Chocolate Intemperance - Powerful Handmade site

Chocolate Intemperance

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Chocolate Intemperance

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This recipe makes a wonderful chocolate pudding, but blended with ice, it makes a delicious chocolate smoothie. Find two additional recipes that make use of this chocolate pudding, below under “tips”.

At a glance

Prep
Total
Yield
4 1/2 cups chocolate pudding

Ingredients

  • 1/2 cup Dutch-process cocoa
  • 1 cup sugar
  • 3 tablespoons Instant ClearJel or cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 tablespoon vanilla or espresso powder, or 1 teaspoon cinnamon (all optional)
  • 2 cups milk or cream
  • 1 cup chopped semisweet or bittersweet chocolate

  • 1 3/4 ounces Dutch-process cocoa
  • 7 ounces sugar
  • 1 1/8 ounces Instant ClearJel or cornstarch
  • 1/4 teaspoon salt
  • 8 ounces water
  • 3/8 ounce vanilla extract or espresso powder, or 1 teaspoon cinnamon (all optional)
  • 16 ounces milk or cream
  • 6 ounces chopped semisweet or bittersweet chocolate

  • 50g Dutch-process cocoa
  • 198g sugar
  • 32g Instant ClearJel or cornstarch
  • 1/4 teaspoon salt
  • 227g water
  • 11g vanilla extract or espresso powder, or 1 teaspoon cinnamon (all optional)
  • 454g milk or cream
  • 170g chopped semisweet or bittersweet chocolate

Instructions

  1. In a medium saucepan, whisk together the cocoa, sugar, ClearJel or cornstarch, and salt.
  2. Slowly whisk in the water, then the flavor of your choice and the milk or cream.
  3. Bring to a boil over medium heat, whisking constantly.
  4. Remove from the heat and stir in the chocolate, whisking until chocolate melts.
  5. Pour into a bowl, and stir occasionally as it cools, to prevent a skin from forming.
  6. Pour into a jar or other storage container, and lay a piece of plastic wrap on the surface of the chocolate, again to prevent a skin from forming. (See “tips”, below.)
  7. Store the pudding in the refrigerator for up to a week.
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