Photography by Baila Gluck
Using a slurry – a dissolved mixture of thickener – in this old-fashioned treat prevents unwanted lumps from forming, creating a totally smooth and delectable pudding.
Chocolate Rum Pudding
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4 servings
- Difficulty Level Easy
Ingredients
- 6 oz. (1 cup) good quality bittersweet chocolate, chopped
- 2-3 Tbsp. light brown sugar
- 2 cups milk (lowfat ok)
- Pinch of salt
- 3 Tbsp. cornstarch
- ½ tsp. vanilla
- 1½ Tbsp. dark rum
Instructions
- Combine the chocolate, sugar, and milk in a medium-sized heavy saucepan and whisk to blend. Place over medium-low heat, whisking constantly until all the chocolate is melted and the mixture is uniform. Remove from heat.
- In a small bowl, combine the salt and cornstarch. Add about a third of the chocolate mixture, vigorously whisking until the cornstarch is completely dissolved. Pour the resulting mixture back into the remaining chocolate mixture in the saucepan, and whisk to blend.
- Return the saucepan to low heat and stir continually until the mixture becomes thick and glossy, about 8 to 10 minutes. Remove from heat; stir in vanilla and rum.
- Quickly pour the pudding into individual serving cups or ramekins (6-7 oz. size) before it has a chance to set. Place a sheet of waxed paper or plastic wrap against the surface to prevent a skin from forming on top, if desired. Chill for at least 2 hours before serving.
- Garnish with a dollop of lightly sweetened whipped cream, almond crunch, or serve simply with 1 to 2 lady fingers on the side.
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