Рецепт Quick Chocolate Pudding with Black Cherries
Chocolate pudding is something I tend to only
think of when I see it in grocery stores in the little plastic cups, but it can
be so much more. It can be a decadent dessert that is enjoyed slowly by the
spoonful instead of eaten hastily as just a snack. There are so many flavors
available now in stores but I really love a good, rich chocolate pudding.
The great thing about this recipe is that you
don't have to use cherries, you could use strawberries, blueberries,
raspberries, or anything else you think may be good. Mandarin oranges anyone? I
used frozen black cherries and didn't even bother to thaw them. I just chopped
up the frozen black cherries and distributed them among the dishes of pudding,
the still warm pudding thawed out the small pieces of cherry in no time. I was
also thinking whipped cream may add another delicious element to this dessert,
but I didn't have any :(.
I did eat one dish while it was still warm and
loved it! I chilled the other three and really liked them chilled too. I felt
like the cherry flavor actually came out more when the pudding was warm though.
If you do serve it warm then this entire recipe can be finished within 15
minutes, quick and easy. I hope you enjoy it as much as I did!
Quick Chocolate Pudding with Black Cherries
- Makes four ¾ cup servings
- Ingredients:
- - ⅓ cup
- granulated sugar
- - 3 tablespoons cornstarch
- - 3 tablespoons cocoa powder
- - ½ cup coffee, hot
- - 1 cup milk, hot
- - 4 ounces semi-sweet chocolate chips
- - 1 teaspoon vanilla extract
- - 1 tablespoon unsalted butter
- - 1 cup fresh or frozen black cherries, chopped
Directions:
1. In a medium saucepan whisk together the granulated sugar,
cornstarch, and cocoa powder until blended. Whisk in the hot coffee and mix
until blended.
2. Place the saucepan over medium high heat and slowly whisk in
the hot milk. Stir the mixture constantly until thickened, about 2-3 minutes.
3. Whisk in the chocolate chips until the mixture is smooth.
Remove from heat.
4. Stir in the vanilla extract and butter until the pudding is
smooth and creamy. If desired, push the mixture through a fine strainer or
sieve to ensure that there are no lumps (I always do this).
5. Divide the pudding evenly between four 1-cup dishes. Top each
dish evenly with ¼ cup chopped black cherries covering all of the pudding. *The
cherries add a nice additional flavor and negate the need to cover the pudding
with plastic wrap so that a “skin” doesn’t form on the top
6. Serve immediately if you want warm pudding or chill for at
least an hour then serve.
This is an original recipe
This recipe may be linked up to: