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
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Ingredients
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1/2 cup
cornstarch
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1 cup
granulated sugar
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1/4 teaspoon
salt
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6 cups
whole milk
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12 ounces
semisweet chocolate chips
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2 teaspoons
vanilla extract
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6
chocolate mint cookies, crushed or chopped in a food processor
Directions
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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.
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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.
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Pour pudding into a serving bowl or ladle into individual serving dishes.
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Place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes.
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Before serving, garnish with the crushed cookies- for taste and texture!
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