Okay, I have to start by saying that my first experiences with pudding weren't actually that good. In Norway they sell something called pudding, which I think is actually closer to a panna cotta, being that it is stiff enough to be sliced, packaged in these odd triangular pyramidal waxed cardboard packages. You open up the package and turn out the gelatinous mass onto a platter and serve it with vanilla sauce. We used to have it sometimes on my birthday - luckily there was cake too, because the pudding just wasn't that tasty. However, upon discovering creamy pudding cups in the grocery store in the US, I became obsessed. <br />I adore pudding with all its creamy comfort. And chocolate pudding is simply tops. I have discovered in my trials of stovetop puddings that I like a combination of thickening agents, both cornstarch and egg yolk, to get the proper consistency and richness. And like with my hot chocolate, I prefer to use both cocoa and chopped chocolate for flavor. The secret of this chocolate pudding is that you caramelize the sugar before adding the milk. It doesn't give the pudding caramel flavor, but it deepens and softens the chocolate flavor, lifting it to new heights. With a dollop of whipped cream or creme fraîche (and I love to toss on some berries or chopped crystallized ginger too), this pudding is perfect as an after school/work snack but could also be served in wine glasses at a nice party. - fiveandspice

Share: