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Chocolate Pudding

Here's a super easy, but still wholesome, fool-proof recipe for chocolate pudding using ingredients I bet you already have in your cupboard. This can be made in 10 minutes. I highly suggest you whip up a batch in the morning so that dessert for the night is done.

1/2 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
4 T. cocoa powder
2-3/4 c. whole milk
2 T. sweet butter
1 tsp. vanilla

Measure your milk and set aside. Have the butter and vanilla on standby, too.

Measure and sift together the dry ingredients to eliminate any lumps. Transfer this dry mix to a heavy-bottomed saucepan.

Turn heat to medium. Add about 1/2 c. of the milk and whisk to achieve a thick, lump-free chocolate sauce and then add the rest of the milk to thin it out. This is my way of ensuring the mixture is free of lumps.

Stir constantly until this chocolate milk thickens to pudding and comes to a boil and is thick enough to coat the back of a spoon. Remove from heat and stir in the butter and vanilla.

Pour pudding into 4 glass cups. Cover with plastic wrap and refrigerate several hours until thoroughly chilled. Can also be served warm.



Comments: Send us comments about this recipe steve@pulpkitchen.com