Homemade pudding is easy to make and so different from store-bought: silky, smooth, with true flavors. This recipe, from Cooking Light, serves 6 generously, and is especially tasty with a little freshly whipped cream on top!
- 1 cup sugar
- 2 large eggs
- 4 cups 1% milk
- 2/3 cup unsweetened cocoa
- 2 TBS cornstarch
- 2 TBS instant espresso granules
- 1/4 tsp salt
- 2 oz. bittersweet chocolate chips
- 1 TBS unsalted butter
- 2 tsp vanilla extract
In a heavy pot, whisk together the sugar and eggs.
Add the milk through salt and cook, whisking constantly, over medium heat
until the mixture is thick and bubbling, about 15 minutes.
Remove from heat and stir in the bittersweet chocolate chips, butter and vanilla.
Let the pudding cool for 10 minutes, then ladle into 6 wineglasses. You can serve it warm, immediately, or let it cool in the refrigerator until
you’re ready for mocha heaven.