After a less-than-successful experiment making vanilla pudding with egg yolks (more than a little soupy, but delicious), I wanted to try my hand at a chocolate pudding. This recipe, adapted from the August 2008 issue of Everyday with Rachael Ray, tastes wonderful and has just the right consistency. You could certainly serve it atop the peanut butter cream specified (1/2 cup creamy peanut butter, 1/3 cup powdered sugar, 1/3 cup heavy cream and 1/8 teaspoon salt, combined). Although, I find that this pudding really needs nothing more than a dollop of whipped cream.
Chocolate Pudding
2 cups whole milk
1/3 cup sugar
1/4 cup cocoa powder
2 tablespoons cornstarch
3 oz. semisweet chocolate, chopped
In a medium pan, whisk together the milk, sugar, cocoa powder and cornstarch over medium-high heat. Bring mixture to a boil, continuing to whisk constantly, until nicely thickened, about 2 minutes. Remove from heat and stir in chopped chocolate (or mini chips) until completely incorporated. Spoon into serving dishes and and refrigerate until set, approximately 2 hours.
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