Milk Chocolate Pudding, from Gourmet February 2007, with one small adaption
Milk chocolate. Pudding. I love both of these things so it makes sense I’d love them when they’re married to each other. This pudding could hardly be simpler – just a bit of stove time, a bit of whisking, and a bit of chilling out. If it didn’t need to be refrigerated I might consider making a batch on my upcoming backpacking trip; instead, I think I’ll stash a bowl in the back of my fridge for when we return. To, you know, replenish the lost calories and all.
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1 1/2 cups whole milk
1/2 cup heavy cream
4 oz. fine-quality milk chocolate, chopped (or whatever you have in the pantry)
1 teaspoon vanilla extract
Whisk together sugar, cornstarch, cocoa powder and a pinch of salt in a heavy saucepan, then whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes (mixture should be thick). Remove from heat. Whisk in chocolate and vanilla until smooth. Transfer to a bowl and chill at least 2 hours, until cold (surface may be covered with wax paper to prevent skin from forming, or, if you’re like me who tends to buy the bare necessities, plastic wrap). Can be chilled, covered, up to 3 days.
Serve with lightly sweetened whipped cream.