Am I the only one who’s noticed that we now have a “national day of …” for just about everything?

Don’t get me wrong. Life is chock full of things to celebrate. Not only Easter and Christmas, or anniversaries and birthdays, but incredible human achievements. Landing on the moon? Yes! Let’s celebrate that. Discovering penicillin deserves a shout-out (and it just happens to coincide with Valentine’s Day, so that’s convenient!) … the end of both World Wars … I’d even say amazing works of art and literature, and the people who created them, are worthy of recognition.

But National Drinking Straw Day? National Sneak Some Zucchini into Your Neighbor’s Porch Day—and no, I did not make that up—or National Rubber Eraser Day?

With all due respect to the individuals who tirelessly lobbied for recognition of those “holidays” …  NO. Just no. I choose to commemorate only those things that are truly deserving. So it goes without saying that I’m thrilled to be writing today in celebration of something with suitable gravitas.

CHOCOLATE PUDDING.

Not the pre-packaged goop in the plastic cups you buy in the grocery store — and while we’re at it, can someone PLEASE explain how on Earth it is possible to make pudding that doesn’t require refrigeration?!? Not even the venerable boxed mix, instant or otherwise, that we all remember from childhood.

This is the good stuff, rich and complex and incredibly chocolatey. The kind of pudding your grandma made for you (if you had a really awesome grandma). Forget about mystery ingredients, preservatives, or anything you can’t pronounce. And the best part is, it’s easy. Seriously. You can make a family-sized batch in the microwave, in about 15 minutes, with ingredients you probably have in your pantry and fridge.

Here’s what you’ll need:

4 c. whole milk, divided
1/2 c. brown sugar
1/3 c. cocoa powder
½ tsp. kosher salt
1 tsp. espresso powder (optional) — you can substitute instant coffee
1/4 c. corn starch
3-4 oz. dark chocolate, finely chopped (the higher the cocoa content, the less you need to use)
2 Tbsp. butter
2 tsp. vanilla extract

To prepare in the microwave:
Combine brown sugar, cocoa, kosher salt, and espresso powder (if you’re using it) in a large, microwave-safe glass bowl. Stir to combine until the mixture reaches a uniform texture and color.

You may want to omit the espresso powder if you’re serving this late in the day, especially to young ones. For coffee lovers, you can also increase it to 1½ – 2 tsp. My teenage son is actually crazy about the stronger coffee flavor; his favorite is when I use 2 tsp. in the recipe.

Add 1 c. of milk to the dry ingredients, and whisk until combined. You’ll want to be sure there aren’t bubbles of cocoa powder floating in the mixture. Once you’ve incorporated all the dry ingredients, then add another 2 ½ c. milk and stir until well-combined. Reserve ½ c. of milk and set it aside.

Place the large bowl in the microwave and cook on High power for 3 minutes. During this time, measure the corn starch and add it to the remaining ½ c. of milk, and stir until you no longer see lumps. Set aside.

Remove the glass bowl from the microwave. Whisk the milk/cocoa mixture vigorously, then return the bowl to the microwave for another 3 minutes. During this time, finely chop the dark chocolate. You can use semi-sweet chocolate chips in a pinch, but it’s worth using good quality chocolate if you have it — and “quality” doesn’t necessarily mean “expensive.” Aldi stores carry excellent dark chocolate, and there’s a 90% cocoa Swiss chocolate Walmart store brand for less than $2 per bar.

Remove the bowl from the microwave. At this point, the milk mixture will be a light brown color with a layer of tiny bubbles on top … it reminds me of a latte. Whisk again, and return for another 3 minutes at High power. Continue doing this — cooking for 3 minutes, removing to whisk the mixture, then heating again — while watching it closely. The liquid will become darker in color, and eventually begin to bubble and start to rise in the bowl (see photo below). When this happens, remove it from the microwave.

Add the chopped dark chocolate to the bubbling milk. It will begin to melt immediately; whisk to distribute it through the liquid. If you notice a good-sized chunk or two that missed being cut up, you should probably separate those out and eat them. I call this “the Mommy Tax.”

Once the dark chocolate is fully incorporated into the liquid, return the bowl to the microwave for just long enough that the liquid begins to bubble again. (This usually takes no more than 30 seconds, give or take a few.)

Remove the bowl from the microwave and slowly add in the corn starch mixture, whisking constantly as you pour. You’ll be able to feel the pudding begin to thicken within just a few seconds. Once you’ve fully mixed in the corn starch, add the butter and vanilla extract, and whisk until they are fully combined. You’ll end up with a gorgeous, glossy bowl of dark chocolate goodness.

At this point, the pudding can go into the refrigerator to cool. A layer of thickened “skin” will form on top if it is exposed to air while cooling. This, clearly, is a travesty (or, as my youngest says, a “trajesty” … both travesty and tragedy, for when things are really dire) and can be prevented by placing plastic wrap on the surface. Or you can follow my preferred method: forget the plastic wrap and Mommy Tax that top layer once the pudding cools. Your choice.

For serving, you can gild the lily with whipped cream, berries, chocolate shavings, or any other toppings that strike your fancy, but there’s no need. This pudding is luscious and wonderful all on its own — and you’ll find the adults love it just as much as the kids.

Stove top preparation:
Combine brown sugar, cocoa, kosher salt, and espresso powder (if you are using it) in a saucepan, and stir to combine until the mixture reaches a uniform texture and color. Whisk in 1 c. of milk until well-combined, then add another 2 ½ c. milk. Reserve ½ c. of milk and set it aside.

Place the saucepan on medium heat, stirring frequently to prevent scorching.

Measure the corn starch and add it to the remaining ½ c. of milk, and stir until you no longer see lumps. Finely chop the dark chocolate.

Continue heating the milk mixture until it begins to bubble at the edges. Slowly add in the corn starch mixture, whisking constantly, then keep the pan on the heat until the mixture begins bubbling again. Remove the pan from the burner. Add the chopped dark chocolate and whisk to distribute. Finally, add the butter and vanilla extract, and whisk until they are fully combined. Because a saucepan will retain heat, you may want to portion out the pudding into small bowls before refrigerating.

 

Download the printable recipe:
Simply Scrumptious Chocolate Pudding

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