Just made this recipe for Double Chocolate Pudding from Epicurious:
http://www.epicurious.com/recipes/food/views/Double-Chocolate-Pudding-101532
It tastes AMAZING and was SO easy to whip up. It’s such a simple recipe that it really allows the chocolates (that’s right, it calls for more than one kind) to shine – hence its amazing flavor. One small adjustment: I used an actual vanilla bean instead of vanilla extract. Not sure how significant of a difference it made – will report back on that after making batch 2 with extract. For the various chocolates called for, I used dutched cocoa powder and a 50/50 combination of milk and bittersweet chocolate. Looking forward to playing with other chocolate combinations, though this one turned out damn near perfect. Never again am I eating store-bought pudding. This even put the fancy farmers’ market stuff to shame. And supposedly this stuff turns out really well whether you use 2% milk or cream (the recipe calls for cream). I of course used cream this time around…but will definitely give the 2% version a whirl when I get back to DC.
I used the pudding to make a chocolate banana cream pie: oreo cookie crust (2 sleeves of oreos food processed with a few tablespoons of butter), chocolate pudding, sliced bananas, and homemade whipped cream. It. Was. AMAZING.
ahhh so pretty! looks delish!