Classic Rich Dark Chocolate Pudding Plus 5 Luscious Variations On A Theme!
Chocolate Pudding Trivia
Historically, chocolate pudding is a variation on chocolate custard, with starch used as thickener rather than eggs. Early versions of the dish using both egg and flour can be found in the 1918 edition of Fannie Farmer's Boston Cooking School Cook Book and in the 1903 edition of Mary Harris Frazer's Kentucky Receipt Book. In the late 19th and early 20th century, chocolate pudding was thought of as an appropriate food for invalids or children as well as a dessert. It was not considered a health food in the modern sense of the term, but as a wholesome, high-calorie food for those with poor appetites due to ill-health. General Foods (Jell-O) introduced chocolate pudding mix in 1934 as "Walter Baker's Dessert". It was renamed "Jell-O Chocolate Pudding" in 1936. Ref: Wikipedia.
Chocolate Pudding is a class of dessert with chocolate flavors. There are two main types: a boiled then chilled, texturally a custard set with starch, version common to North America while a steamed or baked, texturally similar to cake, version is popular in the primarily British Isles, Australia and New Zealand.
A silky-smooth and amazingly satisfying decadent rich dark chocolate pudding with 5 easy variations. I am sure there's more, you can come up with more of your own! A delicious chocolate pudding that is the only way to end a dinner for two, a celebration or a simple family mealtime. I know this will become a favourite stand-by for sure! You won't find this in Gourmet or Bon Appetite! This recipe is so full-proof, your 6 year old could make it!
Dark Chocolate Pudding
- 2 cups milk (any kind)
- ½ cup brown sugar (or white)
- 1 tbsp cocoa
- 1 1/2 tbsp unsalted butter, cut into bits
- 8 oz. 70% dark chocolate
- 1 tsp vanilla extract (pure)
- ¼ tsp salt
- 2 oz dark chocolate shavings
- 2 oz arrowroot powder or
- 2 tbsp cornstarch
HINT- Use cornstarch or arrowroot, but there is a slight variance in the smooth glossy texture and sheen that comes with using arrowroot powder.
VARIATION # 1 WHITE CHOCOLATE CREAM
- 1 cup 35% whipping cream
- ½ tsp vanilla extract
- 4 oz. white chocolate
VARIATION # 2 - COCONUT CHOCOLATE PUDDING - Use 1 14 oz Coconut milk + 2 oz of water. Serve dusted with the coconut flakes previously toasted in a dry skillet.
VARIATION # 3 - ALMOND CHOCOLATE PUDDING - Replace milk with 2 cups unsweetened almond milk and almond extract instead of vanilla. Top with toasted slivered almonds previously toasted in a dry skillet.
VARIATION # 4 MEXICAN CHOCOLATE PUDDING - Replace dark chocolate with Mexican Chocolate (it can be used in traditional Mexican dishes like mole and it can be used in baking for an unusual flavour) Alternately, replace vanilla extract with 1/2 tsp cinnamon or cayenne. Kick it up yet another notch by adding 1 shot of Kahlua, Mexican coffee-flavored liqueur.
VARIATION # 5 - SPIKED CHOCOLATE PUDDING -Replace vanilla extract with Chocolate liquor or Tia Maria (Jamaican coffee liqueur) or Kahlua (Mexican coffee-flavored liqueur)
Would be seriously interested which one got the most tries!
Clara M. Czegeny is self-proclaimed Hot Hungarian Chef and Author of "Helen's Hungarian Heritage Recipes TM © 2005" Cookbook.
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