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If you love “Milky” puddings, you’ll adore the homemade version of this delicacy. You won’t believe how easy it is to prepare this thick chocolaty pudding with a coating of whipped cream.
For a parve version, see Can’t Believe It’s Parve Chocolate Pudding.
2 cups milk
1/3 cup sugar
pinch of salt
.9 ounce (25 grams) butter
3 tablespoons plus 1 teaspoon Gefen Cornstarch
3 tablespoons water
3 and 1/2 ounces (100 grams) Elite 70% Dark Chocolate (or milk or white chocolate), broken into squares
8 and 1/2 ounces (250 milliliters) whipping cream
2 tablespoons powdered sugar
grated chocolate, for decoration
Place milk, sugar, salt and butter in a medium saucepan and bring to a boil.
In a separate small bowl, mix together cornstarch and water until smooth.
When the milk mixture boils, add the cornstarch slurry while mixing constantly with a whisk.
Lower the flame level to medium and continue to beat the mixture until you get a thick pudding.
Pour the pudding into individual cups and fill two-thirds.
Chill the cups of pudding in the refrigerator until they are completely cold.
Add the chocolate and continue to stir until it is melted and fully incorporated.
In a mixer bowl, whip cream and powdered sugar until you get a very firm whipped cream.
Transfer the cream to a piping bag with a serrated tip and pipe cream on top of the pudding.
Decorate with grated chocolate and serve.
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Add chocolate When do you add the chocolate?
I am guessing, but you should probably add the chocolate to the milk and sugar mixture and let it melt before you add the cornstarch slurry.
two tone pudding I’m wondering if the pudding would come out ok if I added chocolate after cooking. In this way, I can divide pudding in half; dark chocolate for bottom, white on the top.
Hmm. I wonder if the consistency is affected before you add the chocolate . Maybe make it once the regular way so you are familiar at each stage.
The directions neglect to mention the chocolate. Where does it go in the mixture?