' Dunham Cellars - Best Chocolate Pudding

Best Chocolate Pudding

Best Chocolate Pudding Ever

Joanne Dunham, Owner - Harvest 2005


2 cups whole milk
1/4 cup packed dark-brown sugar
3 teaspoons granulated sugar
3 teaspoons unsweetened cocoa
3 teaspoons cornstarch
1/4 teaspoons salt
4 ounces fine quality semisweet chocolate, finely chopped
1 teaspoon pure vanilla extract
1 cup lightly sweetened whipped cream (optional)


Combine 1/2 cup milk with sugars, cocoa, cornstarch, and salt in a 1-pint jar. Screw lid on tightly and shake vigorously until blended (a few lumps are OK). Heat remaining 1 1/2 cups milk in a medium saucepan over medium heat. When small bubbles appear on side of pan, pour cocoa mixture into saucepan and whisk to combine. Continue to cook whisking until pudding thickens for 2 to 3 minutes. Remove from heat and whisk in chocolate and vanilla. Spoon pudding into 4 heatproof cups. Serve hot, warm, or chilled with whipped cream, if desired. Serves 4