When I was a kid, I never liked to drink chocolate milk. In my cookbook, Choclatique-150 Simply Elegant Desserts, I talked a little about my experiences at the Adhor Farms in West Los Angeles, where they used to give out free chocolate milk in the reception area. Yes, there was a day when there actually was a dairy on the west side. On Fridays they would give us gallons to take home. I wasn’t a big chocolate milk drinker, but I did ‘invent’ a lot of kid recipes to use up the chocolate milk.
I love chocolate pudding, but it has to be the old-fashioned kind where the skin forms on the top—no overly-starched instant pudding for this guy. And you don’t need to take short cuts when it comes to making a great chocolate pudding. The hardest part of the recipe is to wait for it to chill.
Prep Time: 5 minutes
Cook Time: 12 minutes
Chill Time: 2 hours
Yield: Serves 8
2 cups, plus 1/2 cup chocolate milk
1/3 cup cornstarch
2 tablespoons cold coffee
1 1/2 cups heavy cream
1 cup granulated sugar
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
- In medium bowl, whisk together 1/2 cup of the cold chocolate milk, cold coffee and cornstarch until smooth.
- In a saucepan, combine 2 cups of milk, heavy cream, sugar, cocoa powder and salt and bring just to a simmer.
- Add the cornstarch mixture and continue stirring until it returns to a simmer. It will begin to thicken as the mixture gets hotter.
- Remove it from the heat, add the vanilla extract, stir well and pour into ramekins or small bowls.
ChefSecret: I use the coffee to add richness and depth to the chocolate pudding flavor. It is a natural chocolate enhancer and I use it in cakes, pies and cookies when appropriate. Never add cornstarch directly to a hot liquid as it will clump and pearl leaving lumps of cornstarch that are very undesirable in what should be a smooth-as-silk chocolate pudding.