Its Monday again. And I am not really looking forward to it. I had a really good weekend. And I have a very busy Monday and week. I always enjoyed my weekends but now with Miss O I pretty much live for them. It is so much fun being with her. Each day her personality comes out more and more. I find her little mannerisms so funny. Her facial expressions are priceless.
This pudding is fairly simple and quick. Of course I don't always wait for the cooling process to happen. I like my pudding warm. Is that weird? I had a bowl full right after the cooking was complete. And although the recipe serves six, our cooled portion was about three servings. To each their own I guess.
Cinnamon Chocolate Pudding
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: dessert chocolate cinnamon
Ingredients (serves 4)
- 2/3 C sugar
- 3 1/2 Tbsp cornstarch
- 3 Tbsp unsweetened cocoa powder, sifted
- 1 tsp cinnamon
- pinch of salt
- 3 1/2 C whole milk
- 2 Tbsp unsalted butter
- 4 oz bittersweet or semisweet chocolate, coarsely chopped
- 2 1/2 tsp vanilla extract
- Lightly sweetened whipped cream for serving (optional)
In a large sauce pan, stir together the sugar, cornstarch, cocoa powder, cinnamon and salt until well blended.
Add about 3/4 cup of the milk and stir until smooth and incorporated. Gradually stir in the remaining milk and butter.
Bring to a boil over medium heat, stirring constantly. Be sure to scrape the the bottom of the pan to prevent scorching. Continue cooking until the mixture bubbles and thickens, about 3 minutes. Remove pan from heat.
Add the coarsely chopped chocolate and stir until melted and the mixture is smooth. Then add the vanilla and stir.
Strain the pudding through a medium fine sieve into your serving container. Lay plastic wrap over the tom to prevent a skin from forming. Refrigerate for at least 3 hours. Serve with whipped cream and a sprinkling of cinnamon if desired.
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