Recipe : Home-made Chocolate Pudding
(I wanted a snack - won't be able to eat it for a few hours, but at least it's there now)
1 & 1/2 cps (12 oz) milk
1/4 - 1/2 cp sugar, to taste (I used 1/3 cp)
1/2 cp cocoa powder
1/4 teaspoon salt
1/4 cp nonfat powdered milk (optional)
1/4 cp sweet whey powder (optional)
2 1/2 ounces milk
1/4 ounce powdered gelatin (one packet)
2 teaspoons vanilla extract (I wonder how it would taste if I use half almond extract & half vanilla?)
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Combine the sugar, cocoa, salt and remaining milk in a small pot over medium low heat.
Bloom the gelatin and 2 1/2 ounces milk in a medium bowl.
Whisk the heating milk/chocolate mixture constantly until the sugar dissolves and the mixture beings to bubble around the edges, about five minutes.
Immediately pour into the bowl of gelatin and whisk to combine. Stir in the vanilla.
Refrigerate, uncovered, for about fifteen minutes then cover with plastic wrap, pressing it against the surface of the mixture. If you’re in a hurry, speed the cooling process by chilling the custard in an ice bath, then refrigerate. Continue refrigerating until you have a solid chocolate mass, about 3 or 4 hours.
Before serving, you must whip the pudding with a hand or stand mixer. I’ve tried beating it smooth with a spatula, but I just can’t get the job done by hand; To whip, start with the mixer on low speed for about 15 seconds, then crank it to medium-high. Whip until silky smooth, two-ish minutes.
Spoon the whipped pudding into four serving dishes.
N.B. - I think this would be good for making fudgsicles, but I'd probably have to increase the sugar if M wants to try them.
1 & 1/2 cps (12 oz) milk
1/4 - 1/2 cp sugar, to taste (I used 1/3 cp)
1/2 cp cocoa powder
1/4 teaspoon salt
1/4 cp nonfat powdered milk (optional)
1/4 cp sweet whey powder (optional)
2 1/2 ounces milk
1/4 ounce powdered gelatin (one packet)
2 teaspoons vanilla extract (I wonder how it would taste if I use half almond extract & half vanilla?)
_______________________________
Combine the sugar, cocoa, salt and remaining milk in a small pot over medium low heat.
Bloom the gelatin and 2 1/2 ounces milk in a medium bowl.
Whisk the heating milk/chocolate mixture constantly until the sugar dissolves and the mixture beings to bubble around the edges, about five minutes.
Immediately pour into the bowl of gelatin and whisk to combine. Stir in the vanilla.
Refrigerate, uncovered, for about fifteen minutes then cover with plastic wrap, pressing it against the surface of the mixture. If you’re in a hurry, speed the cooling process by chilling the custard in an ice bath, then refrigerate. Continue refrigerating until you have a solid chocolate mass, about 3 or 4 hours.
Before serving, you must whip the pudding with a hand or stand mixer. I’ve tried beating it smooth with a spatula, but I just can’t get the job done by hand; To whip, start with the mixer on low speed for about 15 seconds, then crank it to medium-high. Whip until silky smooth, two-ish minutes.
Spoon the whipped pudding into four serving dishes.
N.B. - I think this would be good for making fudgsicles, but I'd probably have to increase the sugar if M wants to try them.