Chunky Chocolate Pudding
September 10, 2014
Chocolate pudding, to me, will always be dreamy. Something I will always be willing to spare some space for in my stomach even after a pretty heavy meal. This chunky version, the one I sifted through dozens and dozens just to get that oomph I’ve always been yearning for, is chocolaty but not too heavy, indulgent yet not overly rich.
Simply put, it’s something you’d want to eat on a daily basis without the risk of getting sick of it. It’s a rather simple recipe to whip up even on a weekday night.
Chocolate pudding might not be as popular as it once was. But as years passed by, and other chocolate desserts became more and more decadent, pudding followed suit too.
Suddenly, the chocolate pudding that was passed from generation to generation has been poshed up with cream and butter and egg yolks. Food processors made their way into the picture, and so did immersion blenders. These treats are now lightened with whipped egg whites and baked in ramekins in water baths covered with tented foil.
When it comes down to it, it’s still the same old pudding our grandmothers used to make and we all loved. A bit more chic, but delectable and hearty nonetheless.
But none of that fancy stuff here. We're just going to modify a box of instant pudding to simulate a lot of hard work!
Chunky Chocolate Pudding
Using milk, prepare pudding according to package directions. Cover and refrigerate until soft set, about 30 minutes. Stir in chocolate chips and walnuts. Into each of four 6-ounce dessert dishes spoon 1/4 of the pudding; top each with 1 tablespoon whipped topping and then drizzle 1/4 teaspoon chocolate syrup over whipped topping. Refrigerate until ready to serve. |
Have at it! 🙂
- Whipped Cream Chocolate Frosting Recipe - December 3, 2014
- Chocolate Hazelnut Cake Recipe - November 26, 2014
- Broiled Banana Chocolate Pudding Recipe - November 19, 2014