1/2 cup sugar
1/3 cup plus 1 tablespoon unsweetened cocoa
1/8 teaspoon salt
1/3 cup warm water
1 ounce semisweet chocolate, finely chopped
2 cups half-and-half
3 tablespoons cornstarch
1 1/2 teaspoon vanilla
Grated semisweet chocolate
Directions - Chocolate Pudding Recipe:
Have ready a four 6-ounce ramekins. If you intend to unmold the pudding, then grease the molds, and set aside.
In a heavy saucepan mix thoroughly sugar, unsweetened cocoa, and salt. Gradually stir in 1/3 cup water, making a smooth, runny paste.
Stirring constantly, bring to a boil over medium heat, then remove from the heat. Add finely chopped semisweet chocolate to saucepan, and stir briskly until melted. Next, stir in 1 3/4 cups half-and-half.
In a separate small bowl place cornstarch, and very gradually whisk in 1/4 cup half-and-half until a smooth paste is created.
Thoroughly stir the cornstarch paste into the chocolate mixture. Cook, stirring constantly, over medium heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute. Remove from the heat, then stir in vanilla.
Pour the pudding into the prepared ramekins. If you do not want a skin to form, immediately press plastic wrap directly onto the surface of the pudding.
Refrigerate for at least 2 hours or up to 2 days. Serve with whipped cream, sprinkled with grated semisweet chocolate.
Recipe yields 4 servings of chocolate pudding.