Thursday, November 15, 2012

Microwave Chocolate Pudding

Microwave Chocolate Pudding, garnished with a few extra chocolate chips. No such thing as too much chocolate.
With this recipe for a quick microwave chocolate pudding you can banish that box of instant pudding forever. This pudding is great hot, warm, or cold. It is deeply chocolate-y if you use high quality chocolate chips. Not chocolate flavored chips. Not chocolate with vegetable oil. Real chocolate.

Though we haven't tried it yet, we believe that this recipe would work just as well with other chips such as white chocolate, butterscotch, or milk chocolate.

Microwave Chocolate Pudding
(serves 1, costs 60¢)

1 ½ teaspoon cornstarch
½ cup milk
Scant ¼ cup chocolate chips
Pinch of salt

Place cornstarch in a 12 ounce mug or 2 cup glass measure.  Gradually, but briskly stir in milk with a whisk so there are no lumps.  Add chocolate chips and salt.  Microwave on high 1 minute or until hot but not boiling; stir briskly with rubber spatula, scraping down sides.  Mixture will look grainy.  Cook 30-45 seconds more until mixture just begins to boil.  Watch closely to avoid boil-over.

Need enough pudding to share with your friends? Here's the recipe for 4 servings:

2 Tablespoons cornstarch
1 ⅔ cup milk
1 cup chocolate chips
⅛ teaspoon salt

Put  cornstarch in a 4-cup glass measure or deep 1-quart bowl.  Whisk in milk until smooth.  Add chocolate chips and salt.  Microwave on high 2 minutes and stir.  Then cook 2 minutes more until thickened around edges, but still liquid in center.  Stir with spatula, scraping down sides of bowl.  Cook 30 seconds-2 minutes until thickens to creamy, spoonable consistency.  Immediately place waxed paper or plastic wrap on surface of pudding to prevent skin.

When we made this recipe during the class in a small microwave, it took 2 minutes to thicken the pudding, for 6 minutes of total cooking. At home, in a high-powered microwave, it took a total of 5 minutes.

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