Spicy Chocolate Pudding
Adapted from Smitten Kitchen's recipe
Serves 2-3
2 ounces cornstarch
4 ounces sugar
pinch of salt
1 1/2 cups 2% milk
3 ounces chocolate, coarsely chopped (I used a variety of good quality chocolate: assortment of 60%, 70% and maybe a piece or two of 90% bittersweet; my current favorite chocolate makers are Taza, Scharffen Berger, and IKEA {who knew?!}).
1/2 teaspoon pure vanilla extract or powder (if you have it)
1/8 - 1/4 teaspoon ancho chile powder (varies depending on your heat preference)
1. Combine the cornstarch, sugar and salt in medium size bowl or double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place the bowl over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla extract or powder and chile powder.
2. Strain through a fine-mesh strainer (or skip this step if you are absolutely certain that zero lumps exist in the pudding) into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.
3. Place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.