Homemade Chocolate Pudding Print Recipe
4 to 5 servings
1 and 3/4 cups milk
1 cup sugar
3 tablespoons flour
2 tablespoons cocoa (use 3 tablespoons for more of a semi-sweet chocolate taste)
3 egg yolks
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
In a medium saucepan off heat, whisk together the milk, sugar, flour, cocoa, and salt until smooth. In a small bowl, whisk the egg yolks until smooth, then whisk yolks into milk mixture until completely incorporated.
Place saucepan onto medium-low heat, and whisk continuously until mixture begins to thicken and then bubble (about 8 to 10 minutes). After mixture begins to bubble, continue to cook and whisk for an additional two minutes. Remove from heat. Stir in vanilla and butter, and whisk gently until butter is completely melted.
Pudding can be served warm or cold. Leftovers should be refrigerated. If refrigerating, cover surface of pudding completely with plastic wrap (wrap should lie on the surface of the pudding). This will prevent a skin from forming.
(This pudding recipe makes a great chocolate pie filling, by the way. Just reduce milk by 1/4 cup (from 1 and 3/4 cups to 1 and 1/2 cups). Makes one, nine inch pie).
Pie Crust Dippers
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper.
You will need one single crust recipe of pie dough (or one single refrigerated pie crust) and one whole egg or egg white for egg wash (egg wash is optional). Onto a lightly floured surface, roll the dough out as for pie. Cut 1" X 4" strips with a knife, or cut shapes with cookie cutters. If not using egg wash, lay pieces out on prepared cookie sheet.
The egg wash is optional, but it does two things: it makes the dippers shiny, and it helps the sugar sprinkles to adhere. For egg wash: in a small bowl whisk together the egg (or egg white) with 2 teaspoons water. With a pastry brush, brush cut shapes lightly with egg wash. Bake as is, or sprinkle lightly with sugar (I used sparkling sugar). Lay pieces on prepared cookie sheet.
Bake until light golden brown, about 15 minutes. Let cool on cookie sheet for 5 minutes, then remove dippers onto a wire rack to cool completely. When cool, dippers may be used right away, or stored in a covered container.