Wednesday, March 07, 2012

Chocolate pudding love

Last week we ended the week with a trip to the library (our fav) and made some yummy chocolate pudding at the request of Ava. The girl loves her pudding. Her favorite thing at City BBQ? The banana pudding.

So in her honor I made the recipe in my Real Simple magazine and it was amazing. It was rich, decadent and paired with whipped cream it made for a really satisfying dessert. The girls really loved it and it kept for around 3-4 days. I doubled the batch and it made enough for almost 10 little cups. And don't be afraid of the butter. A little butter never hurt anyone.

And the best thing is that Brandon helps with the dishes. In his gray shirt, my favorite shirt. :) There is nothing cuter than a guy who does dishes.

Make the recipe this weekend. Your kids will love it. And I think I baby Ryder loves it too. I made homemade whipped cream by using heavy whipping cream and whipping heavy vanilla and powdered sugar in it. Whip until soft peaks form.

Serves 4Hands-On Time: 15m Total Time: 2hr 15m



  1. Set a fine-mesh sieve over a medium bowl. In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt. Gradually whisk in the milk, then the egg yolks.
  2. Cook the milk mixture over medium heat, whisking constantly, until thickened to the consistency of mayonnaise, 7 to 8 minutes. Continue to cook, whisking, for 1 minute more. Remove from heat and pour through the sieve into the bowl, pushing the mixture through gently with a rubber spatula or spoon. Add the butter and chocolate and stir until melted. Mix in the vanilla.
  3. Press a piece of plastic wrap directly on the surface of the pudding and refrigerate for at least 2 hours and up to 2 days. Before serving, gently stir the pudding to loosen it. Serve with the whipped cream.

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