I think Chocolate pudding is the perfect way to end the week. This recipe is perfect for families on the go because of the super cute mason jars that Ashley from Not without Salt dreamed up. Don’t forget to check out our other recipes from this week like roasted chicken, berry tartlets, strawberry cupcakes, and watermelon salad. Thank you SO much to our amazing foodies, and bloggers for sharing these delights with us!
We had SO much this creating recipe week, the week after next, is FIVE FUN filled days of GIVEAWAYS! Give away week is next week and we are featuring some amazing brands like Serena and Lily, and more!
Ashley Rodriguez, of Not Without Salt
Image from Not Without Salt
Chocolate Pudding Adapted from Smitten Kitchen Serves 6
“This really is the perfect classic pudding. The creamy texture is reminiscent of the boxed variety I remember and crave. And really, it’s no more difficult to make. Unless you use the instant pack – that’s way too easy and a little odd how it firms up so quickly. I used dark brown sugar instead of the white which added more richness and depth to the pudding but I imagine white is the more classic choice. I’ll leave it up to your pudding discretion.” -Ashley, Not Without Salt
1/4 cup cornstarch
1/2 cup sugar (see note)
1/4 teaspoon kosher salt 3 cups whole milk
7 ounces chocolate, coarsely chopped (I used 60% chips)
1 teaspoon pure vanilla extract
Combine the cornstarch, sugar and salt. Whisk well to remove any lumps. In a large saucepan bring the milk to a boil to a simmer. Add the sugar and cornstarch mixture and whisk together for one minute, or until thick. Turn off the heat and add the chocolate. Whisk until the chocolate is melted and everything is well combined. Transfer the pudding to a bowl, or individual bowls, and place wax paper or plastic wrap directly on the surface to prevent a skin from forming. Refrigerated until cold and set.
Bourbon Whipped Cream
There’s no recipe except to add as much bourbon as you think necessary to a bit of whipped cream. I added nearly 2 tablespoons to about 1 1/2 cups of already whipped cream.