Thursday, March 10, 2011

Are you a CHOCOHOLIC? Try This "Over the Top" Chocolate Pudding Recipe

Are you a Chocoholic?  Yes/No? Well, you just met one. You're stranded on a tropical island with only one food choice?  Yes, you guessed it, I would have to choose chocolate.......I'm sharing the absolute best recipe for Chocolate Pudding EVER!  Do I sound excited about this recipe. It is to die for. It's from a Hershey Chocolate cookbook so you know it has to be great.  Makes this recipe and "people will cheer"  Some of them may even clean up their rooms without being asked! The recipe says to refrigerate it before eating....are you kidding. It tastes the best served slightly warm. There's no putting it in the refrigerator. Get your pencils's the recipe.


2 bars ( 1 ounce each) Hershey’s unsweetened Baking chocolate, broken into pieces
2 1/2 cups milk, divided
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 egg yolks, slightly beaten
1 tablespoon butter (do not use margarine)
1 teaspoon vanilla extract
Sweetened whipped cream (optional)
Pecan halves ( optional)

1. Combine chocolate and 1 1/2 cups milk in medium saucepan;  cook over low heat, stirring constantly with whisk, until chocolate is melted and mixture is smooth

2. Stir together sugar, cornstarch and salt in medium bowl; blending remaining 1 cup milk and egg yolks.  Gradually stir into chocolate mixture.  Cook over medium heat, stirring constantly until mixture comes to a boil.  Boil one minute, stirring constantly.

3.  Remove from heat, add butter and vanilla.  Pour into bowl; press plastic wrap directly onto surface.      Refrigerate 2 to 3 hours or until cold.  Just before serving, garnish with sweetened whipped cream and     pecans, if desired


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