Chocolate Pudding: Take Deux

hershey-baking-cocoa-special-dark_lgOther people have been living in my apartment. There have been so many of them, I don’t know which one is addicted to dark chocolate — cocoa powder to be precise.

When I moved out, I had maybe three or four different kinds of high-end cocoas and drinking chocolates in the cupboard. I came home to a Schaffen Berger unsweetened tin with a scant 1/2 inch left in the bottom in the cupboard with the teas, and two Hershey’s Special Dark drinking chocolate tins in the fridge. Yes, the fridge. Granted the stuff isn’t powder so much as a fine grind of chocolate (no sugar) but I have never kept drinking chocolate in the fridge before milk is added to it.hershey_miniatures

Special Dark are the Hershey bars that everyone leaves in the bag of miniatures because they taste bitter. Even people who like dark chocolate hate “Special Dark” because it’s not what Hershey does well. Mr. Goodbar is what they do well. Try it. Buy a bag of miniatures for Halloween. Leave them on your desk at work at 9 a.m. By noon, you will have a bag of “Special Dark.”

Here’s the part where I tell if you those useless leftovers can be saved by making a delicious pudding out of them!

I adapted this recipe from the Hershey’s website. I used 1% lactose-free milk so there was very little fat since dark chocolate has twice as much protein as fat, if the Hershey’s website can be believed.Cocoa makes pudding

Chocolate Pudding with Cocoa

1 cup sugar
1/2 cup cocoa powder (unsweetened)
3 tablespoons corn starch
1/4 teaspoon salt
2 1/2 cups milk (coconut or almond milk work too since the thickness comes from the corn starch)
2 teaspoons of vanilla

Mix the dry ingredients well — getting rid of as many lumps as possible. Add the milk (or coconut milk) gradually — stirring as you go. Allow the pudding to boil but be careful not to let it burn. Turn the heat down and keep stirring until it thickens. It doesn’t take long.

100_8967Pour the hot pudding into individual bowls or a container to chill. If you don’t like skin, put waxed paper on top, touching the top, so it doesn’t form. Put in the fridge to set.

I like pudding hot off the stove with walnuts (antioxidants anyone?) but it tastes better the next day, after the flavors have mellowed.

Printable version here.

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About Emily Polsby

I'm a writer who is always baking! Or a baker who is always writing...No. Other way around.
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6 Responses to Chocolate Pudding: Take Deux

  1. lindapolsby says:

    Now, why didn’t you cook the pudding when you were over here? It just sounds yummy. Personally, I prefer the Sharffenberger’s recipe that calls for immersing the entire 9 oz. bar of their semi-sweet chocolate into the thickened pudding. and then just standing there and watching the bar absorbing the cornstarch pudding melange. Beyond yummy.

  2. ayoungfoodie says:

    Hersey’s Special Dark Cocoa? That’s another thing we’re lacking over the pond – it looks like it makes a great pudding and looks really nice with those walnuts!

  3. I’m not that impressed with the cocoa — someone just left a TON of it in my fridge. I hate to throw food out. :) You probably have much nicer cocoa where you are. Canada?

  4. ecozee says:

    my husband – yankee – living in scotland loves special dark chocolate in any form (not that we can get it over here) he said be sure and send him any you don’t want.

  5. How funny! Does he know that American chocolate can be up to 1% cockroach parts? And very little actual chocolate vs. wax? I guess whatever you ate as a child tastes best to you — though I have to say that Scottish chocolate tastes AMAZING to me!!! Way better than anything you can get over here. And Scottish toffee — which I know is a speciality. Mmmmmmmm!!!!!

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