Remember last week when we talked about the chocolate pudding that never was? I have to say, that failed chocolate pudding threw off my entire week. I’m a methodical person. I can only keep it all together if I can stick to my crazy, made up, completely arbitrary routine. I make my blog recipes over the weekend so I can be sure to have plenty of natural light for them to smile pretty for the camera. I write my posts in the evenings after work. I do this every week, and my life hums along quite pleasantly. When the plan isn’t executed, everything else falls apart.
So last Sunday, I got out of bed, went into my kitchen, and started making chocolate pudding from scratch. I’d made this recipe a few years before, and it worked like a dream. I felt so accomplished making perfect chocolate pudding without opening a little box. I really wanted to share this recipe with you. It’s so good.
I mixed my ingredients, set up my double boiler, and then I stirred. See, you have to stir this pudding pretty much continually while it slowly heats over a double boiler. It’s supposed to take about 25 minutes. Those minutes came and went, and I still had soup. I kept going, I turned up the heat, I stirred, I turned up the heat more, I kept stirring, and at the end of an hour, soup. I wanted to cry.
I asked Google, and while corn starch can’t go bad, it turns out it can lose its thickening power when exposed to air for a long period of time. So unless you have your corn starch vacuum-packed, I’m guessing it doesn’t last three years. But there was absolutely no way on Earth I was going to throw all those ingredients down the drain. Wasted chocolate makes me cry.
When you don’t have a lot of money to play with, you have to find a way to save a recipe that didn’t quite go your way. I was planning on topping my pudding with whipped cream, so my first thought was to try to change my pudding soup into mousse by folding in the whipped cream, but I didn’t have enough, and it was still just fluffy soup. Next stop. Ice cream.
I don’t have an ice cream maker, so I poured my chocolate pudding soup into a large zip top bag and put it in the freezer. Later, I broke that up into big chunks and put it in my food processor and let it blend until it was smooth. Finally, I poured that into a storage container and back into the freezer it went.
Is this the best chocolate ice cream I’ve ever had? Not exactly. Is this a perfectly refreshing dessert on a hot day? Absolutely. Is it the ideal way to save a failed recipe, save money, and eat chocolate? For sure! Are we going to eat every last bite? You betcha. When life gives you pudding soup, sometimes you have to get creative and make chocolate ice cream. It’s perfect in a pinch.
If you want to try to make your own chocolate pudding with relatively fresh corn starch, you can find the recipe here. I promise, it’s awesome.