Izzy Eats: The art of raising a gourmand, one bite at a time

Stirring tales of eating, cooking and foraging in my never-ending quest to provide, great-tasting (local and organic whenever possible) EATS for me and my boy(s).

Wednesday, March 11, 2009

Chocolate Pudding At Midnight? Grandpa Made Me Do It!

It is nearly midnight and I am just finishing up the week's purees to bring to Grandpa tomorrow.
I was miserably in the weeds so all I made was a Sweet PotatoTzimmes, Flounder Leek Casserole, and some sort of experimental rice mush. I had hoped for more and after a semi-cleaning of the kitchen I suddenly became inspired to add one more thing...homemade chocolate pudding. Grandpa loves his chocolate so and since he can't chew, this makes a more than reasonable substitute for his beloved raspberry jellies.

Last week I had brought along chocolate pudding from Ronnybrook Farm at Union Square but this week they didn't have any. If you're looking for their pudding, Saturday is the day. If you can't make it, you needn't worry because the stuff that I made rivals theirs.

This divine dessert took less than 30 minutes to prepare and will seriously have you drooling, wondering where it has been all your life.

Chocolate Pudding (Joy of Cooking - 1997 edition)

1. Mix together in a heavy saucepan

1/2 cup sugar
1/3 plus 1 tablespoon unsweetened cocoa
1/8 teaspoon salt

2. Gradually stir in 1/3 cup warm water, stirring to make a smooth, runny paste. Stirring constantly, bring to a boil over medium heat, then remove from heat.

3. Add 1 ounce semisweet or bittersweet chocolate, finely chopped (or chips) and stir briskly.

4. Meanwhile, in a small bowl, stir together 3 tablespoons of cornstarch with 1/4 cup of half and half to make a paste and set aside.

5. Return cocoa mixture to heat and add 1 3/4 cup half and half, then add cornstarch mixture and stir until thickened. Reduce heat to low and continue to simmer for 1 minute. Remove from heat and add 1 1/2 teaspoons vanilla.

Pour pudding into a large bowl or individual serving cups. If you do not want a skin to form, press plastic wrap directly on top. Otherwise, chill and just mix skin part in and nobody will notice the difference. To really gild the lily, serve with whipped cream on top.

Makes 3-4 servings

p.s. I just found this great link at The Kitchn for other wonderful puddings. I see more pudding testing in my future..

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