Dutch cocoa is created from chocolate that has been processed which provides a milder taste and is usually used when making ice cream, hot cocoa and when one bakes desserts. When it is used to make homemade chocolate pudding it also provides a smoother flavor, enhances the color to a deep and darker chocolate color, and increases the solubility making it easier to blend while also lowering the acidity sometimes found in some chocolate and cocoa confections.
- 2 ¾ cups of whole milk
- 1/3 cup of heavy cream
- 1 cup of milk chocolate chips
- ½ teaspoon of vanilla
- 3 tablespoons of Dutch cocoa powder
- ¼ cup of light brown sugar, packed
- 3 tablespoons of cornstarch
- ¼ teaspoon of salt
- Whipped cream
- In a medium sized saucepan combine the brown sugar, cocoa, cornstarch and salt together over a low flame.
- Whisk together the cream and milk into the sugar mixture until smooth.
- Add in the milk chocolate chips and bring to a simmer.
- Continue to whisk the mixture every now and then over a medium heat until all ingredients in pan are incorporated.
- Then lower the temperature on the stove to medium-low and cook for 2-3 minutes while stirring until the pudding thickens and large bubbles appear on the surface of the pudding.
- Once the pudding is cooked, remove from the heat and stir in the vanilla extract.
- Transfer the pudding into dessert dishes or glasses and place in the refrigerator until the chocolate pudding is completely cooled which should take approximately 4 hours or overnight.
- Top each pudding dish with whipped cream when ready to serve.
- Pudding will last in the refrigerator for 3 days if covered with plastic wrap.
- Chocolate pudding can be chilled quickly if placed in the freezer for 45 minutes to an hour if you plan on serving dessert sooner any particular day this recipe is prepared.
© 2014 Beverly Mucha / All Rights Reserved