Years ago when we were living in “the Village” at the U of U, I discovered this chocolate pudding recipe and have been making it on a monthly basis (sometimes weekly) ever since. My parent’s nick-named it “chocolate love” and it has become a standard at family cabin outings and even Sunday night visits. Although it stands on its own quite well, it’s best served with a scoop or two of plain vanilla ice cream. Yummy!
2 cups milk
1/2 cup sugar
1/3 cup unsweetened cocoa
2 Tbsp corn starch
2 egg yolks
2 tsp vanilla
In a medium sauce pan over medium heat, whisk together milk, sugar, cocoa and corn starch. Bring to a slow boil. When large bubbles appear, reduce heat to low and add egg yolks and vanilla. Whisk constantly for one minute. Remove from heat. Immediately strain through a mesh sieve into a large bowl. Divide into four to six bowls and serve with vanilla ice cream.
NOTE: The thickness of this pudding varies from time to time. When made by my husband, the consistency tends to be quite thick. Whereas when I make it, it tends to be slightly fluid. Either way, it is delicious. If there is any left over, it will keep for a day or two in the fridge as long as it is covered with plastic wrap placed directly on the pudding to avoid forming a “skin.”