Silky chocolate pudding from BraveTart: Iconic American Desserts (page 261) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 01, 2018

    I used sheet gelatin, cut in small pieces, which mostly worked OK, although we discovered a few lumps in the final pudding. The puddings were rich enough with 1% milk (so not too indulgent). The pudding will taste strongly of whatever cocoa you use; I used Pernigotti, which was good in this. It isn't as deep or complex in flavor as some puddings, but since it's meant to be like a box pudding, I thought that was OK. It's quick and easy to make, but requires a few hours to set. After the final beating, the texture was nice and silky.

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