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Author Notes: Buttermilk adds a whole new depth and richness to this easy chocolate pudding recipe. Enjoy it on its own or pour it into a graham cracker crust and make a pie. (Adapted from Smitten Kitchen) —Samantha Ardry
Makes about 3 cups
cups whole milk
ounces dark chocolate, chopped
teaspoon vanilla extract
- In a medium saucepan, whisk together the cornstarch, sugar and salt while slowly adding the buttermilk and milk in a steady stream. Whisk slowly at first and then quicker to ensure no lumps form.
- Whisk vigorously over medium low heat for about 5 minutes until the cornstarch has cooked properly and thickened. You may notice the buttermilk begin to curdle a bit at first - fear not! Keep whisking away and soon you will have a smooth, thick consistency.
- Add the chocolate and whisk until it is incorporated. Remove from the heat and stir in the vanilla extract.
- Evenly distribute the pudding among whatever cups you'd like and either place plastic wrap on top to prevent a skin from forming or refrigerate the pudding for about 5-10 minutes and then grate dark chocolate right on top of each pudding (this way the chocolate doesn't melt). Refrigerate for at least 3 or 4 hours. Top with whipped cream before serving.
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