The Chocolate Pudding I Wish My Mother Had Made for Me
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Author Notes: Last summer when I was making ice cream nearly every week, I discovered that the base of the chocolate ice cream that my family and friends love is a wonderfully smooth and rich chocolate pudding. I grew up on boxed cooked pudding (Royal, I think--terrible-- but not as bad as instant), so this was a revelation. The liqueur (in this case Frangelico, or hazelnut liqueur), adds a wonderful nutty flavor, but you can leave it out or substitute with the liquor of your choice. This is not exactly nursery food--it's a little rich and sophisticated for that--but it is very chocolatey and comforting, if chocolate is your thing. I like the pudding with a few flakes of fleur de sel sprinkled on top. (The one in the (really bad) photo is topped with a little whipped cream, a blackberry and a candied pecan.) - drbabs
Serves 4 (assuming you're sharing nicely)
- 3 cups half and half, divided
- 3/4 cups Dutch Process Cocoa Powder
- 1 cup sugar
- 1/2 teaspoon powdered espresso
- 1 pinch kosher salt
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 6 ounces very good semi-sweet or bittersweet chocolate, chopped
- 2 tablespoons Frangelico or liqueur of your choice
- In a large saucepan heat 2 cups of Half and Half, cocoa, sugar, salt, and espresso, stirring so that all ingredients are completely blended.
- Whisk cornstarch into remaining Half and Half until smooth and thoroughly incorporated. Stir this into chocolate mixture. Cook on medium-medium high heat, stirring constantly until the pudding begins to boil and becomes noticeably thicker.
- Remove from heat and stir in vanilla extract, chopped chocolate and liqueur, stirring until chocolate is completely melted and mixture is very smooth. Divide into individual ramekins and place plastic wrap or a parchment circle over the top, laying it flat against the surface of the pudding so that a skin doesn't form. Refrigerate till cold (if you can wait that long).
- This recipe was entered in the contest for Your Best Pudding
Tags: chocolate, comfort food, Easy, rich
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about 2 years ago testkitchenette
Bravo on a lovely photo!
about 2 years ago testkitchenette
I am just getting ready to make this myself to surprise my husband as we have run out of chocolate ice cream.
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Oh--wow, I'm so honored. (That photo is from the summer. It's blurry but I didn't have another one.)
about 2 years ago testkitchenette
It is chilling in the fridge, I licked the bowl...VERY tasty!
about 2 years ago RisaCooks
My mom also used Royal. At that age I just loved it. Now I must make from scratch pudding. This sounds so good. I think the addition of Fleur de Sel on top would be outstanding. It would bring out the chocolate flavor even more.
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, Risa. I loved Royal pudding as a child, too, and thought it was so much better than the instant pudding that you mix with cold milk that my friends' mothers would make. Of course now I won't go near either of them.
about 2 years ago Lizthechef
This looks delicious with your combo of great flavors - which do you prefer, the semi-sweet or bitter-sweet? Thumbs up!
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, Liz. I like bittersweet because I don't like things too sweet and the liqueur does add some sweetness. But I've made it with semi-sweet and it's also delicious.
about 2 years ago Pittsburgher
I've never been a pudding-maker until Saturday, when I made the fabulous recipe for choc pudding in march Bon appetit. Would love to claim it as my own but couldn't begin to improve on something so worth the calories -- except perhaps the sprinkle of fleur de sel. Thankful for leftovers...
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I just looked that one up and it sounds divine. I love orange and chocolate together, too.
about 2 years ago Let Them Eat Cake
I love your recipe!!! Oh my goodness!! My Grandmother used to make 8 Chocolate Cream pies and 8 Coconut Cream pies from scratch every Xmas Eve morning, I do not even remember her measuring!!! I have her heavy aluminum pan that she used every year and her handprint is molded into the black wooden handle....sigh,gives me goose bumps just thinking about it!!!
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
That sounds amazing.
about 2 years ago Midge
Funny, my mom has always been a great baker but used those horrible mixes too. Your version sounds killer drbabs.
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
My mother also bakes from mixes. I really never knew there was any other way until I was out on my own.
about 2 years ago testkitchenette
I hope I did not offend you with my harsh pudding skin comment! No offense was meant! This hot chocolate would be divine on this snowy day we are having on Long Island!
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Not at all!! Everyone likes different things! And even though I like the skin, when I make this for a dinner party, I always cover the surface because it's so much richer and creamier without the skin.
Be careful in the snow. They're saying 2-4 inches but I think we already have almost 4. Ugh.
about 2 years ago testkitchenette
Whoops, I must have hot chocolate on the brain while writing about your chocolate pudding! We have about 5 inches here on the South Shore of Long Island. I think today will involve some pudding making!
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yum!!!!
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
:) Thanks!
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Wow, this sounds positively obsession-worthy!
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
It's pretty simple, but really good if you're a chocoholic like me!
about 2 years ago testkitchenette
This sounds great, I also grew up puddingless. It was just a dessert that my mother did not make. I also like that you have the direction of putting plastic wrap to prevent a skin from forming. I remain in the camp that detests the skin and was always horrified if having pudding at a friend's house where pudding skin was the norm. Thanks for another great recipe!
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I actually like the skin, but I know that most people don't.
about 2 years ago Sadassa_Ulna
Yum, this sounds heavenly...
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thank you!
about 2 years ago Sagegreen
I sure do like your version. How lucky your daughter is!
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
You're very sweet.
about 2 years ago dymnyno
I think my mother made the same pudding as your mother...unfortunately! Your pudding is to dream about!!
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
It's funny how what we grew up with colors our thinking. I always thought I hated rice because my mother only made Minute Rice and I hated that. Because I hated it, I never ate it in a restaurant or anywhere else. Imagine my surprise... It's the same with pudding. I really never knew what pudding could taste like until I started making it myself.