Ingredients Jump to Instructions ↓

  1. 2 Squares unsweetened

  2. chocolate, chopped or 1 c Minus

  3. 2 Tbsp sugar

  4. 1 3/4 c Milk

  5. 1/8 ts Salt

  6. 3 tb Cornstartch

  7. 3 tb Unsweetened cocoa

  8. 1/3 c Cold milk

  9. 2 tb Cold unsalted butter, cut into small pieces if you use salted butter, eliminate salt from recipe)

  10. 1/2 ts Vanilla

Instructions Jump to Ingredients ↑

  1. whipped cream for garnish Melt chocolate in the top of a double boiler over gently boiling water (the water should just barely touch the bottom of upper pot).

  2. Slowly stir in the sugar, the 1-2/3 cups milk and salt (see note about unsalted vs salted butter).

  3. hfeat, stirring, until chocolate is melted and mixture is blended.

  4. While mixture heats, sift the cornstarch and cocoa together and stir into the cold milk until dissolved.

  5. Stir slowly into hot chocolate milk.

  6. Keep stirring contantly and gently for 7-8 minutes or until pudding thickens and almost mounds.

  7. Cover and cook, without stirring, for about 10 minutes.

  8. Remove top of double boiler from heat and gently stir in the butter.

  9. Cool slightly for 5-7 minutes, thenvery gently stir in vanilla.

  10. Pour into individual cups or a single bowl.

  11. Cover with wax paper to prevent skin from forming.

  12. Cool; chill a few hours.

  13. Serve with whipped cream.

  14. Makes 4 large or 6 small servings.


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