Recipe: Double Chocolate Pudding (without a mix)

DOUBLE CHOCOLATE PUDDING

"Chocolate pudding is a comfort food at its best, and homemade pudding takes about the same time to make as does a boxed mix. The difference in taste is incomparable, especially when you double the chocolate, as I've done here. If it's a festive occasion, top the puddings with a dollop of whipped cream and a chocolate-covered coffee bean or, if you prefer, a sprig of lavender. The cooled pudding has a mousselike texture."

3/4 cup sugar
1/3 cup unsweetened cocoa powder, preferably European-style (alkalized)
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups light cream or half-and-half
3 ounces bittersweet or semisweet chocolate, chopped
1 1/2 teaspoons vanilla extract

In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually whisk in 1 cup of the cream until smooth, then whisk in the remaining 1 cup cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute longer.

Remove the pan from the heat and add the chocolate and vanilla. Let stand for 5 minutes until the chocolate is melted, then stir gently until the pudding is smooth. (Do not stir too much or the pudding may thin out.)

Divide the puddings among 6 small dessert bowls. Let cool for about 20 minutes to serve warm and soft or refrigerate for at least 30 minutes or for up to 8 hours.

Servings: 6
Source: Short & Sweet: Sophisticated Desserts in No Time at All by Melanie Barnard