At some point during my third pregnancy I got a massive craving for chocolate pudding pie - something my mom used to make with a graham cracker crust. Cravings were hard to fulfill while I was busy with two other kids and I remember it took me several days before I was able to gather the ingredients, find the time to assemble it and then wait patiently for it to set in the fridge. That was one heavily first slice. I found this recipe from Williams and Sonoma and now the chocolate pudding has become a family favorite and something I love to make on occasion. It made the cut when planning our meals in preparation for a big blizzard we just had and with an extra set of hands at home I actually had time to snap a photo. One of these was definitely my reward for helping shovel and pulling sleds while a 20 lb baby was strapped to me. The recipe makes enough to fill 6 small cups halfway so you have plenty of room to top the rest with whipped cream before serving.
2 1/2 cups milk
5 oz semi sweet chocolate
4 egg yolks
3/4 cup sugar
3 T cornstarch
1/4 t salt
1 1/2 t vanilla extract
In a heavy nonaluminum (I use enamel) saucepan over low heat, warm the milk and the chocolate, whisking until the chocolate is melted. In a bowl, whisk the egg yolks and sugar until pale yellow. Add the corn starch and salt and vanilla, then whisk until blended. Slowly pour the warm chocolate mixture into the yolk mixture, whisking constantly. Return the mixture to a saucepan and cook over medium heat until it thickens and begins to bubble slowly, around 6 minutes. Remove from the heat and stir until smooth. Pour into serving dishes, cover with plastic wrap and refrigerate until cold and firm, 2 to 3 hours.
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