Chocolate Pudding-- Love in a Bowl

Pudding is one of those foods that instantly transports me back to childhood.  We didn't have it all that often- mom was more of a jell-o gal- which made it all the more special when we did have it, even if it was a boxed mix.

When I was 10 or 11, I began making pies and I discovered pudding "made from scratch".  It was creamy and rich.  It's a wonder any of it made it into my cream pies!  Some of the steps didn't make sense to me, like tempering the eggs.  It amazes me that I never ended up with scrambled eggs in my pudding.  I've now mastered the technique, and am sharing it with you.  It takes a little more time than the mixed kind, but is SO worth it.  No more boxed pudding!

Here's what you'll need:
1 c sugar
2/3 c cocoa powder
4 TBSP cornstarch
4 c whole milk (you can use reduced-fat versions, but it will be thinner and less rich)
4 egg yolks, lightly beaten
1 TBSP vanilla
1 TBSP butter

Combine sugar, cocoa and cornstarch in a heavy pot.  Whisk to combine.  Slowly add the milk.

Heat, over medium heat, to boiling, stirring constantly.  Remove from heat.

Slowly mix 1/3 of the chocolate mixture into the beaten eggs.  This is called "tempering", which means bringing the eggs to the temp of the hot mixture, and will prevent the eggs from scrambling when you add them to the pudding.

Add the egg mixture back into the pot.

Return to boiling, over medium heat.  Cook 1 minute.

Remove from the heat.  Whisk in the vanilla and butter.  Why butter?  It adds richness and makes the pudding glossy.

Pour into a large bowl or 8 dessert dishes.  Cover with plastic wrap. Make sure you pres the plastic onto the surface of the pudding.  This will prevent it from forming a skin as it cools (which is GROSS).  Refrigerate until cool, about 3 hours.

Enjoy!

Triple-Chocolate Fudge

This is another fudge great for gift giving or an exchange.  It's creamy and smooth, with a balanced sweetness.  It does have a lot of steps, but each one is simple to do.  Make sure all your prep is done before you start cooking.  This will help prevent graininess from overcooking. As with all fudge, do not make this if it's raining or overly humid.

 
Here's what you'll need:
6 c sugar
1 can evaporated milk
2 sticks butter
1 8-oz tub mascarpone cheese
1 13-oz jar marshmallow cream
1 TBSP vanilla
2 c vanilla milk chips
1 c milk chocolate chips
1 c special dark chips
2 TBSP cocoa powder

Line a 9x13 pan with foil or parchment.  Spray with cooking spray.  Set aside.

Put white milk chips in large bowl.  Set aside.

Combine milk chips, special dark chips and cocoa powder in large bowl.  Set aside.

Heat sugar, milk, butter and cheese to boiling in a 6-quart pot over medium-high heat (6-8 min) stirring constantly.  Reduce heat to medium.  Cook for 10 minutes, stirring occasionally.  Remove from heat.

Quickly stir in marshmallow cream and vanilla.

Pour 4 cups of this mixture over the vanilla milk chips; stir to mix.

Stir the milk and dark chocolates and the cocoa powder into the remaining marshmallow mixture in pot.  Stir, quickly, until mixed well.

Pour one-third of the white mixture into the prepared pan, spreading evenly.

Quickly pour over one-third of the chocolate mixture, evenly, over the top.

Repeat two more times.  Pull a knife through the top to create a marbled design.

Cool, at room temp, until set.  Refrigerate 3 hours or more before cutting into 1 1/2-inch squares.  Makes 96 pieces (about 6 lbs.).

Enjoy!