Classic Chocolate Pudding

1. 1

   If you are molding the pudding, have four well-greased 5-ounce ramekins prepared. If you are not molding the pudding, you will need a 3 cup bowl.

2. 2

   Mix sugar, cocoa and salt in a saucepan. Stir in the warm water and stir until thoroughly incorporated. Bring to a boil over medium heat stirring constantly. Once it comes to a boil, take pan off the heat and add the chopped semi-sweet chocolate stirring until completely melted.

3. 3

   Stir in 1 3/4 cups half-and-half and return pot to the stove and heat on medium heat.

4. 4

   Place cornstarch in a bowl and mix with the remaining 1/4 cup of half-and-half. Add the cornstarch mixture to chocolate mixture and heat over medium heat until thickened. Once the mixture has thickened turn heat to low and stir briskly for 1 minute.

5. 5

   Remove from the heat and stir in vanilla

6. 6

   Pour pudding into the molds or bowl. To keep a skin from forming, place plastic wrap directly onto the pudding. Refrigerate for two hours or up to two days.

7. 7

   Un-mold the chocolate pudding and serve with whipped cream and grated chocolate. Que aproveche!

* Per serving · 4 servings · Values may vary.

No additional tips available.