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Chocolate pudding

Chocolate pudding (Food styling / Jonathan Levitt; Photos by Zara Tzanev for The Boston Globe)
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November 7, 2007

Serves 4

3 tablespoons cornstarch
2 cups whole milk
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1/8 teaspoon salt
1/3 cup warm water
1 tablespoon vanilla extract

1. In a small bowl, whisk the cornstarch and gradually whisk in 1/4 cup of the milk, stirring to form a smooth paste.

2. In a heavy saucepan, mix together the sugar, cocoa, and salt. Gradually stir in the warm water to make a smooth, runny paste. Stirring constantly, bring the mixture to a boil over medium heat. Stir in the remaining 1 3/4 cups of milk, then the cornstarch paste.

3. Cook, stirring constantly, over medium heat until the mixture begins to thicken. Remove from the heat; stir in the vanilla.

4. Pour the pudding into 4 small bowls or cups. If you do not want a skin to form, immediately press plastic wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours and for up to 2 days. Serve with whipped cream. Adapted from "Joy of Cooking"

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