I vaguely remember attempting stovetop chocolate pudding once before years ago, but it didn't work for some reason. Or was it blancmange? Who knows. I love pudding (any flavor, really), but I don't make it at home unless my daughter begs for it. I find the Jell-O versions (especially the fat-free/sugar-free incarnations) really unsatisfying, although they do pump up a cake recipe. Trader Joe's used to make this incredible coffee-flavored pudding, but I couldn't allow it in the house. It was that good. Now and then I will pick up a cup of Echo Farms pudding at my local market, but it's expensive, and I know I could make it better, for less.
Anyhow, I was excited to try this recipe, even though a quick read-through revealed that it would involve two of my pet recipe peeves: lots of equipment and utensils/bowls, and lots of transferring hot liquid between them. Rather than futz around with a food processor, bowls, and a saucepan, I decided to roll the dice and use...a saucepan and my new best friend, my Breville hand blender. This thing was not cheap, but it is awesome. It has not flaked out on me once. Chunky soup? Done! Icy smoothies? Pulverized! Chocolate pudding? Smooth and lump-free!
You can find the complete recipe over at Melissa's blog, but basically I watched the heat on my stove and did almost everything in the saucepan. The pudding came out smooth and rich and full of chocolate goodness. Did anyone skip the two tablespoons of butter? I thought they were sort of gilding the lily, but I didn't want to mess around. I may leave them out next time and see if it makes a difference.
We let the pudding cool...a little. In addition to my one-cup ramekins, I filled a tiny little cup from a set I picked up on clearance at NapaStyle (I'm ordering the blue ones next). Katie ate that one up immediately, of course. Naturally, the pudding was even better chilled for breakfast the next morning! The photo is blurry because I need to clean my lens...sorry.
Next week: Amanda from Like Sprinkles on a Cupcake has chosen
Cherry Rhubarb Cobbler (page 415).
Last week: Double-Crusted Blueberry Pie