I remember my mom making chocolate pudding when I was a kid. The wait for the pudding to cool and to develop its delicious skin was always excruciating. I would constantly peek into the fridge to see if the pudding was ready, passing my hand over the tops of the bowls and feeling disappointed when they were still hot. And nothing was better than that first bite, still a little warm because I just couldn’t wait.
I found this pudding recipe on a food blog I discovered recently, Eggs On Sunday. As I followed the recipe to the letter, I’ll direct you to her pudding post. This was super easy to make – almost as easy as the stove top Jello mix my mom used. And if you find yourself making it often, I imagine you could combine the sugar, cornstarch, and cocoa powder in the correct amounts and keep them in small lidded containers or ziplock bags.
One thing to remember is to wait until the pudding cools before covering it with plastic wrap and putting it in the fridge. You don’t want watery pudding.
This pudding came out super chocolaty – deeply chocolaty. Cauli loved it. Me? It was a bit much. I’m not much of a chocolate person – I like my chocolate more benign and easy. With that said, I could have used more sugar to sweeten it up, as well as a milk chocolate rather than a 75% Dagoba bar.
That looks delish!! I’ll have to try that one!! Anything chocolate is a winner in my book