I’m a true chocolate fiend, and the idea of a chocolate pudding made out of black chocolate was instantly appealing to me. (You can find black chocolate at King Arthur Flour’s website.) While I still prefer chocolate mousse to chocolate pudding any day, this was such a fun and gloriously chocolatey dessert to serve my friends and family. Be sure to have some homemade whipped cream on hand. It balances out the rich chocolate flavors!
In other news, Tesco Foods emailed me and asked if I would be willing to host a Crockpot giveaway on my blog. Of course I would! I love my crockpot and I know that many, many families rely on the ease of tossing ingredients in a slow cooker first thing in the morning so that dinner is ready when they return home from work. Many of us are hunkering down for winter or gearing up for a Christmas buying frenzy, so whether you want this Crockpot for yourself or to give as a gift to someone else, here are ways you can enter to win it! Each comment gives you one entry, so you can get a total of 4 entries!
- Leave a comment below letting me know your favorite Crockpot comfort food.
- Leave a separate comment below if you follow me on Facebook. If not, you can do so here!
- Leave a separate comment below if you follow this blog on Twitter (@divinedishes) and also tell me your twitter handle.
- Leave a separate comment below if you subscribe to the RSS feed from this blog (if you don’t already, you can easily do so now by clicking on the icon in the upper right hand corner of this page!).
This contest will close at 11:59 p.m. on Saturday, December 3, 2011. One winner will be chosen at random using Random.org.
And now…. back to our chocolate pudding.
From Joy the Baker
- Place 2 cups of milk in a medium saucepan with sugar and cocoa powder. Heat over medium heat until steaming and warm. You don’t necessarily have to bring the mixture to a boil. Just heat it up and whisk it together.
- In a medium bowl, whisk together remaining 1/2 cup milk, cornstarch, salt, egg yolks, and vanilla extract. Drizzle about half of the steaming hot chocolate milk into the egg mixture, whisking constantly. This will temper the eggs, making them a bit warm before they’re cooked over a flame. Return all of the chocolate, milk, egg mixture back to the saucepan. Heat over medium heat, whisking nearly constantly. Make sure to get into the corners of the pan where the pudding might stick and overcook.
- When pudding starts to boil, continue to whisk and boil for about 2 to 3 minutes. Pudding will thicken. Remove from heat and spoon into 4 ramekins or jars. Cover with plastic wrap (on the surface of the pudding if you want to avoid pudding skin). Refrigerate for 4 hours or overnight.
- For the whipped cream, whip together heavy cream, sugar, vanilla bean, and a pinch of salt. Dollop over cold pudding and serve.