Yummy: The best chocolate pudding, and it's easy

Homemade pudding! How retro and comforting and yummy.

One of my favorite food blogs is the Smitten Kitchen. I have been a loyal reader and recipe tester for a long time. I love the recipe she posted for chocolate pudding because it is made from simple, good stuff, and it is VERY easy to make, especially compared to other recipes that contain eggs, require multiple pots, etc.

I just use regular chocolate chips, not good chocolate as she suggests, because we haven't served it at any fancy dinner parties yet. Ha! The flavor options are endless: milk chocolate (my kids prefer, I prefer dark), mint chocolate, butterscotch, etc., the chips or the good versions of these. Apparently this makes a great ice cream too. Just put it through your ice cream maker (I haven't tried it). The blog comments also suggest a soy version works well.

I think it will also fix the economy, catch all the bad guys, and bring peace to the universe. Oh, and I don't strain it. If you pay attention and whisk it thoroughly, it will come out just fine. My double boiler is a metal bowl sitting on top of a simmering pot of water.

The following recipe (she has great photos) is taken directly from the Smitten Kitchen.

Silky Chocolate Pudding

Adapted from John Scharfeenberger, via Wednesday Chef

Serves 6

1/4 cup cornstarch

1/2 cup sugar

1/8 teaspoon salt

3 cups whole milk

6 ounces 62% semisweet chocolate, coarsely chopped (I used good quality semisweet chocolate chips; use 70% bittersweet if you want more of a dark chocolate kick.)

1 teaspoon pure vanilla extract

1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

2. Strain through a fine-mesh strainer (of skip this step if you're a slacker like me who is absolutely certain that there is nary a lump in her puddin') into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.

3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently again over the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days (ahem, good luck with that).