This pudding is so creamy and chocolatey, I love it! It was fairly easy to make, it just needs to chill for at least 4 or 5 hours before serving. I topped mine with real whipped cream (not coolwhip!) and strawberries, it was delicious!
Homemade Chocolate Pudding
Makes about 4 cups of pudding
1/4 c. packed light brown sugar
3 Tbs. unsweetened cocoa powder
3 Tbs. cornstarch
1/4 tsp salt
2 3/4 c. whole milk
1/4 c. heavy cream
1 c. milk chocolate chips
1/2 tsp vanilla extract
In a large saucepan, whisk together the brown sugar, cocoa, cornstarch, and salt. Whisk in milk and cream until smooth. Stir in the chocolate chips and bring mixture to a boil over medium heat, whisking occasionally. Once the mixture is at a simmer, reduce heat to medium low and cook, whisking CONSTANTLY, until the mixture is thickened and large bubbles pop at the surface, about two to three minutes. Take the pot off of the heat and stir in the vanilla. Pour immediately into a large bowl and cover with plastic wrap, pressing the plastic wrap right onto the surface of the pudding to prevent a skin from forming. Refrigerate the pudding for at least 4 or 5 hours, but up to three days.
Sunday, February 27, 2011
Friday, February 25, 2011
These are amazingly good! There are so many different filling variations you can dream up! I tried strawberry and a german chocolate frosting (coconut and pecan) with plain chocolate frosting, they were both delicious but my favorite would have to be the german chocolate/chocolate combo. You MUST refrigerate these for at least four hours, overnight is better. When freshly baked they are not near as good as when they've sat in the refrigerator overnight with the filling inside. Yum, Yum!
2 c. all purpose flour
2/3 c. DUTCH PROCESSED cocoa powder (I used Droste, I would not recommend regular unsweetened cocoa powder)
1 1/4 tsp baking soda
1 tsp salt
1 cup plus 2 Tbs buttermilk
1 tsp vanilla
9 Tbs butter, softened
1 c. packed light brown sugar
1 large egg
1 c. mini chocolate chips
Preheat oven to 350.
Whisk together flour, cocoa, baking soda, and salt; set aside.
Stir together buttermilk and vanilla in a small bowl; set aside.
Beat together butter and brown sugar in bowl at medium high speed about 3 minutes, until light and fluffy. Add egg, beating until combined. Reduce speed to low and alternately add flour and buttermilk mixture, beginning and ending with flour mixture. Scrape down sides of bowl occasionally. Stir in chocolate chips.
I used the small Pampered Chef cookie scoop for these, if you don't have it, drop the dough by Tablespoon onto parchment covered baking sheet.
Bake for 10-12 minutes, until tops are cracked and center is done. Remove to paper towels to cool. Fill with your choice of filling, wrap individually in plastic wrap and store in refrigerator. Serve cold. Makes approximately 18 whoopie pies.