Recipe: chocolate pudding
It’s nice to be back in Crested Butte, even if only for a long weekend. The air here stays nice and chilly. Even on a bluebird day, we’re still below freezing and overnight temperatures dip to double digits below zero (°F). That helps to preserve the lovely snow for days on end. It’s winter done right. We tele the mountain in the morning and skate the trails in the afternoon. When it’s a powder day (more, please!) the mountain is where it’s at. On the non-powder days, we make use of the fantastic 55-km network of nordic trails that connect our neighborhood, town, Mount Crested Butte, and the beautiful Slate River Valley. Nothing takes the edge off a hard workout like solitude and beautiful scenery.
one of the many things to love about crested butte
skiing up the snowy valley
mount crested butte and the slate river
Jeremy and I basically packed our laptops and our skis for Crested Butte: to work and to play for a few days. Oh, I also brought chocolate pudding. It all started when I purchased a container of Trader Joe’s Belgian chocolate pudding for Jeremy last month during the holiday cookie baking frenzy. The cookies were off-limits until the distribution had been completed, so the pudding was intended to satisfy any sweet cravings he might have gotten during his finals-grading marathon. It wasn’t until I was flipping through my latest issue of Fine Cooking that I found a simple recipe to make my own dark chocolate pudding.
you’ll need: cream, milk, sugar, eggs, cocoa powder, salt, cornstarch, vanilla
Having made chocolate pudding before, the one step that turns a simple recipe into a not-so-simple recipe is chopping chocolate. I don’t like chopping chocolate. It makes a mess because our air is so dry and the electrostatic charge sends tiny shards of chocolate clinging to all possible surfaces (think iron filings in the Wooly Willy toy). But this recipe doesn’t require the chopping of chocolate – woohoo! It’s based on cocoa powder, so make sure you get a good quality cocoa powder.
sift the cocoa, cornstarch, and salt together to avoid lumps
whisk the cream in completely
stir in the yolks (it will be thick, be patient)
**Jump for more butter**