Chocolate Pudding

Ingredients

• • 35g cornstarch

  • 1/4 tsp kosher salt

  • 24 oz milk

  • 6 oz semi-sweet chocolate (I used 70%)

  • 1 tsp vanilla extract

Method:

• 1. In a medium bowl or a double boiler bowl, combine the starch and salt.

  2. Whisk in the milk, scraping the bottom and sides to include dry ingredients – making sure no lumps remain in the milk.

  3. Place the bowl over a pot with 1 inch of simmering water and stir, scraping the bottom and sides

  4. If lumps form, use a whisk to break them up. Cook the mixture, stirring with a whisk, until the mixture begins to thicken, for about 15 to 20 minutes.

  5. Stir in the chocolate and cook the pudding, stirring, until it has thickened and is glossy and smooth, about 2 to 4 minutes.

  6. Remove the bowl from heat and stir in the vanilla.

  7. Strain the pudding through a fine mesh strainer into a bowl or a measuring cup.

  8. Ladle or pour the pudding into individual serving dishes, cover the with plastic wrap, placing it directly on top of the pudding.

  9. Refrigerate for at least 1 hour and up to 3 days.