Here’s another dessert for those super hot summer days: Chocolate pudding. The chocolate flavor is quite intense when the pudding is at room temperature but less pronounced when cold. And nothing beats a pudding straight from the fridge. Like chocolate ice cream without being ice cream it melts on your tongue and leaves you with a smile.
The recipe is taken from smittenkitchen.com, one of my favorite food blogs. As always I wanted to find ways to make the process more streamlined, sometimes it works and sometimes it’s just fail. I can’t help it, it’s the engineer inside me that wants to make things as easy and efficient as possible. In term of cooking, that means a minimum of dishes that needs to be washed and a minimum of steps to be done.
So I came up with this:
Instead of a double boiler or a water bath just stick to a pot. Combine all dry ingredients minus the chocolate in the pot and add a few tablespoons of milk to form a paste. Stir with a spatula and make sure there are no lumps of starch. If there are any, just crush them with the spatula. Now turn on the heat and constantly stir with the spatula, scrape along the sides and most importantly, the bottom. We want everything to be cooked at the same temperature. If you don’t do that, the pudding at the bottom will thicken and burn faster than the rest. When the pudding is thick enough to coat the back of a spoon, toss the chocolate in and stir until the chocolate is melted and the pudding is thick enough for your liking.