Chocolate Pudding Recipe
Homemade Chocolate PuddingChocolate Pudding with RaspberriesThe best chocolate pudding recipe. Try making your own Homemade Chocolate Pudding, easier than you think! What you will need: Preparation:
Stir together sugar, cocoa powder and cornstarch in a medium saucepan until thoroughly mixed. Be sure to take out all of the lumps, even tiny ones. Using the back of a spoon pressed against the saucepan works well to get the last few out. If you don't do this important step, the pudding will be lumpy. Slowly whisk in milk, a tablespoon or two at at time. If milk is added all at once, the dry ingredients will hold together and become unusable. Cook until thick over medium heat, stirring often. Stir more often as it heats up. Stir in vanilla. Pour into two small dishes and refrigerate at least 15 minutes to thicken. How to Make White Chocolate Curls: Warm your block of white chocolate by placing it on a piece of waxed paper, then microwave on MEDIUM (50percent) power for 10 second intervals, until the chocolate starts to soften slightly. The chocolate should softenslightly, not melt. Line a baking sheet with waxed paper. Grip the chocolate chunk with a folded paper towel so that your handdoes not melt the chocolate. Using a sharp vegetable peeler, scrape one of the edges of the chocolate chunkin a downward motion, forming loose shavings. Continue making curls until you have enough to garnish your dessert. Chocolate curls may be refrigerated in an airtight container for up to 1 month. They may also be frozen in an airtight container for up to 6 months. Would you like to see all of our romantic recipes? Just click here!
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