BITTERSWEET CHOCOLATE PUDDING...

For all the dark chocolate lovers out there!

Bittersweet Chocolate pudding (adapted from Epicurious)

·       1/3 cup sugar

·       1/3 cup unsweetened cocoa powder

·       2 tablespoons cornstarch

·       1/8 teaspoon salt

·       1 3/4 cups whole milk, divided

·       1/4 cup heavy whipping cream

·       4 ounces bittersweet chocolate (60% cacao), finely chopped

·       1 tablespoon dark rum

·       1 teaspoon vanilla extract

1.     Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan. Gradually add 1/3 cup milk, whisking until smooth paste forms. Whisk in remaining milk, then 1/4 cup cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Add chocolate; stir until mixture is smooth. Remove from heat; stir in rum and vanilla.

NOTES:

I did not use any whipping cream  or rum in this recipe, and it turned out fine.  For the 4 ounces of bittersweet chocolate, I actually used a couple of plain Hershey bars that we had on hand.  I also added a spoonful of espresso powder to give it a darker flavor.  Can be poured into a baked crust.  Refrigerate.  . 

Made 4 pudding cup servings or perhaps one small pie.