If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 1/2 cup cornstarch
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 6 cups whole milk
- 12 ounces semisweet chocolate chips
- 2 teaspoons vanilla extract
- 6 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