Mom's chocolate pudding
Votes: 2
Time: 4 hours 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 412, total fat 26 G., saturated fats 16 G., proteins 6 G., carbohydrates 45 G., fiber 3 G., cholesterol 65 mg, sodium 455 mg, sugar 38 G.
Calories 412, total fat 26 G., saturated fats 16 G., proteins 6 G., carbohydrates 45 G., fiber 3 G., cholesterol 65 mg, sodium 455 mg, sugar 38 G.
"My mother moved to the United States from Colombia when she was 16," says recipe author Claudia Sidoti. "She got married at 17, had her first child at 18, and quickly had to learn to cook. American processed foods were new to her, so we'd sometimes be treated to store-bought pudding. My brother loved chocolate pudding so much that, once my mother gained confidence in the kitchen, she decided to try making it from scratch. Chocolate pudding was one of our favorite childhood treats, and it still reminds me of my mother and my childhood in the 1960s and '70s."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups whole milk
- 0.5 cup granulated sugar
- 1/3 cup cocoa powder
- 2 tablespoons cornstarch
- 110 g semi-sweet chocolate, chopped, plus extra for garnish
- 2 tsp vanilla extract
- 2 tablespoons unsalted butter
- 1 cup whipping cream
- 1/4 cup powdered sugar
We recommend
Recipes with similar ingredients: milk, semi-sweet chocolate, cocoa, chocolate pudding, starch
Cooking the dish according to the recipe:
- Combine the milk, granulated sugar, cocoa, and cornstarch in a non-reactive saucepan over medium-high heat until the cocoa is completely dissolved and the mixture begins to simmer, about 8 minutes. Reduce the heat to medium and continue to cook, stirring, until the mixture thickens to the consistency of a light sauce, another 6 to 7 minutes.
- Add the chopped chocolate, vanilla extract, and a pinch of salt and continue cooking, stirring, until the chocolate has melted and the pudding is thick and creamy, about 2 more minutes. Remove the pudding from the heat, add the butter, and stir until the butter has melted.
- Divide the chocolate pudding evenly among six ramekins or glasses, each holding 180-240 ml. Cover with plastic wrap and refrigerate for 4 hours or overnight until completely cool and set.
- To serve, pour the cream into a chilled medium bowl and add the powdered sugar. Whip the cream with a whisk or mixer until soft peaks form, about 2-3 minutes. Top each serving of pudding with a dollop of whipped cream and sprinkle with grated chocolate, if using.
Categories:
Similar recipes
