Last night was a celebration of sorts in my house. My sweet little baby boy got his driver's permit! I can not believe they would let a sweet little toddler running around with plastic tools and toy tractors learn how to drive (Yes this is how I still see him, as opposed to the 15 1/2 year old man-child who towers over me and can eat half a cow in one sitting). I also can't believe I am actually old enough to have a child who is old enough to learn how to drive.
In honor of this exciting, albeit terrifying, occasion I made a special dessert. Homemade Double Chocolate Pudding or as I like to call it "comfort food for the Mommy who's baby is growing up"!
This pudding is 100x better than any pudding from a box! It has a fabulous Dutch processed cocoa and a nice bittersweet chocolate that is chopped and added to the hot mixture. After the pudding has thickened up, I added vanilla and Kahlua to give it some extra flavor. The pudding will thicken more as it cools in the refrigerator and you end up with a creamy, rich, decadent homemade pudding! I served mine with whipped cream that was whipped with Kahlua and a sprinkling of toasted almond slivers! Delish!!!
If your child is learning how to drive, you may want to follow up this dessert with a glass of wine for your nerves. I found it to be helpful! ;-)
Double Chocolate Pudding
1/2 cup granulated sugar
1/3 cup plus 1 tablespoon Dutch processed cocoa powder
1/4 teaspoon kosher salt
1/2 cup warm water
1/4 cup chopped Bittersweet chocolate
1 cup heavy cream
1 1/4 cups milk, divided
3 tablespoons cornstarch
1 teaspoon vanilla extract
2 tablespoon Kahlua
In a large saucepan, combine the sugar, cocoa powder, salt and warm water. Whisk to blend and bring to a gentle simmer over medium heat. Remove from the heat and stir in the chocolate, 1 cup heavy cream and 1 cup of the milk. Stir to blend and bring the mixture back to a gentle simmer.
Meanwhile, in a small bowl, combine the cornstarch and the remaining 1/4 cup of milk until the mixture is smooth. Stir the cornstarch into the simmering chocolate mixture and continue cooking it over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens, 3 to 5 minutes. From time to time, use a whisk to blend the pudding and assure that it is not sticking to the bottom or sides and scorching as it cooks. Remove from the heat and add the vanilla and Kahlua. Pour the pudding into a large bowl and cover tightly with plastic wrap so a skin doesn't form on top of the pudding. The plastic wrap should directly touch the top of the pudding in the bowl or cups. Refrigerate for a few hours or overnight.
Serve with whipped cream (I add a touch of Kahlua to my cream when whipping it) and sprinkle with toasted sliced almonds.
Recipe adapted from Alex Guarnaschelli