Smooth As Silk Chocolate Pudding. Eggless,No Bake!

Smooth as silk ,uber chocolaty, super easy and quick, make ahead, no bake! Phew! Forgive me for all that drama, but how else do I get your attention? Summer has officially started and its not exactly enjoyable to be in the hot kitchen for long periods of time. Those scheduled and unscheduled power cuts,mess up all plans of baking. But of course, it only means more of no bake stuff and desserts like this one. Chilled desserts? Yes please!

Puddings can be easily made to serve 2 or 4 or 40. It usually be made ahead and chilled, they can be made with eggs and without. This one here is without eggs, nevertheless very rich and indulgent. Chocolate puddings can again be with just cocoa (not if I can't avoid) or cocoa and chocolate or only chocolate. Clearly, the last kind is my first choice and preference.

Everyone must have a recipe for chocolate pudding in their repertoire. Since I do not have a heirloom recipe handed down to me and I was not happy with a couple of recipes I tried, I had to kind of come up with my own. We loved this pudding - super smooth, indulgent and satisfying. Be warned - this recipe below is only for serious chocolate lovers!

Take this recipe as a guide and tweak it to your taste altering the amount of cornflour, chocolate and sugar. Add a dash of coffee/orange zest/brandy perhaps? Do come back and let me know what you did. 

I usually have tetra packs of whole milk and cream at home, chocolate of course. So this becomes a sort of store cupboard dessert that can be put together any time.

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Ingredients: 

(to serve 6, double the recipe if you wish)

Whole milk,cold (3.5% fat) - 1 cup / 240 ml 

Cornstarch/Cornflour - 1 tablespoon

Cream ( I use Amul 25%) 6 tablespoons / 90 ml

Instant coffee - 1/2 teaspoon(optional)

Salt - a tiny pinch

Sugar - 1 - 2 tablespoons

Dark chocolate - 150 grams, very finely chopped

Soft unsalted butter - 1 tablespoon

Pure vanilla extract

Method: 

• Take about 1/4 cup of the cold milk from the recipe in a small bowl. Whisk in the cornstarch, ensuring no lumps.
• Transfer to a heavy saucepan, add in the rest of the milk.
• Add the cream, sugar, salt and coffee if using. Whisk well to combine.
• Heat on low heat for 2-3 minutes or until the mixture is slightly thick. The mixture will leave a track on the back of a spoon.
• Take off the heat. Immediately whisk in the chopped chocolate followed by the butter so they melt completely.
• Add the vanilla. Strain the mixture, helps get rid of any lumps or bits of chocolate.
• Pour the mixture into small dessert glasses. Press clingfilm on the surface of the pudding or a 'skin' will form.
• Refrigerate for at least 4 hours,overnight is best. The pudding will thicken further as it cools.  These can be stored in the refrigerator for 2 days. 
• Just before serving, top with some fresh berries(photogenic) or chilled whipped cream(yum!)

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