For years I have eaten Jell-O’s chocolate pudding. It’s the only kind of pudding I grew up on. I loved the Bill Cosby commercials…he had a way of making that pudding seem like the best thing on earth, until I made some of my own last night.
Homemade pudding isn’t something that I would get excited about. I like the concept of adding milk to some mystery powder mix and ta-da you have pudding. But since I’ve been making a lot of sweets from scratch, this just seemed like something else to tackle. It couldn’t be that hard…right? I tried Milk Chocolate Pudding with Fresh Whipped Cream. Judging by the photos on the blog I got the recipe from, the pudding looked really good…too good. My booty cheeks got a little bigger looking at the pictures.
Not really caring I went ahead and gave it a whirl and so glad I did. It was really easy to make and didn’t take very long to set. I promise you will not go back to Jell-O pudding. Especially their chocolate pudding. You’ll turn your nose up at it! You might scoff at it…just don’t buy it!
Milk Chocolate Pudding
From Joy the Baker and Gourmet, February 2007
2 Tablespoons sugar
2 Tablespoons cornstarch
2 Tablespoons unsweetened cocoa powder
1 1/2 cups whole milk
1/2 cup half and half or heavy cream
4 ounces fine-quality milk chocolate, chopped
1 teaspoon vanilla extract
Whisk together sugar, cornstarch, cocoa powder and a pinch of salt in a 2-quart heavy saucepan. Gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly. Boil, whisking for two minutes. Mixture will be thick. Remove from heat and whisk in chocolate pieces and vanilla extract. Stir until melted and smooth.
Transfer pudding to four or six small dishes. Cover the surface with wax paper, to prevent a skin from forming, and place in the fridge until cool and set, about two hours.
In the meantime, make the whipped cream
1 cup heavy cream
2 teaspoons powdered sugar.
Whip heavy cream with an electric hand mixer, or in the bowl of a stand mixer until frothy. Add the sugar and continue to whip until soft peaks form. Whip the cream slightly longer if you like a stiffer hold to your whipped cream. Place in the fridge to save for assembly.