a bit about chocolate puddingThe history of chocolate pudding is difficult to trace with certainty, but it is believed to have originated in Europe during the medieval period. At that time, puddings were typically made with a mixture of sugar, eggs, breadcrumbs, and other ingredients that were boiled in a cloth to create a thick and custard-like dessert. Chocolate pudding as we know it today likely evolved from these early puddings, as chocolate became a popular ingredient in Europe during the 16th and 17th centuries. Over time, chocolate pudding recipes evolved to include more chocolate and less breadcrumbs, resulting in a richer and more indulgent dessert. In the 19th and 20th centuries, chocolate pudding became a popular dessert in the United States, where it was often served as a sweet and satisfying after-dinner treat. Today, chocolate pudding is a beloved dessert around the world, enjoyed for its rich chocolate flavor, smooth and creamy texture, and versatility. | Chocolate Pudding Serves 4 1 1/2 cup milk 1/4 cup plus 1 Tablespoon sugar 3 Tablespoons unsweetened cocoa powder 2 Tablespoons cornstarch 1/8 tsp salt Instructions: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk until the mixture is smooth. Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and comes to a boil. Remove from heat and transfer the pudding to a serving dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or until set. Serve the rich and creamy chocolate pudding chilled with whipped cream and fresh fruit if you want. |
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