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January 5, 2012

Schokoladenpudding
Posted by Jim Macdonald at 11:51 AM * 37 comments

Chocolate Pudding
(serves 6, once around)

(Yet another Old Family Recipe)

  • ¾ cup sugar
  • 5 T flour
  • ¼ tsp salt
  • pinch of cornstarch
  • 3 cups whole milk
  • 3 1-ounce squares unsweetened baking chocolate
  • 1 T vanilla (or ½ T vanilla and ½ T rum, orange, or almond extract)

Combine sugar, flour, cornstarch, and salt in top of double boiler, mixing thoroughly.

Add milk gradually, stirring well.

Add chocolate.

Place over boiling water; cook and stir until thickened (wire whisk meets distinct resistance from the liquid). After thickening has occurred, cook 10 minutes longer, stirring occasionally.

Take off heat; add vanilla.

Chill (if the howling hordes will let you); serve with optional milk or cream. It’s only fair to note that — at least at our house — the pudding is seldom around long enough for anyone to serve it thoroughly chilled.

(Note: Peppermint extract also works. So will various liqueurs, such as Frangelico.)


T = Tablespoon = 15 mL
tsp = teaspoon = 5 mL

Cooking with Light (recipe index)
Comments on Schokoladenpudding:
#1 ::: cgeye ::: (view all by) ::: January 05, 2012, 02:06 PM:

May I launch the first "nummy!" into cyberspace? Thank you.

#2 ::: Lila ::: (view all by) ::: January 05, 2012, 03:03 PM:

That sounds delicious. It would be even better if mere mention of the word "pudding" did not start the "Giga Pudding" earworm. No, I'm not going to link to it. You have been warned.

#3 ::: ctate ::: (view all by) ::: January 06, 2012, 12:15 AM:

My favorite substitution for vanilla extract in many dessert-related activities: bourbon. Tremendous yum with chocolate or caramel.

(Vanilla extract has the same alcohol content too, so it's not a more "spirited" substitution except by suggestion!)

#4 ::: dcb ::: (view all by) ::: January 06, 2012, 04:10 AM:

Yummy healthy* and vegan** chocolate pudding:

Whisk 2 x 359g pack of silken tofu in food processor/blender until it looks like thick smooth cream.
Add a couple of tablespoons of soft brown sugar or demarara sugar and mix in.
Melt 200g of good dark (e.g. 85% cocoa) chocolate in the microwave.
Pour the chocolate into the whisked tofu and mix in.
Add a couple of teaspoons of orange oil (to taste), mixing in.
Allow to cool and place in the refrigerator to chill.
Use cook's prerogative to scrape out the bowl!

*Tofu is healthy and dark chocolate is good for you...
**So long as you use decent dark chocolate without milk in it

#5 ::: geekosaur ::: (view all by) ::: January 06, 2012, 05:42 AM:

ctate @3:
If you're using a medium to high end vanilla extract, it may well be bourbon.

dcb @4:
I know quite a few vegans who don't eat chocolate because the added sugar was probably typical white sugar, which is filtered through bone char (among other reasons, including that many varieties even of dark chocolate still have some amount of dairy added).

#6 ::: dcb ::: (view all by) ::: January 06, 2012, 09:57 AM:

geekosaur @5: I got this from my sister, who doesn't eat dairy, and I've made it using chocolate which doesn't contain milk (as I specified above). Obviously if you know/suspect your vegan friends won't eat chocolate that's not guaranteed vegan then you make it with vegan-approved chocolate. And with unrefined sugar, naturally.

#7 ::: dcb ::: (view all by) ::: January 06, 2012, 10:41 AM:

And it may be better with 300 g chocolate not 200 g as stated above - sorry!

#8 ::: OtterB ::: (view all by) ::: January 06, 2012, 01:10 PM:

dcb, I'm not familiar with orange oil. Is it going to give the pudding an orange flavor?

I keep mistyping "orange" as "organ" flavor, which sounds unappetizing.

#9 ::: dcb ::: (view all by) ::: January 06, 2012, 05:13 PM:

Yes, orange oil/orange extract (edible essential oils - comes in a small bottle in the baking section in UK supermarkets). You could probably try with other flavours as well e.g. peppermint. The flavour is quite intense. I used Green & Blacks 85% chocolate (eating, not cooking); their Maya Gold is already orage flavoured so could also be used.

It's quite rich so this would probably make 6-8 portions. It also freezes and thaws just fine, so you can make yourself several little treats...

#10 ::: Earl Cooley III ::: (view all by) ::: January 06, 2012, 07:55 PM:

Do the capital T's in the recipe refer to the tablespoon unit of measure?

#12 ::: ctate ::: (view all by) ::: January 07, 2012, 12:03 AM:

geekosaur @5:
AFAIK "Bourbon vanilla" is the botanical variety, not the tincture base. That sounds like it'd be darn tasty, though. Hmm!

dcb @4:
If you add exactly the right amount of orange oil, the result will taste just like Tootsie Rolls®! I discovered experimentally at a homemade ice cream party once upon a time that the instantly-recognizable Tootsie Roll® flavor is pretty much just cocoa + orange at just the right balance. Doesn't take much orange.

#13 ::: Erik Nelson ::: (view all by) ::: January 07, 2012, 12:35 AM:

For me the combination of chocolate and orange brings back memories of dishwashing at on breakfast crew in boarding school; people would pour out unconsumed orange juice and cocoa on the drain board and that's what it smelled like if you worked the front of the dishwasher.

#14 ::: James D. Macdonald ::: (view all by) ::: January 07, 2012, 08:48 AM:

T = Tablespoon = 15 mL

tsp = teaspoon = 5 mL

#15 ::: Erik Nelson ::: (view all by) ::: January 07, 2012, 11:19 PM:

OtterB at #8: Organ-flavored.

I read in a book that when the manufacturer mixes a bad batch of paint and it accidentally congeals that's called "livering" because it looks like liver. Perhaps chocolate pudding can do that too.

#16 ::: praisegod barebones ::: (view all by) ::: January 08, 2012, 04:27 AM:

dcb@9: their Maya Gold is already orage flavoured

Just the thing for the current stormy weather in the UK.

#17 ::: B. Durbin ::: (view all by) ::: January 08, 2012, 09:49 AM:

Evil. I'm at work and many hours away from anything resembling such goodies as chocolate pudding with orange flavoring.

#18 ::: Tracie ::: (view all by) ::: January 08, 2012, 12:40 PM:

I keep reading "Schadenpudding.". I suppose it could be made darker ...

#19 ::: Thena ::: (view all by) ::: January 08, 2012, 01:01 PM:

@18

Kind of like Scalzi's Schadenfreude pie?

#20 ::: geekosaur ::: (view all by) ::: January 08, 2012, 06:04 PM:

ctate @12:
I was unclear; several higher-end vanilla extracts explicitly say they use bourbon as the alcohol base instead of grain alcohol (others use other liquors).

#21 ::: Laura Runkle ::: (view all by) ::: January 09, 2012, 06:01 PM:

ctate@12 and geekosaur@20: I do make homemade vanilla extract using good bourbon. Six months, as many slit vanilla beans as you can put into the narrow-mouthed bottle, cover with bourbon. Add new bourbon and shake when it no longer covers the beans. Yum!

#22 ::: TexAnne ::: (view all by) ::: January 09, 2012, 06:59 PM:

Would anyone be willing to explain more about "good bourbon"?

#23 ::: geekosaur ::: (view all by) ::: January 09, 2012, 07:18 PM:

TexAnne @22:
I never said anything about "good bourbon", being unconvinced that such a thing exists. :)

#24 ::: Tom Whitmore ::: (view all by) ::: January 09, 2012, 07:28 PM:

TexAnne @22 -- small batch single barrel bourbons, like Basil Hayden, are in fact much tastier than the blended stuff that's usually passed off on the unsuspecting. But then, I've tested a lot of single-malts in my day -- and the difference is very much like the difference between single malts and blended scotch whiskey (each one has a real taste that is just its own, not a batch of competing tastes that are supposed to work together but seldom do).

#25 ::: Lee ::: (view all by) ::: January 09, 2012, 10:51 PM:

dcb, #4: I've sent that on to my partner's daughter who is vegan, thanks!

Jim, #14: Thanks also -- the "1t = 5ml" measurement is something I can wrap my brain around, which will be useful for things beyond the realm of cooking.

#26 ::: dcb ::: (view all by) ::: January 10, 2012, 03:15 AM:

Lee @25: You're/she's welcome! Did you pass on the correction of 300g chocolate, not 200g? It is better for the extra.

TexAnne@22: Blantons (and I love the horse on the top of the cork), Rock Hill Farms - two rather nice single barrel bourbons which I have nestling in with my single malt collection. Bourbons are rather more like Irish whiskey than like Scotch whisky, being sweeter. They're not going to topple Talisker or 18yo Glenlivet from the top of my preference list, but I do enjoy them sometimes.

#27 ::: Torrilin ::: (view all by) ::: January 10, 2012, 09:50 AM:

I made this with 100g of Droste pastilles. Yum. I then fed it to my partner-creature, who is laid up with a broken collarbone. He made a plaintive request that pudding should be chilled, and helped devour it.

Which brings me to my question... can we have an extension of Trauma and You, about what to do when you are the patient? For adrenalin is a hell of a drug, and even someone with decent first aid training can make some pretty stupid decisions in the aftermath of an accident.

#28 ::: Tracie ::: (view all by) ::: January 10, 2012, 10:37 AM:

Thena #19: it's a lot like Schadenfreude pie, but you eat it with a spoon.

Hope you're feeling better.

#29 ::: ctate ::: (view all by) ::: January 10, 2012, 10:57 AM:

geekosaur @20:
I had no idea. Now I need to do a little shopping.

TexAnne @22:
The other recommendations so far are good. I'd add a few that have become favorites around here: Booker's and Baker's [two more higher-end products from the Jim Beam line] and Black Maple Hill. If you're looking for a good "well" bourbon, one that is inexpensive but highly drinkable for the price and mixes well, Maker's Mark or Four Roses are good options. I'm told the latter is very popular in Kentucky; take from that what you will.

Baker's is the one I recommend to single-malt drinkers who are interested in discovering bourbon. To my taste it has a smoky quality that puts it a bit closer to scotches.

I also cherish my bottle of single-barrel private-bottling Four Roses; alas irreplaceable. Four Roses has a program in which they'll send you samples straight from four or five barrels that are ready for bottling. You decide which you want, and they then bottle the whole barrel outright, label it for you, and ship you the lot. Our favorite liquor store does this periodically in connection with a local whisk[e]y club, and we got a bottle from last year's barrel. It's scrumptious but now sold out.

#30 ::: Henry Troup ::: (view all by) ::: January 10, 2012, 09:56 PM:

An astounding raw vegan chocolate pudding is described at http://www.beautiful-vegan.com/2009/04/blog-post.html

Uses avocados, cocoa powder, vanilla, and something sweet - they say agave nectar, but I used plain old sugar. The avocados need to be very ripe, of course.

My not-vegan but lactose-intolerant sister was very pleased.

#31 ::: Emily H. ::: (view all by) ::: January 11, 2012, 07:22 PM:

I am pleased to have finally solved the Chocolate Pudding Mystery, to wit: why is it that I always manage to make chocolate soup and never chocolate pudding?

It turns out that cornstarch needs to get right up to the boiling point to properly thicken pudding. My ad-hoc double boiler setup is a thick plastic bowl on top of a saucepan, and a thick plastic bowl conducts heat too poorly to get the pudding hot enough.

I poured the whole mixture directly into the saucepan, turned the heat way down, and it firmed up very nicely.

#32 ::: Terry Karney ::: (view all by) ::: January 12, 2012, 10:50 AM:

I wonder how it would work with yogurt. Merav, and Jon, have problems with lactose. the protein ratio is different. Perhaps some ghee to put the fat back in.

I may have to play with this.

#33 ::: elise ::: (view all by) ::: January 13, 2012, 03:20 PM:

Tom Whitmore @24: small batch single barrel bourbons, like Basil Hayden, are in fact much tastier than the blended stuff that's usually passed off on the unsuspecting.

Ah, Basil Hayden. A while back, I was poking around at a genealogy site with PNH's data (and his permission), and came back to report that he might consider going to the liquor store, getting a bottle of one of Basil Hayden's offerings, and photoshopping a new label for it that said Old Great-Great-Great-Great-Great Grand-Dad Whiskey.

Also, now I want pudding. And I don't even like pudding. Jim, you fiend.

#34 ::: Jim Macdonald ::: (view all by) ::: January 13, 2012, 08:24 PM:

You'll like this pudding, Elise.


Some years back, at a slush-kill Patrick was unable to attend, we brought a bottle of Basil Hayden so Patrick could be with us in spirit.

#35 ::: Paula Helm Murray ::: (view all by) ::: January 13, 2012, 08:56 PM:

Like the really good Irish whiskies and single-malt Scotches (mostly Islay) I accidentally learned that I like the real, good, single bourbon. I a little glad that a) it is all EXPENSIVE and b) I only like it a shot or less at a time, so it isn't really worth it to buy a bottle. Plus except for the occasional bloody mary in preparation for or on an airplane flight, I pretty much gave up drinking hard liquor a long time ago.

A wee dram from a friend once in a while is sufficient, going to a tasting is too much. Unless I sit next to my Jim, who lets me have sniff and a wee sip if it smells good.

The saddest face I ever saw was a friend who was sharing out a very expensive bottle of scotch, I took a sniff and told him, "I can't swallow it, it smells too much like basic scotch..." (My dad's favorites were expensive blends, they always made me gag from the scent profile.) Actually the quote in the local area's regular con "one liner/non sequitur" Sunday 'zine was "Sorry, it won't swallow."

#36 ::: P J Evans ::: (view all by) ::: January 13, 2012, 09:02 PM:

32
Terry, you might want to try home-made yogurt that is either whole-milk or low-fat. With home-made, you can let the culture do its thing until there's effectively no lactose left in it. (My father worked with someone who was severely lactose-intolerant, and could eat home-made yogurt but not commercial yogurt.)

#37 ::: hamletta ::: (view all by) ::: January 14, 2012, 09:19 PM:

Emily @31: Another option is the good ol' microwave. The first pudding I made from scratch was a recipe almost identical to this one, from a microwave cookbook.

Anything that requires a double boiler, like melting chocolate, can be done in the microwave, because there's no direct heat to scorch it. You just need to stop and stir every minute or so.

The cooking directions say to cook on high 3 min, then stir. Cook on high for 2 to 8 mins. more, until boiling and thickened, stopping every minute to stir to keep it smooth.

The leftovers used to separate a bit in the fridge overnight, but I'd just whisk it a bit, and it'd be fine.

I haven't made it in years. Maybe I need to rectify that!

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