Posted by Karen on March 15, 2000 at 20:47:41:
In Reply to: chocolate pudding posted by BARBRA on March 15, 2000 at 19:23:04:
Chocolate Pudding Mix
2 1/2 c Instant nonfat dry milk
5 c Sugar
3 c Cornstarch
1 t Salt
1 1/2 c Unsweetened cocoa
Mix all the ingredients until they are well blended.
Store in a tightly covered container.
To make pudding :
Stir the mix in the canister before measuring
out 2/3 c of the mix into a saucepan. Add 2 cups milk
and cook over low heat, stirring, until mixture
thickens and comes to a boil.
Continue stirring for 1 minute, remove from heat
and pour into individual serving dishes. Pudding will
thicken further as it cools.
Variation :
Cook as directed but add 1 ts Vanilla extract and 1 teaspoon
butter as it cooks. For a chocolate mocha flavor, add
1 ts instant coffe to the pudding mix before cooking.
Yield: 10 cups dry mix
Super Chocolate Pudding
2-1/4 cups skim or lowfat (1%) milk
1/2 cup sugar
2 tablespoons cornstarch
2/3 cup unsweetened cocoa powder
1 large egg, beaten
1 teaspoon pure vanilla extract
Place 2 cups of the milk, 1/4 cup of the sugar, and a pinch of salt in a heavy saucepan and
bring to a boil. Mix the cornstarch, cocoa, and remaining 1/4 cup sugar in a bowl. Whisk in
the remaining 1/4 cup cold milk until smooth. Whisk hot milk mixture into the bowl and
return to the saucepan. Bring to a boil, stirring. Boil 2 minutes, stirring.
Whisk 1 cup of the hot mixture into the egg, then whisk back into the hot mixture. Cook,
stirring, over medium-low heat, for 2 minutes without boiling. Stir in vanilla. Pour the
pudding into sundae dishes and cool. If you want to prevent a skin from forming, place
sheets of wax paper directly on the surface of the pudding. Serve chilled.
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Double Chocolate Pudding
3/4 cup granulated sugar
1/3 cup unsweetened cocoa,
preferably European-style
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups light cream
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.
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.
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