Valentine’s Day next week, and a few days ago we toasted our Mixed Greens’ two-year anniversary (thankyou dear readers). In celebration – okay, Super Bowl too – chocolate pudding. Like retro sleek-winged sofas and my mom’s Russell Wright dishes of the fifties, chocolate pudding deserves a comeback and some respect. Plus, it was among our first posts so there’s the sentimental factor.
I know. Pudding? Trust me, this isn’t the grade school cafeteria version, but something out of creamy chocolate heaven for all of your sweethearts on Valentine’s Day. Not bad Bowl fare either. Chocolate pudding, a spoon, a Lazyboy, a remote and football. A chocolaty smooch. What more is there?
Poppy, my friend, I send one to you, a smooch. It’s been, still is a great ride!
We have a number of fabulous chocolatiers in the area, but Theo takes the cake, or the pudding, when it comes to an ethical, sustainable product. Use locally produced chocolate if you can, especially Theo. “The only organic, fair trade, bean-to-bar chocolate factory in the United States.” I called their headquarters in Seattle, a real person answered the phone (I’m smitten with just that) and took time to answer my question and explain. I wondered what was recommended for cooking and she suggested their Ghana and Jayne Goodall bars. I found them on sale at PCC and went with that.
Chocolate Pudding (6 – 8 servings)
Gather ingredients and this takes about 20 minutes, start to finish.
Ingredients: 1 C sugar/ 1/4 C cornstarch/ Pinch of salt/ 8 ounces of bittersweet or dark chocolate, chopped/ 2 2/3 cups whole milk/ 2 egg yolks/ 2 T butter/ 1/2 t vanilla. (Use pure chocolate, a good bar or cooking chocolate.)
Mix the sugar, cornstarch, chocolate and salt in a heavy saucepan. Whisk milk and egg yolks together in a separate bowl and then pour into the sugar mixture. Whisking continually, bring it all to a boil over medium heat and continue cooking for one more minute. Chocolate melts, mixture thickens and becomes the familiar dessert we know and can love again. Pudding!
Remove from the heat and stir in the butter and vanilla. Cool for just a few minutes and then pour into 6 or 8 bowls, depending on serving size. Cover with plastic wrap or waxed paper and chill. Top with a dollop of sweetened whipped cream and a little grated chocolate before serving.
Cut this recipe in half and it makes enough for about 4 servings.
Valentine’s, Super Bowl, Anniversaries . . . celebrate it all.
Welcome to Mixed Greens, February 11, 2008