Delicious. Yields 4 half-cup servings.
High quality chocolate chips a la Guittard will work in this recipe. Cheap chocolate chips won't melt appropriately; you'll want to finely chop a bar.
| Ingredients | Step |
|---|---|
| 65 g (⅓ c.) sugar 30 g (⅓ c.) cocoa 2 T. cornstarch ⅛ t. salt |
In a saucepan, stir together. |
| 2 c. milk | Slowly stir in, stirring until smooth and combined. |
| Heat mixture over medium-low head, stirring constantly, until the pudding thickens. It will bubble and coat the back of the spoon (about 5-10 minutes). | |
| 3-4 oz. (85-115 g) chocolate, finely chopped | Add and stir vigorously, until the pudding is very thick and smooth (about 30 seconds). |
| 1 t. vanilla | Remove from heat. Stir in vanilla. |
| Pour into ramekins. Cover each ramekin to avoid forming a skin (possibly with plastic wrap). |
Source: Ali Slagle (NYT Cooking)