chocolate pudding

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Chocolate Pudding from Jenni:

(Via Mel's Kitchen Cafe)

1/4 cup packed light brown sugar

3 T unsweetened cocoa powder

3 T cornstarch

1/4 teaspoon salt

2 3/4 cups whole milk

1/4 cup heavy cream

1 cup milk chocolate chips (or 6 ounces bar milk chocolate, chopped)

1/2 tsp vanilla extract

In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt whisking lightly. Whisk in the milk and cream to the sugar mixture until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is simmering, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.

Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form. Refrigerate until completely cool, at least 4 hours but up to 3 days, if it is stored in an air tight container. Serve with a dollop of whipped cream.

*** If you are in a hurry, Trader Joes has a CLOSE second to homemade. Prepackaged and ready to go in the refrigerator case.

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