Milk Chocolate Pudding

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[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text]Ingredients:

• 2 tablespoons sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsweetened cocoa powder
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 4 ounces fine-quality milk chocolate, chopped
• 1 teaspoon pure vanilla extract

Accompaniment:

• Lightly sweetened whipped cream

[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]Method:

1. Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth.
2. Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.

Cooks’ note:
Pudding can be chilled, covered with plastic wrap after 2 hours, up to 3 days.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/6″ offset=”vc_hidden-sm vc_hidden-xs”][/vc_column][/vc_row]