Warm Chocolate Pudding is not pot de creme. It’s not fancy; it’s not fussy. This is not a custard; there are no eggs in this recipe. This is a warm and slightly spicy pudding, thickened with cornstarch, that comes together almost effortlessly. I frequently forget to serve dessert, but Warm Chocolate Pudding is one of those desserts that I always remember to serve at the end of a lovely meal. Usually I opt for another glass of wine, but this is much better than that!
This recipe invites you to make it yours – the recipe calls for a bar of chocolate. What size bar, you might ask? What percent cacao should I choose? Should I buy milk chocolate or should I buy dark chocolate? Chocolate chips or morsels? Hershey’s, Ghirardelli, Lindt, Godiva? Really, it’s just a matter of taste. This pudding will be a success whatever you choose.
I call this pudding Warm Chocolate Pudding not only because I prefer to serve it warm, but also because it includes warming spices. Just a hint of cinnamon (nudge, nudge), just a hint of cayenne (wink, wink). You won’t miss it; you’ll get the point. The point is that this dessert is both comforting and exciting at once. I was inspired by a hot chocolate mix that my friend Peg gave me a couple of years ago for Christmas – Spicy Aztec Hot Chocolate from Lake Champlain. We laughed because it seemed to have a serious identity problem. But it is so yummy, and without that inspiration, I wouldn’t have created Warm Chocolate Pudding!
Warm Chocolate Pudding
Ingredients
- 1 chocolate bar
- 3 T butter
- 1⅓ cups sugar
- ⅔ cup cocoa powder
- ¼ t cinnamon
- ⅛ t cayenne
- ⅓ cup cornstarch
- pinch salt
- 4½ cups whole milk
- 1 t vanilla
Instructions
- Prep the chocolate and the butter – break the chocolate into bite-sized pieces. Slice the butter into pats or little cubes. Add the chocolate and butter to a small bowl, and microwave for only 20 seconds. It will be just enough. Set aside.
- Mix the ingredients – In a medium saucepan on low heat, combine the sugar, cocoa powder, cinnamon, cayenne, salt, and cornstarch. Mix well. Add in the milk, and whisk until combined.
- Bring to a boil – Increase heat to medium, stirring constantly until the mixture reaches a boil. Remove from the heat immediately.
- Finish – Stir in the chocolate pieces, butter, and vanilla. Allow mixture to cool a bit, stirring occasionally to prevent a skin from forming. Serve warm.
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This sounds AMAZING!!! This next to a hot cup of coffee on a cold night could get me through to Spring. If I get a chance to try it, I’ll let you know how it goes. I might try a Tony’s Chocolonely or get my hands on one of the new Dr. Bronner’s (yes! The soap co) bars.
I haven’t tried the Bronner’s chocolate – I can’t imagine it not tasting soapy (ew…)! Anyway, you should try this recipe. It’s so easy. Fair warning – I gained two pounds while I was testing it! 🙂