We love pudding here. . .well, three of us love pudding, the Little Guy for some reason doesn't seem to be as fond of it as the rest of us, in fact, he typically just watches us eat it, which makes me feel bad, but its his choice not to eat it, maybe some day he will realize just how good it is.
This recipe is a variation of our normal, I typically use vanilla to season, but I thought it would be fun to try something different, so I substituted the vanilla with some chambord and topped with a raspberry, YUM! I'll definitely make it this way again.
What you need:
- 3 cups whole milk
- 3 oz dark chocolate
- 1/3 cup sugar
- 1/2 tsp salt
- 1 TBSP AP flour
- 2 TBSP cornstarch
- 2 TBSP Chambord
Begin by adding the milk, sugar, flour, cornstarch and salt to a saucepan, whisk until well combined.
Heat over a medium heat, stirring often, make sure you don't scaled the milk.
Break the chocolate bar into smaller pieces to help it melt quicker and add to the milk mixture has been thoroughly whisked together.
The choloate will begin to melt, and will look like this. . .
After more whisking and as it wams more, it will look more like this. . .
Once it comes to a boil, let it go for 1 minute, then add the Chambord, whisk, and boil for one more minute.
Let the pudding rest for a couple minutes before pouring. We typically end up with about 8 small juice glasses filled with pudding.
I topped each with one raspberry, but when we started eating them, we decided more raspberries were needed, I would recommend 3 -4 per cup. It's amazing warm, but you can also chill it and eat later.
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