99 Problems But Chocolate Pudding Ain’t One

Life is full of demands.  Work, grocery shopping, calls from grumpy clients, making dinner, paying taxes, commuting to work and mowing the lawn.  If you have kids I am pretty sure that you will be working on a surprise art project assigned two weeks ago but due tomorrow.  Get out those popsicle sticks and glue because it is art time!  And then there is laundry because there is always laundry.  To quote Descartes, “I do laundry therefore I am.”     

 

Ticking items off a to do list is not terribly satisfying when the list never ends.  Frankly, this whole adulting thing is starting to feel like a bit of a scam.  And a break is in order. 

 

I suggest chocolate pudding.  You heard me right, the answer is rich luscious joy inducing dark chocolate pudding.  Because you might have 99 problems but with this easy recipe chocolate pudding ain’t one.  So drop everything and make yourself a treat and kick up your feet while you take a well deserved break.  And you don’t have to share unless you want to.   

 

99 Problems But Chocolate Pudding Aint’ One

(based on recipe from Better Homes and Gardens New Cookbook from 1989)

1/2 cup sugar

1/3 Euphoria Chocolate Company Sunrise Cocoa (unsweetened cocoa powder)

3 Tb cornstarch

2 3/4 cup whole milk

4 eggs

1 Tb butter

2 Tsp vanilla  

Pinch of salt (optional)

 

Place eggs in a bowl and beat. Set aside.

 

In a saucepan combine sugar, cornstarch, cocoa and milk.  Stir over medium heat until mixture begins to thicken.  Cook for an additional two minutes allowing pudding to continue thickening. 

 

Remove from heat and stir for one minute to cool.  Gradually add one cup of heated pudding mixture to beaten eggs whisking quickly to ensure the ingredients without curdling.  Then slowly add the egg mixture to pudding mixture and return to heat. 

 

Cook on low medium heat constantly whisking.  Mixture will thicken as it heats but do not allow to bubble or boil.  Reduce heat and cook for two minutes then remove from heat. 

 

Add butter, vanilla and pinch of salt.   

 

Pour pudding into a large a large bowl or ramekins.  Cover the surface with plastic wrap to avoid rubbery top layer (unless you like) and cool to serve. 

 

Serve with whipped cream. This pudding is delicious warm, as well as cold.  And also makes a great cream puff or pastry filling. 

 

Makes 6 servings