chocolaty enough for the boys, who can use some fattening and think cream is about the best thing to eat. Their favorite dessert may just be whipped cream with a sprinkle of cinnamon.
6 eggs, 1/2 c. cornstarch, whisked together in a big heavy bottomed pot
4 c. half and half, 2 c. heavy cream, 4 c. milk, 1/2 c. cocoa powder, added, then whisked frequently over medium-high heat til the cocoa is melted and the pudding is thickened.
2 t. vanilla mixed in, then the pudding is poured into a bowl, plastic wrap or wax paper lightly pressed onto the surface, then chilled.
Usually I make pudding with honey instead of sugar, milk instead of cream, farm fresh eggs, cornstarch, and a little butter melted in with the vanilla at the end, but when it's made with cream the chocolate flavor is mellowed, and while I may not eat much of it, the boys certainly dug in between canner-loads, and I expect they'll be happy with that for dessert all week!

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