Savoring spoonfuls of Rich Double Chocolate Pudding garnished with crisp Pepperidge Farm® Cookies will allow you to focus on YOU for a few precious moments!
Double Chocolate Pudding
Most women I know are busy, busy, busy. We’re natural caretakers and do a terrific job taking care of our children, spouses, friends, and relatives. Shopping, cooking, volunteering, tutoring, chauffeuring, housekeeping have all been part of my responsibilities.
On days when my obligations run me ragged, it’s nice to take a deep breath and set aside a few minutes for myself. I’m all for a little pampering.
Whether it’s a half hour soak in a bubble filled tub, a couple of sweet, crisp Pepperidge Farm® Milano® cookies or a special chocolate treat from the fridge, like this double chocolate pudding, I remind myself that I deserve it and so should you.
Tips for Making Double Chocolate Pudding
Make Minis or Regular Servings
- I love making mini desserts–something that will satisfy that sweet tooth without breaking the calorie bank. My hubby doesn’t get the appeal, but I’m thrilled with a few spoonfuls of creamy, decadent double chocolate pudding or one or two Pepperidge Farm Milano cookies.
- Seriously, all I need is a few bites of something sweet and delicious to change my state of mind. I put half of this batch of pudding into pretty shot glasses and the rest into man sized portions for the husband.
- The larger version was garnished with a Dark Chocolate Milano, sweetened whipped cream and a plump red raspberry. For my girlfriends, I’d offer the minis along with some Mint Milano cookies. Something for everyone.
Cooking the Pudding
- This old-fashioned chocolate pudding is made with eggs and must be cooked to thicken. Once the mixture is brought to a boil, then temperature must be dropped so the pudding simmers until thickened.
- PRO-Tip: Because eggs are involved, you will occasionally find tiny bits of cooked egg in the mixture. For this reason, the pudding must be run through a sieve or mesh strainer to remove any cooked egg. This makes for a silkier pudding.
- Adding a little butter at the end of the cooking time also adds some richness.
Chilling and Garnishing Your Pudding
- Pour your pudding mixture into serving glasses, ramekins, small bowls or shot glasses for mini versions.
- Place some plastic wrap across the surface of the pudding to prevent a skin from developing across the top of the pudding as it chills. Of course, if you love a thick skin on top, skip this step.
- To garnish, whip some heavy cream with powdered sugar to taste and a splash of vanilla, then spoon or pipe a dollop on each pudding. Top with a single raspberry or half a strawberry and a sprig of mint if desired.
More Chocolate Comfort Food:
- Mascarpone Filled Chocolate Covered Strawberries from That Skinny Chick Can Bake
- Chocolate Fondue from Real Housemoms
- Salted Toffee Chocolate Chunk Cookies from That Skinny Chick Can Bake
- Chocolate Caramel Cheesecake Bites from Barbara Bakes
- Triple Chocolate Terrine from That Skinny Chick Can Bake
- 2 tablespoons Dutch processed cocoa
- 2 tablespoons cornstarch
- 2/3 cup sugar
- Dash of salt
- 1 cup half and half
- 3 egg yolks
- 2 cups whole milk
- 6 ounces semisweet chocolate, melted and cooled slightly
- 1 tablespoon butter, at room temperature
- 2 teaspoons vanilla
- Sift cocoa, cornstarch, sugar and salt into a large saucepan. Whisk in half and half, then the yolks, followed by the milk. Stir in chocolate (don't worry if it clumps a bit).
- Bring mixture to a boil, whisking constantly, till pudding thickens. Reduce heat and cook, stirring with a wooden spoon or spatula for a couple more minutes till pudding thickens even more (should reach 200º).
- Pass the pudding through a sieve into a medium bowl. Stir in butter and vanilla. May divide into individual bowls. Serve warm or chilled, but cover surface with plastic wrap before chilling.