Penzey's Chocolate Pudding recipe

[MiMo]

I got the latest Penzey's catalog the other day and I saw this recipe for Chocolate Pudding. I just had to try it. It was so good. A definite repeater. Thought I would post it for those that are interested. (I was happy to find a chocolate pudding recipe that didn't use eggs. I've never had much luck with pudding recipes you cook on stovetop, but this turned out great.)

Penzey's Chocolate Pudding

1 cup sugar
1/2 cup natural cocoa powder (of course, I used Penzey's)
1/4 cup cornstarch
1/2 tsp. salt
4 cups milk (I used skim)
2 T. butter, softened (I only used 1 T.)
2 tsp. pure vanilla extract

In a heavy bottomed saucepan, combine all of the dry ingredients. Over medium heat, gradually add the milk, stirring constantly. Bring to a full boil over medium heat. Leave at full boil, stirring constantly for 2 minutes or until thickened (use a wooden spoon). Turn off the heat and add the butter and vanilla, stirring constantly to blend. Pour into a large serving bowl or individual bowls. Chill, uncovered, until serving time, at least two hours. Top with whipped cream (and chocolate sprinkles) for an extra treat.

Yield: 6 servings

Notes: Make sure you stir constantly...it's tiring waiting for it to boil but very necessary to keep it from sticking on the bottom of the saucepan. Also, I used plastic wrap to cover the top to keep a "skin" from forming. Also, I think this needs a little more time to chill than two hours. I let it sit in the fridge and chill for four hours and it was perfect. This is very rich, but very delicious. BF and I give it a 9 out of 10 rating.

[AmyO26]

I just finished cooking this pudding, and I am hoping it'll be chilled enough to eat later this evening. I tasted it as I was spooning it into the dessert dishes...it is so good !!! It was very easy to put together, but a little time consuming to stir (and stir and stir...), but it really does taste wonderful...very chocolatey. Like MiMo I halved the amount of butter and covered it with waxed paper (pudding skin gives me the willies)
Amy

[MiMo]

I hope you like it. I thought it was really, really good, but it is seriously rich. I really hate standing over the stove to make pudding, but I will DEFINITELY make this recipe again. I swore to myself after making this that I will never buy powdered chocolate pudding mix ever again.

As for pudding "skin"...it gives me the willies, too. Ewww...

[WWShannon]

I just downloaded the early summer edition of Penzey's catalog and I have already "earmarked" numerous items to buy on Monday. Just curious, have you tried their salad dressings and how about their cocoa? I am also interested in their peppercorns, cream of tartar, and almond extract. YUM.....I can't wait to place my order.
Shannon

[MiMo]

Hi, WW Shannon!!!

I haven't tried their salad dressings but if you type "Penzey's" in the search, I'm sure there's a thread about the salad dressings somewhere. Penzey's cocoa is the best cocoa. It puts Hershey's to shame. I never thought that cocoa was a big deal until I paid a little more and tried Penzey's. My baked goods that use cocoa taste so much better now than they used to thanks to Penzey's natural cocoa and the double-strength vanilla extract. The Tellicherry black peppercorns are really good. I have cream of tartar on my next order list. I don't place orders until I have at least 5-6 things I need. I really like the Fox Point Seasoning...it's good on everything. The China Cassia Cinnamon and Vietnamese Cinnamon are both very good, too. The Sandwich Sprinkle is a favorite as is the Italian Herb Mix. I think the Cumin and Granulated Garlic are above and beyond anything you could buy at the grocery store, too. I haven't tried anything that hasn't been good. I could go on and on, but I won't anymore. :D

[Melman]

WW Shannon - the salad dressings are wonderful! I have creamy peppercorn, green goddess, buttermilk ranch, and Greek seasoning. I use the creamy peppercorn the most often. In fact, I just ordered that one yesterday.

I agree totally with MiMo as far as the cocoa is concerned. I always try to have the regular cocoa and the Dutch process variety in my cabinet all the time.

Now....the almond extract. OHMYGOSH! :D The first time I bought one of these bottles, I wondered if it could be used as perfume!! :D :D :D :D Just teasing...but it's absolutely amazing. The almond extract is very possibly my favorite item in the entire catalog!

Happy shopping!

[AmyO26]

Just posting again to say that the pudding was Fabulous . It is very rich, and I even used skim milk because that's what we had in the fridge. Delicious!:)
Amy

[CEH]

Am wondering if you could use Splenda in this somehow. Maybe half sugar and half Splenda? It sounds great and this time of year we are puddin freaks!!

[sunberst]

Originally posted by CEH
puddin freaks!! are you talking about me? pudding, pudding, pudding, pudding, pudding, CHOCOLATE pudding. feed me pudding now.

[LaurenP]

I have microwaved the store box chocolate pudding, do you think it would be ok here? ( No stirring )

[Beth H]

Question about this - I've never made pudding before - I assume you stir constantly (while you are waiting for the pudding to boil)?

[AmyO26]

Hi Beth,
Yes, you do need to stir the whole time or the pudding can "stick" to the bottom of the pan. This was my first attempt at homemade pudding, and the results were wonderful. It does take a while for it to cook, though, so be patient (and stir!) :)

[MiMo]

Originally posted by Beth H
Question about this - I've never made pudding before - I assume you stir constantly (while you are waiting for the pudding to boil)?

Yes, you have to stir constantly. Otherwise, it will stick to the bottom of the saucepan and start burning. Take it from someone who has been there and done that. The constant stirring is the worst part, but your arm gets a good workout. The pudding is really rich and delicious. It has a great texture, too. Most of my stovetop recipes in the past have either been too runny or rubbery. This pudding recipe is a winner.

[little_bopeep]

Originally posted by MiMo


As for pudding "skin"...it gives me the willies, too. Ewww...

Forgive me, but the skin is my favorite part. :D

[Ms. Chevious]

Originally posted by little_bopeep


Forgive me, but the skin is my favorite part. :D

I was just going to post the same - well, its not my favorite, but I like it! Though it did skeeve me when I was a kid.

This looks great and I'm sure it would be fine without the butter, I'll give it a try. It is very similar to those "home alone" chocolate pudding microwave recipes that are very good.

[Beth H]

Thanks for posting this and also for the stirring advice. I made this yesterday, and it was delicious! My arm did get tired, but it was well worth it. I also reduced the butter to 1 T.

I wonder if the sugar could be reduced to 3/4 cup or would that change the consistency?

[little_bopeep]

I made this the other day, and it was a dismal failure. I didn't have quite enough cornstarch, so I decreased the milk a little, but it never did really set up. I may have taken it off the heat too soon, too. argh. Mine was pretty gritty, too, for some reason. :confused: I'll bet you could reduced the sugar a bit and not notice.

[ISAIAH30_18]

I made this the other night, my first attempt at stove-top pudding (I grew up on instant and didn't really realize there was such a thing as "real" pudding until a few years ago! The faith of a child I guess :p )

Anyway...I have a question.

It turned out pretty good, but not as "firm" as my usual pudding. So I'm curious what I could have done wrong. Could it be that I didn't cook it long enough? How thick should it be when you take it off the stove? Or is there something else that could cause it to be less thick. I know I used the right amount of everything and everything was fresh.

Any help would be appreciated.:)

kim

[claire797]

My sweet MIL sent me a few cups of Penzey's cocoa for Valentine's Day, so I made this pudding. Wow! It's the best pudding ever. Thanks for posting the recipe.

I quartered the batch and made 2 servings.

[Lynn B]

Originally posted by claire797
My sweet MIL sent me a few cups of Penzey's cocoa for Valentine's Day, so I made this pudding. Wow! It's the best pudding ever.

Just two comments...


Always seems so weird to me to see "Sweet" and "MIL" in the same sentence!!! I'm really happy for you... and I'm sure you cherish her. But believe me, MY MIL sold her soul to the Devil a long time ago - and if she ever gave me anything, I sure wouldn't eat it!!!! SAD but TRUE, I'm afraid!
Anyway, the pudding sounds wonderful. I've been having MAJOR chocolate cravings lately, and this sounds right up my alley!


Lynn

[claire797]

Originally posted by Lynn B


Just two comments...


Always seems so weird to me to see "Sweet" and "MIL" in the same sentence!!! I'm really happy for you... and I'm sure you cherish her. But believe me, MY MIL sold her soul to the Devil a long time ago - and if she ever gave me anything, I sure wouldn't eat it!!!! SAD but TRUE, I'm afraid!
Anyway, the pudding sounds wonderful. I've been having MAJOR chocolate cravings lately, and this sounds right up my alley!


Lynn

I lucked out in the MIL department, that's for sure! I realize that's not the case for everyone.:p If it makes you feel any better, I have other relatives who sold their souls long ago.

But the pudding is excellent, and if you use low-fat milk and half the butter, it's relatively low-fat.

[Beth G.]

Finally made this today after it was on my to try list since the recipe came out over a year ago. I've been buying chocolate pudding at the cafeteria at work that must be made with whole or low-fat milk like every day for the last month. I made this with skim and it turned out great - basically just like everyone said.

The one thing I wanted to add is it makes a LOT of pudding. If I thought about it, I would have halved the recipe. Pudding in a box calls for only 2 cups of milk, and at 4 cups this makes twice as much. That's a lot of pudding! But it sure is good, even with a little skin.

[Newfy Mom]

Question, is this enough to be served as dessert by itself? Or would it be nice with a simple shortbread cookie on the side? TIA :)

[imloulou]

Originally posted by Beth G.
That's a lot of pudding! But it sure is good, even with a little skin.

You can freeze the extra to make pudding pops...this is my favorite way (ok...one of my favorite ways) to eat pudding. If you do not have the little tupperware "popsicle thingys" then just use a dixie cup and a popsicle stick!

YUM YUM!!!

[Kingwell]

I've never met a pudding I didn't like (even canned and snack packs), however, here my standby chocolate pudding recipe. Very similar to Penzeys, except with a little more chocolate. Now how could there be anything wrong with that? ;)

DOUBLE-CHOCOLATE PUDDING
As quick as packaged pudding, but twice as rich and flavorful.

1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon plus 1 teaspoon cornstarch
Pinch of salt
1 cup whole milk

1/2 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
1 teaspoon vanilla extract

Mix sugar, cocoa, cornstarch and salt in heavy medium saucepan. Gradually add half of milk, whisking until mixture is smooth. Whisk in remaining milk. Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes. Continue to boil 1 minute longer, whisking constantly. Remove pudding from heat. Add chocolate and vanilla; whisk until chocolate melts and pudding is smooth. Divide between 2 dessert dishes. Cool puddings in freezer
20 minutes and serve.

2 Servings; can be doubled.
Bon Appétit
March 1996