Silky Chocolate Pudding

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It's common to see recipes for rich chocolate pudding with cream and eggs and maybe baked like a custard. But I was looking for pudding - like jello chocolate pudding - and found it on a blog. It gets better with time - you really need to let it cool! It would be fun to try different combinations of chocolate to see what a person likes. I used plain old Bakers semi-sweet chocolate.

Silky Chocolate Pudding
Serves 4 to 6
from John Scharffenberger's The Essence of Chocolate via a couple of cooking blogs that you have to read 5 paragraphs about their daily foibles before getting to the recipe

1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped
1 teaspoon pure vanilla extract

1. Combine the cornstarch, sugar and salt in the top of a double boiler. 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 15 to 20 minutes, 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 smoooth and thickened. Remove from the heat and stir in the vanilla.

2. Strain through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.

3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.

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