Sep 13, 2009The "Secret Ingredient" in My Chocolate Pudding
After discovering smitten kitchen, I went through the archives of recipes to find one that I really wanted to try, and that didn't require me to buy/use too many tools or ingredients. I decided to make the best chocolate pudding which seemed really easy and I only needed to buy the chocolate and whole milk.
The recipe says to heat the mixture over a double boiler for 15 to 20 minutes. Now, I don't know about you, but what I call a double boiler is a heat-proof bowl on top of a pot with some water in it. That's pretty much what I've seen every Food Network person using as a "double boiler". I swear as heck aren't going to go out and spend $40+ on a pot-inside-a-pot.
After I stirred/whisked the mixture of cornstarch, sugar, salt, and milk for 17 minutes, I thought I'd let it go to the 20 minutes mark. At 20 minutes, it was still watery. I was thinking, "great, now I'm going to have chocolate soup instead of pudding."
I then changed the pot of water I was using to something bigger so the bowl would sit lower to the water (therefore receiving more heat). After another 10 minutes of stirring and still the same watery mixture sitting in front of me, I decided (after my mother kept telling me to do this) that I should just put the mixture straight into the pot and stir that.
Five minutes later and the mixture was thickening like it should have been 15 minutes ago. Another 15 minutes of stirring and it was finally time to take it off the heat, add the vanilla, and pop it into the fridge. As I was going to put the vanilla away, I hit the pepper grinder into the bowl of chocolaty goodness. I had to pull the stupid thing out of the 100+ degree bowl of chocolate and then rinse it off. I then had to take the pepper out of the bowl before it sunk.
This chocolate pudding recipe took me 50 minutes to finish, not including the time it took to add and remove my "secret ingredient". It was supposed to take me 20 minutes tops. However, the little bit of pudding I tasted, tasted REALLY good. I might have to try this once more (seeing as how I still have 6oz of chocolate left) if this batch comes out tasting the same, if not better, than what I tasted.
Poor Vasili... sounds just like something I'd do. Maybe the pepper really would add some kind of special taste?
If you decide to make more, you know who to ask to be your sous chef (and by sous chef, I mean the annoying person that watches you make everything and then proceeds to nom it like they're emaciated).
Hannah Sep. 13th, 2009
I hate chocolate, however, I love chocolate pudding. I guess I like anything in pudding form.
Anthony Sep. 14th, 2009
Depending on the type of pepper it was, it could taste really nice. I know that in some recipes for hot chocolate you are supposed to add some cayenne pepper.
Emsz Sep. 14th, 2009
Wow, I've always never appreciated chocolate pudding. lol. I can't cook or bake for beans.
Julia Sep. 14th, 2009
Lol, I have accidentally knocked pepper into a few dishes of mine.. that really didn't need it.
It's frustrating having to dig it all out! But I'm glad the pudding turned out okay. It looks yummy!
Latrina Sep. 16th, 2009