Quick Chocolate Pudding

In uncertain times, a warm bowl of chocolate pudding is a balm. This recipe can be made in a pot or in the microwave, whatever makes you happy. Either way, watch carefully to ensure the mixture does not boil over. The cocoa powder I used was not Dutch process, but perhaps Dutch process would work well also--the original recipe did not indicate a preference. I added a note of coffee to bring richness to the chocolate flavor, but this is optional.


Quick Chocolate Pudding
Adapted from Food52
Serves 4

1/2 cup of sugar
1/3 cup plus 1 Tblsp cocoa powder
3 Tblsp cornstarch (or tapioca starch)
1/4 tsp decaf instant coffee powder (optional)
1/4 tsp salt
2 cups whole milk
2 tsp vanilla extract

In a medium glass or pyrex bowl combine the sugar, cocoa, cornstarch, coffee and salt and press out any lumps. Add the milk a little at a time and whisk the mixture to prevent lumps.

Microwave for 3 minutes on high and then remove and whisk well, scraping down the sides. Microwave for 1 minute and whisk again. Microwave for 30 seconds and whisk. Repeat one more time for 30 seconds, if needed to achieve a thick glossy texture.

When the pudding is shiny and thick, add the vanilla and stir. Serve warm. Any leftovers will keep in the fridge for a few days.