Chocolate Cream Pudding
This classic Chocolate Cream Pudding recipe from 1900 offers a rich and comforting dessert experience. The creamy texture and decadent chocolate flavor are achieved through a simple combination of milk, cornstarch, sugar, and melted chocolate. This pudding is perfect for a special occasion or a simple weeknight treat, offering a satisfying and elegant finish to any meal.
Ingredients
- 2 cups Milk
- 5 tablespoons Cornstarch
- 1/2 cup Sugar
- 1/4 teaspoon Salt
- 1 1/2 squares Semi-sweet or dark chocolate, melted
- 3 tablespoons Hot water
- 2 Egg whites
- 1 teaspoon Vanilla extract
Instructions
- 1In a saucepan, whisk together the cornstarch, sugar, and salt. Gradually add the cold milk, mixing well to avoid lumps. (Prep time: 5 minutes, Perform time: 5 minutes, Total time: 10 minutes)
- 2In a separate bowl, melt the chocolate in the hot water. Add the melted chocolate mixture to the milk mixture. (Prep time: 2 minutes, Perform time: 3 minutes, Total time: 5 minutes)
- 3Cook the mixture in a double boiler for 10 minutes, stirring occasionally. If the chocolate does not melt in the hot water, cook over direct heat for a minute, stirring constantly to prevent burning. (Prep time: 0 minutes, Perform time: 10 minutes, Total time: 10 minutes)
- 4Remove from heat and beat for 3 minutes. Add the stiffly beaten egg whites and vanilla extract. (Prep time: 0 minutes, Perform time: 3 minutes, Total time: 3 minutes)
- 5Pour the pudding into individual molds or a serving dish. Chill in the refrigerator until set, at least 2 hours. Serve cold. Whipped cream may be served with the pudding. (Prep time: 3 minutes, Perform time: 0 minutes, Waiting time: 120 minutes, Total time: 123 minutes)