As you may have figured out, I'm a big proponent of baking (and cooking) from scratch. I want to know exactly what ingredients are in the food I'm feeding my family. For this pudding, there are six...yes, 6 ingredients, however, here's what's in a box of Jell-O Chocolate Pudding:
Sugar, Modified Food Starch, Cocoa Processed with Alkali,
Disodium Phosphate (for thickening), Contains Less Than 2% of
Natural and Artificial Flavor, Salt, Tetrasodium Pyrophosphate
(for thickening), Mono and Diglycerides (prevent foaming), Red 40, Yellow 5, Blue 1,
Artificial Color, BHA (Preservative)
Are you as mortified as I am? It isn't "rocket science" to make pudding and know you're not filling your family with ingredients you can hardly pronounce.
Old Fashion Chocolate Pudding
3/4 cup confectioners' sugar (icing sugar)
3 T cornstarch (cornflour)
3 cups milk (whole or 2%)
1/8 tsp. salt
6 oz. Bittersweet chocolate--I used Ghiardelli 60% Cacao 4 oz. bars (1 1/2 bars)
1 tsp. vanilla
Heavy Cream for topping!
In a medium sauce pan, whisk together the confectioners' sugar, cornstarch, and salt. Place on medium heat and slowly add the milk, whisking well to prevent lumps.
Lower the heat slightly so the mixture does not boil, but keep stirring. When the mixture is hot, add the chocolate and change to a rubber spatula. Heat on low/medium until thicken, about 10-15 minutes. Remove and add the vanilla. Stir to combine. The pudding will thicken further as it cools.
Ladle into small bowls (about 1/2 to 2/3 cup per person) and allow to cool at room temperature about 10 minutes. To prevent a "skim" from forming, cut plastic wrap to cover the pudding, pressing the wrap directly onto the pudding surface. Refrigerate 2-4 hours before serving.
I love a dollop of whipped cream on my pudding. Whisk (or beat with a hand mixer) 1 cup heavy cream with 2 T confectioners' sugar and 1/2 tsp. vanilla extract.
Now, doesn't that make you feel better that you know exactly what went into this dessert? Enjoy!