Author Notes: I first made this for Superbowl 2011- an unlikely choice of occasion but now a tradition for big games to come. The topping of crushed chocolate mint cookies adds not only some delicious flavors, but a crunch that plays perfectly against the smoothness of the pudding.
Inspired by Smitten Kitchen's Best-Ever Chocolate Pudding- originally from John Scharffenberger.
Recipe posted here: http://totalnoms.com/2011/02/superbowl-chocolate-pudding/ —totalnoms
cup granulated sugar
cups whole milk
ounces semisweet chocolate chips
teaspoons vanilla extract
chocolate mint cookies, crushed or chopped in a food processor
- Combine the cornstarch, sugar and salt in the top of a double boiler (If you don’t have one, just use an oven-proof bowl or pot, which you’ll place on top of another pot half-filled with boiling water). Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form.
- After 45 minutes to an hour, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
- Pour pudding into a serving bowl or ladle into individual serving dishes.
- Place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes.
- Before serving, garnish with the crushed cookies- for taste and texture!
- This recipe was entered in the contest for Your Best Pudding