Is that a picture of:
- chocolate pot de creme?
- chocolate mousse?
- chocolate pudding?
If you answered 1 or 2, well… you must not know ’bout me, because there’s no way I’m making something that complicated on a weeknight.
It is, however, probably the best chocolate pudding I’ve ever had.
Personally, I’m not really the dessert type. You know how it is; you’re either a dessert person, or you aren’t. My husband and kid, though, definitely are. So, when I found myself with little extra time between dinner and bedtime, I shooed them from the kitchen and surprised them with this:
Easy Enough for a Weeknight Chocolate Pudding
- 1 cup sugar
- .5 cup cocoa
- .25 cup all-purpose flour
- pinch of salt
- one 12 oz. can evaporated milk
- 1.25 cups water
- optional: one tablespoon vanilla (or other) extract
In a saucepan, combine dry ingredients. Add milk and water; stir or blend until smooth. (I used a stick blender.) Cook over medium heat, stirring constantly, until mixture comes to a boil.
Cook until desired pudding-like consistency, anywhere from 1-5 minutes. Remove from heat. Taste. If you feel it’s a a little lacking, stir in extract. Cool to room temperature, stirring (or blending) several times.
Eat while still warm and/or refrigerate uncovered (if you are a fan of pudding skin) or lay a piece of plastic wrap or parchment on the surface (if you are no fun at all).