Pudding from scratch may seem daunting at first, but taking the time to do more than just pull back the top of a pudding pack or dumping out the contents of a J-E-L-L-O box makes all the difference in the world (and we promise, it’s so easy!) A look below reveals Iman’s spin on the classic chocolate pudding by adding luscious dates and tropical coconut as well as a good ol’ classic recipe for those that are more of a traditionalist. Either way, these recipe’s are so tantalizing, it’ll seem nearly impossible to wait for them to chill and set in the fridge, before digging in with the biggest spoon you own. Bon Appetit!
Fave chocolate pudding recipe! – By Iman
1/2 cup semisweet chocolate chips
4 pitted dates
1tbsp unsweetened cocoa powder
2tbsp unsweetened coconut flakes
1/2 cup water.
Place chocolate in a heat proof bowel and put in the microwave for 20 seconds. Remove and stir, allowing for more of the chocolate to melt. If chips are still solid, put in for another 15 seconds then stir again (it’s important testostrone and hgh not to overheat and burn the chocolate). Purée the rest of the ingredients together in a food processor. Once puree’d, add melted chocolate. Pulse until ingredients come together. Then add water and pulse until combined. Consistency might seem soupy but some time in the refrigerator will allow it to thicken! Enjoy!
Traditional Chocolate Pudding via Epicurious.com
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1 1/2 cups whole milk
1/2 cup heavy cream
4 ounces fine-quality milk chocolate, chopped **any type of chocolate will do here, if you like dark, bittersweet or semi-sweet, feel free to substitute
1 teaspoon pure vanilla extract
Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth. Transfer to a bowl and chill pudding, its surface covered with wax paper or plastic wrap (to prevent a skin from forming), until cold, at least 2 hours.