Creamy Chocolate and Chocolate Almond Pudding

In the continuing theme of using up Easter leftovers, I had a gallon of whole milk that needed to be used. Since my kids are getting a little older they drink 1% and now refuse to even touch whole milk.

This recipe just happened to surface from "the pile" and used ingredients I already had on hand. It was perfect for a family night treat. I was really surprised how easy it was to make and the chocolate flavor was amazing!  The texture was really smooth and creamy. Add some whipped cream and if you're feeling extra generous some chopped up heath bar!

I've included an chocolate/almond variation below that I can't wait to try.
Creamy Chocolate Pudding

Cooks Country

Serves 4

1/4	cup packed light brown sugar
3	tablespoons Dutch-processed cocoa powder (or regular)
3	tablespoons cornstarch
1/4	teaspoon  salt
2 3/4	cups whole milk
1/4	cup heavy cream
1	cup milk chocolate chips (the recipe testers prefer Hershey's brand for this recipe)
1/2	teaspoon vanilla extract

1. Combine brown sugar, cocoa, cornstarch, and salt in large saucepan. Whisk milk and cream into sugar mixture until smooth. Add chocolate chips and bring to simmer, whisking occasionally, over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes. Off heat, stir in vanilla.

2. Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until completely cool, at least 4 hours. (Pudding can be refrigerated in airtight container for 3 days.) Serve.

Chocolate-Almond Pudding

Serves 4

1/2	cup sliced almonds
1/4	cup packed light brown sugar
3	tablespoons Dutch-processed cocoa powder
3	tablespoons cornstarch
1/4	teaspoon Salt
2 3/4	cups whole milk
1/4	cup heavy cream
1	cup milk chocolate chips
1/2	teaspoon almond extract

1. Place almonds in skillet over medium heat. Stirring often, toast until lightly browned, about 5 minutes. Set aside.

2. Combine brown sugar, cocoa, cornstarch, and salt in large saucepan. Whisk milk and cream into sugar mixture until smooth. Add chocolate chips and bring to simmer, whisking occasionally, over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes. Off heat, stir in almond extract.

3. Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until completely cool, at least 4 hours. (Pudding can be refrigerated in airtight container for 3 days.) Sprinkle with sliced almonds. Serve.

Posted by: Sallie