Peggys Chocolate Pudding Recipes

PEGGY'S CHOCOLATE PUDDING

Steps:

• Place the chopped chocolate in a medium bowl and set aside. In another medium bowl sift together 1/2 cup sugar, the cornstarch, cocoa, and salt. Whisk to combine and then stir in 1/2 cup milk to make a smooth paste. Scrape the bottom of the bowl with a rubber spatula to make sure it's completely mixed.
• Combine the remaining 1/4 cup of sugar, 1 1/2 cup of milk and 1 1/2 cups of cream in a large pot and scald over medium high heat. Reduce heat to medium low and stir in the cocoa paste. Cook, stirring consistently, but gently with rubber spatula or whisk, until the mixture comes to a boil. Stirring gently, boil on low heat for just one minute.
• Remove pan from heat, strain the hot mixture into the bowl with the chopped chocolate. Add the vanilla and stir gently until the chocolate is melted and combined. Pour the pudding in 6 ramckins or parfait glasses, place them on a cooling rack and let sit out at room temperature to cool, about an hour. Cover with plastic wrap and chill for 6 hours or up to 2 days.
• Before serving, combine the heavy cream, sugar and vanilla in a bowl and beat until soft peaks form. This can be done up to 6 hours before serving. Refrigerate and rewhisk briefly at the last moment. Top each pudding with a mound of cream and dust with a little sifted cocoa

EASY CHOCOLATE PUDDING

Steps:

• Put 1 1/2 cups of the milk, the sugar, and the cocoa in a non-reactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
• Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture.
• Return to the saucepan to a medium-high heat, and cook, whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
• Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
• Just before serving pour the cream into a chilled bowl. Whip the confectioners' sugar into the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
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HOMEMADE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.