I finally managed to make pudding. Thick, creamy, dreamy chocolate pudding from scratch. And I didn’t even have to turn it into ice cream this time. I’m no longer a failure. At least not at making chocolate pudding.
I had to improvise along the way to make it finally come together. After my last non-thickening pudding debacle, I was bound and determined to make it work. I even pulled out my candy thermometer, but things just weren’t heating up. The double boiler just wasn’t getting hot enough, so I poured the boiling water down the drain, and dumped the pudding mixture into the pan. After that, everything came together beautifully.
I guess that’s one of life’s most important lessons. If something doesn’t work, you can throw your hands up and walk away, or you can try something different. Do the former, and you end up with nothing. Or you can take a risk. And if you have a bit of experience, it’s likely to pay off. Who knew you could learn so much from pudding?
In only a few short days, my baby, my 13 year old, nearly as tall as me baby, will be back with us for a month. I hope she grows up to be a calculated risk taker. Giving up is easy, and completely awful. I hope she always finds a way to get what she needs, and even a few things she really wants. She’s pretty smart. I don’t think quitting is her style. I think she’s more into laughing, taking care of people, and working her butt off. I hope she continues to do all of that. I also hope she eats a lot of chocolate pudding.
Since tomorrow is National Chocolate Pudding Day, I guess you’d better get started on your homemade pudding action. Take a chance and make something awesome.
- 1 tablespoon cocoa powder
- 1/8 cup cornstarch
- 1/3 cup sugar
- Pinch of salt
- 1-1/2 cups half and half
- 3 ounces semi-sweet chocolate chips
- 1 tablespoon butter
- 1/4 teaspoon vanilla extract
- Whipped cream
- Add cocoa powder, corn starch, sugar, and salt to a medium sauce pan and whisk to combine. Place pan over medium low heat, and slowly whisk in the half and half. Try not to leave any lumps. Allow this mixture to come to a simmer, stirring frequently with a silicone spatula so you can scrape the bottom and sides of the pan.
- Once it starts to bubble, stir constantly until the mixture become very thick, like pudding, duh. This can take a while, so be patient.
- Add the chocolate, butter, and vanilla to the pudding mixture. I like to measure all these things out ahead of time in one bowl so I can just dump everything in together. Continue cooking and stirring until your pudding is smooth. You may think it's all a huge disaster for a moment, but the chocolate will eventually incorporate. Just keep stirring.
- Pour your thick pudding mixture into two of your funnest glasses. Place some plastic wrap right onto the surface of the pudding, and then put your cups in the fridge to chill for at least two hours.
- When you're ready to serve, remove the plastic wrap, dollop on a little too much whipped cream,find your favorite person, and dig in.