This blog isn't always going to be about cupcakes. Sometimes it will be about puddings, flans, layer cakes, sweet breads etc etc etc..I love to cook for my family and for my friends and therefore I will be sharing that with you the outside world. Are you listening? So, my baby daughter loves chocolate pudding and I wanted to make her homemade chocolate pudding. There are so many recipes out there for home made chocolate pudding some of them with liquor, some with exotic spices, and they all look so delicious. Alas, my daughter is three years old and can be quite picky so I had to go with something more mild tasting. I decided to go with Marth Stewart's Dark Chocolate pudding. Below is the recipe as I followed it and taken from her book Martha Stewart's Dinner at Home. A great cookbook btw!
Dark Chocolate Pudding
1/4 cup packed light-brown sugar
2 tbsps cornstarch
2 tbsps unsweetened Dutch-process cocoa powder
1/4 tsp salt
1 cup milk
1 cup heavy cream
2 large eggs
4 ounces bittersweet chocolate, coarsely chopped (abt 1 cup)
1/2 tsp pure vanilla extract
1/2 cup heavy cream
1/4 tsp grd cinnamon
2 tbsps confectioner's sugar
Pinch of salt
Prepare an ice-water bath. Whisk together brown sugar, cornstarch, cocoa powder, and salt in a 4 quart saucepan to combine. Add milk, cream , and yolks; whisk over medium-high heat until mixture comes to a boil and thickens, 3 to 4 mins. Remove from heat. Whisk in the chocolate and vanilla, whisking until chocolate has melted and mixtures is smooth. Strain through a fine sieve into a heatproof bowl. Set bowl in the ice bath, and stir gently until cool.
Divide evenly among four 6 oz ramekins or custard cups or even ice cream glasses. Cover with waxed paper or plastic wrap, presssing it diretly on the surface of each pudding to prevent a skin from forming (I hate skin). Refrigerate at least 30 mins. or up to 2 days..but you won't wait that long.
Prep Whipped Topping