It’s snowing, raining and generally miserable in much of the northeast US today. I’m so sorry. It will all be alright. Really.
Just make some chocolate pudding. You’ll feel all better in a snap.
This recipe was in the box of recipe cards I have from my great-grandmother. She taught me to sew, to crochet, to knit, and to bake. We made latkes, tsimmis, rugelach, and hamentaschen in her little kitchen. Her recipe cards are an inspiration (and sometimes horrifying – oleo!) I’ve updated this recipe a bit, adding a little bit of coffee flavoring, bittersweet chocolate and creme fraiche where she used Nestle’s chips and Cool Whip.
Give it a try. It won’t make the snow go away, but maybe you won’t care as much.
Agatha’s Double Chocolate Pudding
1/4 c sugar
1/4 c Dutch processed cocoa powder
2 tsp espresso powder, optional (consider this carefully if you have small children)
2 T cornstarch
2 c whole milk
4 oz bittersweet chocolate, chopped
1 T unsalted butter
Shaved Chocolate or Chocolate Curls to garnish
In a medium saucepan, whisk together the sugar, cocoa, espresso powder and cornstarch.
Turn the heat up to medium and slowly whisk in the milk, getting into all the corners of the saucepan to avoid lumps.
Bring the mixture to a slow boil and boil for 3 minutes until the pudding is thick and silky.
Remove from the heat and beat in (with the whisk) the chopped chocolate. Then beat in the butter.
Pour into ramekins or custard cups or heavy drinking glasses (the pudding is hot – be careful.)
Press plastic wrap on the surface of the pudding to avoid the skin that will form.
You can layer the pudding with creme fraiche to make it a real parfait. I don’t have parfait glasses, but now I want these.
Chill the pudding for two hours. I know it’s so difficult to do, but it needs time to set up.
Garnish with a dollop of creme fraiche, chocolate shavings or curls, or a strawberry, if you happen to have some in the fridge.