I’ve been feeling a little burned out as far as training goes. I am longing for some unscripted running time. I have been feeling a sense of pressure (and yes, anxiety) concerning the marathon as it looms over me as the weeks until April 21 count down to zero.
Yesterday’s run was exactly that- a burned out, slower than it should be, slog through 8 miles- and STILL wasn’t exactly what I had planned and even though I cut my run short (it should have been 9 miles)- I nearly missed picking Isaac up from daycare! (Ugh, terrible puppy mommy).
These puddings should be illegal. And they are so STINKIN’ easy! I recommend mixing up a sack of the dry ingredients so that all you have to do is add milk, heat, and chocolate and you have dessert ready to go.
We are not fussing with eggs. We are not using heavy cream. This is NOT a saintly recipe (12 ounces of CHOCOLATE!)- just something easy doesn’t that doesn’t involve a lot of steps or a finicky custard. If you have big kids, they can probably do nearly the entire recipe (assuming they are stove users).
This recipe makes 10 individual servings- perfect for a party or for having all week. I am having a personal party of eating one every night for dessert this week
Ingredients: 1 cup unsweetened best quality cocoa powder, 12 ounces chocolate chips (1 bag plus 1/2 an ounce… i know..I just dumped the remnants of another bag into the pudding- it isn’t too fussy), 2 cups of sugar, 1/2 cup of flour, 4.5 cups of low-fat milk (feel free to use whole milk, but this works with whatever % you keep in the house. I have not tried it with almond milk), 1 tablespoon vanilla- and not pictured- a pinch of salt.
Dry ingredients all measured out. Whisk all of the dry ingredients to evenly combine. You can whisk them together in a bowl- or in the pot we will be heating everything in. I used a bowl for pictures- but in real life I typically mix this in the pot. Next, whisk in half of the milk to form a very thick, lump-free mixture.
Whisk to combine. Stirring frequently, bring the mixture to a boil. I do this slowly, so it takes 10-15 minutes or so. Basically, we need to cook out the flour and allow it to do its job to thicken the pudding.After the pudding has come to a boil, and the texture has changed (coats the back of a spoon and is noticeably thicker)- remove from the heat. Add vanilla and all of the chocolate (yes- a whole bag plus 1/2 an ounce)- stirring to melt the chocolate into the pudding. It will now be SUPER thick. nom nom.
I pour the warm pudding into ramekins- but you can absolutely put it all into a large bowl and serve it family style. This is also a really nice, sturdy pudding for trifles- and would absolutely work as a cake filling. It does not separate or get watery the way that many custards do- so I find it super versatile.
I have been piling on the canned whip (due to being lazy)- but for a party I would totally make a nice softly whipped cream from scratch and I would leave out the sugar. If you were feeling naughty, maybe I would add a little coffee liqueur to the whipped cream for an adult touch. Maybe that’s what I’ll do tonight
Here’s to hoping that tonight’s mid-week mid-long run is a better one- but now you all know what I am running home for!!!!!
- ½ cup AP Flour
- 2 Cups Cane Sugar
- 1 Cup unsweetened Cocoa Powder
- 4.5 cups milk (fat level of your choice- skim through whole all work)
- 1 tablespoon vanilla
- 12 ounces chocolate chips (55-63% cocoa)
- Whisk together dry ingredients in a medium pot. Whisk in half of the milk to form a smooth mixture, making sure there are no lumps. Move the pot to the stove and place over medium heat. Whisk in remaining milk. Bring to a boil, over medium eat, stirring frequently (it takes 15 minutes or so). The pudding should be thick. Remove from heat and stir in vanilla and chocolate chips. Pour the pudding into 10 1 cup ramekins, filling approximately ¾ of the way up. Refrigerate for 4 hours prior to serving. Serve with whipped cream.