Gary's Chocolate Pudding

Forget the boxed stuff. This from-scratch chocolate pudding uses real unsweetened baking chocolate grated directly into the double boiler with milk, sugar, and cornstarch. The result is darker, richer, and more intensely chocolatey than anything from a packet.

The double boiler is doing important work here. It heats the pudding gently and evenly so the cornstarch thickens gradually without scorching on the bottom or forming lumps. Direct heat makes pudding burn fast; the double boiler is your insurance policy.

Vanilla goes in after the pudding comes off the heat. High temperatures destroy the volatile flavor compounds in vanilla extract, so adding it last preserves that warm, fragrant note.

Kitchen Tips

• Grate or shave the baking chocolate before adding to the pot. Large chunks take too long to melt and create an uneven texture.
• Stir constantly during the initial thickening. Cornstarch pudding goes from too thin to too thick quickly, and stirring keeps it smooth.
• Adjust the cornstarch to your preference. More for a firmer, sliceable pudding; less for a softer, spoonable one.
• Press plastic wrap directly onto the surface of the pudding before chilling to prevent a skin from forming (or leave it off if you like the skin).

Variations

• Use whole milk for the richest result, or 2% for a lighter version.
• Top with whipped cream and shaved chocolate for a classic presentation.
• Stir in a tablespoon of instant espresso powder with the dry ingredients for a mocha pudding.