With that said, today's chocolate pudding is BY FAR THE BEST ONE YET. It has a silky smooth mouth feel (important in pudding), a wonderfully deep milk chocolate flavor and it has a wonderful consistency.........it is REALLY good.
Homemade Chocolate Pudding3 (slightly heaping) tablespoons bakers cocoa powder
1/2 cup heavy cream
2 1/4 cups whole milk
1/2 cup brown sugar
3 egg YOLKS
2 level tablespoons corn starch
2/3 cup milk chocolate chips
5 tablespoons butter (cut into pieces)
1 1/2 teaspoons vanilla
Whisk the cocoa, brown sugar and corn starch together and set aside.
Whisk the cream, milk and yolks together in a saucepan that has a nice heavy bottom (it prevents scorching). Add the dry mixture to the wet mixture and whisk until smooth. Make sure you scrape the corners of the pan because the corn starch likes to "hide" there.
Cook on medium heat (stirring) until it gets thick and starts to bubble all over the entire surface of the pudding. TURN THE HEAT DOWN to a level where it still bubbles (but isn't going crazy) and cook/stir for another 30 seconds.
Remove from heat and add the butter, milk chocolate chips and vanilla; whisk until melted and smooth. Now, if you REALLY want that super smooth and silky mouth feel, pour the cooked pudding through a mesh strainer, it really makes a difference but isn't absolutely necessary.
Pour into dessert dishes and lay a piece of waxed paper or plastic wrap right on the surface of the hot pudding (this will stop any "pudding skin" from forming). Chill for at least 4 hours.
NOTE: Make sure you use unsweetened baking cocoa.