Chocolate. The one word brings comfort to many. One of it’s best forms is in pudding. There is a lot chocolate pudding out there, but much of it lacks in one important area – chocolate. For a true, rich, deep chocolate flavor you don’t need a box or a 4 pack. Making chocolate pudding from scratch is not that hard to and will result in a chocolate lover’s dream. Whenever I want to make pudding I turn to the one who inspired me to cook more from scratch – Alton Brown. Below you will find my notes from his chocolate pudding recipe. For the full recipe, visit Food Network’s website.
1. You begin with a dry mix, much like you would buy in a box in the store, but a thousand times better. Choosing what cocoa to use will have a huge impact on the final flavor. Alton calls for dutch processed cocoa that will produce the richest chocolate pudding. If you find that it’s too rich for your taste, you can always use natural cocoa powder. I have had to use it before and it was still good, just not as rich as with the dutch processed.
2. The dry mix should be enough to make 2 batches. So the second time you make the pudding, you will already have one step complete.
3. When cooking the pudding, it’s very important to continue to whisk. You don’t want anything to stick to the bottom of the pan. Speaking of the pan, make sure you use a large enough pan, bigger than you think you need. The last thing you want is your pudding to bubble over and create a huge mess.
5. Alton says to use a sieve, after cooking your pudding. I found this to be very important. When with the best whisking, I find some clumps still in the pudding and that’s not Good Eats.
6. If you do everything right you will end up with a pretty thick pudding.
The best thing about this pudding is that it is rich, so a little will go a long way. Enjoy it with some whipped cream (homemade would be best) along with a little sprinkling on cocoa powder on top of the cream.
Recipe Grade: A