Bake the Book: Chocolate Pudding
We begin our Puddin' feature with a chocolate pudding that's not too dense or sweet, but plenty dark and rich. This recipes relies on whole milk and heavy cream, and doesn't skimp on the chocolate. Nearly a pound of the good stuff is called for to make this dish.
Tips: Though it might seem obvious, if you don't "vigorously whisk" the cold milk and cream together with the cornstarch and other cold ingredients, you run the risk of lumps in your finished product. Cornstarch does its best thickening work when started off in a cold liquid, then gradually heated. And for those of you cooking with a scale (what good cooks you are!) 1/4 cup of cornstarch is equivalent to 30 grams.
Tweaks: This pudding is so simple, yet so rich, that adding to it feels a little like gilding the lily. Our advice is to find the best 70% chocolate you can, and if you can't find the best, use your favorite.
As always with our Bake the Book feature, we have five (5) copies of Puddin' to give away.