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<blockquote data-quote="Sialia" data-source="post: 5994071" data-attributes="member: 1025"><p><strong>Chocolate Pudding</strong></p><p></p><p>Put a little milk in a heavy bottomed pot (say 1/2 cup). Stir in a few tables spoons of flour. Stir like mad until all smooth and gooey. Add another cup of milk and stir that in, no lumps. Then one more cup of milk. And a tablespoon or so of sugar, and a pinch of salt. Then turn on the heat about medium hot. Stir for about 6 minutes, scraping the bottom of the pot frequently so it doesn't stick and burn. When it starts to bubble and get thick, turn the heat down very low. Add your favorite chocolate in small pieces--a cup of chocolate chips works great, but a broken up 1 pound hershey's special dark will do fine. Or, you know, valrohna or lindt or ghiradelli or guittard or callebaut . . . when it's all melted smooth, lick the spoon and decide if it's sweet enough. If it's not, add a little more sugar, and (using a clean spoon) stir again over very low heat until smooth again. Repeat as needed until the pudding is perfect or all gone. Take it off the heat and add 1/2 tsp vanilla. Stir and pour what's left into bowls, cover with plastic wrap, and chill until firm or you just can't wait any longer. Serve with whipped cream if desired.</p><p> </p><p>(best way to break up a big bar of dark chocolate: put it in two sealed zip top bags (in case one bursts), and then hit it with a mallet until hit points are reduced to 0. Delicious <em>and </em>satisfying.)</p></blockquote><p></p>
[QUOTE="Sialia, post: 5994071, member: 1025"] [b]Chocolate Pudding[/b] Put a little milk in a heavy bottomed pot (say 1/2 cup). Stir in a few tables spoons of flour. Stir like mad until all smooth and gooey. Add another cup of milk and stir that in, no lumps. Then one more cup of milk. And a tablespoon or so of sugar, and a pinch of salt. Then turn on the heat about medium hot. Stir for about 6 minutes, scraping the bottom of the pot frequently so it doesn't stick and burn. When it starts to bubble and get thick, turn the heat down very low. Add your favorite chocolate in small pieces--a cup of chocolate chips works great, but a broken up 1 pound hershey's special dark will do fine. Or, you know, valrohna or lindt or ghiradelli or guittard or callebaut . . . when it's all melted smooth, lick the spoon and decide if it's sweet enough. If it's not, add a little more sugar, and (using a clean spoon) stir again over very low heat until smooth again. Repeat as needed until the pudding is perfect or all gone. Take it off the heat and add 1/2 tsp vanilla. Stir and pour what's left into bowls, cover with plastic wrap, and chill until firm or you just can't wait any longer. Serve with whipped cream if desired. (best way to break up a big bar of dark chocolate: put it in two sealed zip top bags (in case one bursts), and then hit it with a mallet until hit points are reduced to 0. Delicious [I]and [/I]satisfying.) [/QUOTE]
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