Have you ever had one of those days where you end the day finding you are eating leftover chocolate pudding from the pot you cooked it in, with the soup serving spoon, and wondering that if you decided next time to change it up, if you put the rum in before or after cooking? Also asking why we had kids? Oh…yeah…me neither.

Yesterday was one of those days. Pinching, yelling, screaming (by mommy and Taylor), crying (by everybody but Taylor), exhaustion, too much to do, etc, etc. Since I loved chocolate, when I was out at Target to pick up a prescription, I stopped by the baking aisle to pick up some cornstarch. An essential ingredient in…

…Chocolate pudding.

Yes, creamy, silky, luxuriously rich chocolate pudding. Now I am picky Have you ever had one of those days where you end the day finding you are eating leftover chocolate pudding from the pot you cooked it in, with the soup serving spoon, and wondering that if you decided next time to change it up, if you put the rum in before or after cooking?about my deserts (I mean, if I’m going to sacrifice a day’s worth of calories on it, it better be good 🙂 ). The thing I hate most about homemade chocolate puddings is that they taste less creamy and chocolate-y, and more grainy and like bitter baker’s chocolate or the telltale taste of baking cocoa.

I made this recipe sans alcohol the first time around because it was going to the kids as well as Ryan and I. But adding in the alcohol makes it so good. You can add in the alcohol before or after cooking, but before will cook out any alcohol. Yet this method will also intensify the flavors of the alcohol a bit.

Chocolate Pudding

The Stay at Home Soprano

Chocolate pudding captioned

1 cup Half and Half
1 cup whipping cream
1/2 cup cornstarch
1/4 tsp salt (kosher is best)
4 cups milk (Whole is good, but with the fat content of the cream, any percentage of fat will do.)
3/4 cup dutch cocoa powder (Regular is fine as well.)
1 1/2 cups white sugar
2-3 tsp (or to taste) vanilla (for non-alcoholic rum)
1 jigger (or to taste) Spiced Rum or alcohol of preference
2 cups milk chocolate chips

Directions

  1. Whisk together cornstarch, cocoa, sugar, and salt in a medium sauce pan.
  2. Mix together half and half, cream, and milk ( and spiced rum if using and before cooking) and add to the cocoa, salt, and cornstarch mixture.
  3. Over medium heat, bring to a boil and cook for 2 minutes longer.
  4. Add the two cups milk chocolate chips and stir until melted and incorporated.
  5. Add vanilla (if not using alcohol) or add the jigger, or to taste, of spiced rum/alcohol of choice if using the adding after cooking version. Note: adding the alcohol after the cooking step will increase the pudding’s liquid and make it a tad thinner, but with using it in place of the vanilla, shouldn’t make much of a difference. Adding more alcohol will obviously increase this effect.
  6. Spoon into individual bowls and let cool or serve warm. Your choice. To avoid the pudding skin forming, you can put some plastic wrap directly on the surface of the pudding while it cools.
  7. Enjoy!

Other options are to change the types of chips you add to the pudding. The combinations are huge. I hope you enjoy this recipe. If you love cookies check out my Oatmeal Chocolate Chip Cookies! 🙂

Sarah

As always, positive comments are welcome. Negative hurtful comments will be trashed before I can even finish reading them. I have many readers who are emotionally vulnerable, and I will not post comments that will further harm.

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Sarah