HOMEMADE CHOCOLATE PUDDING

Makes 6 servings

Chocolate pudding makes everyone feel like a kid. If you want the pudding slightly more bitter, simply substitute bittersweet for the semisweet chips.

The taste of the chocolate really stands out with the addition of the vanilla extract. Make sure to use pure vanilla extract only, not imitation. To make your own vanilla at home, split six vanilla beans in half lengthwise to reveal their seeds. Put the beans in a quart of best-quality vodka to steep in a dark place at room temperature for one month. After steeping, you’ll have a flavorful extract.

¾ cup sugar

cup cocoa powder

3 tablespoons cornstarch

¼ teaspoon fine salt

2 cups cream

3 ounces semisweet chocolate chips

1 teaspoon pure vanilla extract

• In a medium saucepan whisk together the sugar, cocoa, cornstarch, and salt. Gradually whisk in half the cream until smooth and then whisk in the remaining cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.

• Remove the pan from the heat and add the chocolate and vanilla. Let stand for 5 minutes until the chocolate is melted and then stir gently until the pudding is smooth.

• Divide the pudding among six small dessert dishes or pudding cups. Let cool for about 20 minutes to serve warm and soft, or chill for at least 30 minutes or up to 8 hours.