This intense chocolate pudding is a guaranteed hit at dinner parties; guests revel in the unexpectedness of a classic kid’s dessert in a grownup setting. I make it with both semisweet chocolate AND cocoa powder, fortified by vanilla, for intense chocolate flavor. Malted milk powder builds in an additional layer of richness and surprise; the pudding tastes like a malted milk ball. It couldn’t be easier to make, and gives a big bang for the buck.
Leave out the malted milk, and you have an essential chocolate pudding that can be flavored in endless ways; with ground Mexican cinnamon or black pepper; with orange or tangerine zest; lavender; a few drops of Cognac, Grand Marnier or Kahlua….(You’ll find more ideas here.)
Recipe/Method: Chocolate Malted Pudding
Carnation Malted Milk poweder can be found at most supermarkets and at Amazon. The pudding can be made to 3 days ahead; cover and refrigerate until ready to serve.
4 cups whole or 2% fat milk
1/4 cup (4 tablespoons) cornstarch
1 cup malted milk powder (optional)
4 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 ounces (2 squares) unsweetened chocolate, coarsely chopped
6 tablespoons sugar
1 teaspoon vanilla extract
In a small bowl, blend 1/2 cup milk with the cornstarch. Add the malted milk powder, the cocoa, and salt to a small heavy saucepan; slowly whisk in the remaining 3 1/2 cups milk, the chocolate and the sugar. Heat over a medium flame, stirring occasionally until chocolate is melted.
Whisk in the cornstarch mixture. Cook, stirring frequently over a very low flame about 10 minutes until very thick, and just begins to boil. Remove from heat and stir in vanilla extract. Cool, stirring occasionally, until the custard is warm. Pour into individual 1/2-cup custard cups or small bowls. Cover with plastic wrap and refrigerate until chilled and firm.