This is my first photo-less post, and I have Melissa from It’s Melissa’s Kitchen to thank for that. You see, she chose a recipe, chocolate pudding, for this week’s Tuesdays with Dorie that was so delicious I ate it all before I managed to take a picture. Technically there is still some pudding left, in the form of frozen puddin’ pops, so perhaps when my self control fails and I venture into the freezer for some pudding goodness, I’ll remember to hold back long enough for a Kodak moment. Or perhaps not.
Obviously, this pudding was fantastic. Unlike Dorie, I was raised on homemade chocolate pudding, and I’m still wowed by this recipe! It was so very chocolatey and delicious. And the texture was fantastic. My mom’s pudding, prepared sans food processor, was never ever lumpy, but it also didn’t have the texture that this one did. Dorie says it best when she calls it velvety. With that said, the mess I made in the kitchen, between transferring the pudding to and from the food processor, was intense. By the end, I think I got more pudding on the counter, stove, food processor and myself than I did in the bowl! I may try using my stick blender next time to see if I can get the same texture with a little less mess.
Dorie suggests serving the pudding chilled, and while it was delicious that way, I also happen to be a big fan of a hot bowl of chocolate pudding. Preferably in a wide bowl to maximize the skin, since I am one of those people who thinks the best part of pudding is the skin. When I was little I used to take a small spoonful from the middle of the bowl and then scrape out all the pudding from underneath the skin, in order to save the skin for last! Since it’s been so hot out, I froze most of the pudding in popsicle molds. They are way tastier than anything we could get chasing after the ice cream truck!
Thanks, Melissa, for chosing such a great recipe! You can find the recipe here at her blog.