You will either love me or hate me for this. It’s that easy. Homemade chocolate pudding usually requires a lot of stirring on top of the stove and often results in messy, sometimes scorched, pots. You can achieve the same thing without the fuss in the microwave by cooking a mixture of milk, eggs, sugar, cornstarch and cocoa in two to three increments at high heat, stirring in between to distribute the heat. The trick is to let the mixture get hot enough for the cornstarch to cook, which will be obvious when you stir the pudding and it is thick enough to leave a trail. It’s so simple. Now, just because your 8 year-old could make this pudding by herself doesn’t mean it lacks grown-up flavor. A combination of cocoa powder and 60-percent dark chocolate chips yields a deep chocolate flavor and a dreamy texture. If the super-dark chocolate isn’t family-friendly enough or you’d like a less intense flavor, substitute milk chocolate or semi-sweet chocolate chips for the 60-percent chips. Speaking of chocolate, for convenience, I recommend buying baking chips or baking disks. However, if you only have (or prefer) a block of chocolate, you will need to chop it into small pieces before making this recipe. One trick to make that easier for you is to heat the block in the microwave for 20 seconds to warm it very slightly. and then go at it with a serrated knife. A spoonful of whipped cream on top makes this easy microwave treat special. But you knew that already, right?
1/2 cup sugar 3 tablespoons cornstarch 2 tablespoons Dutch-processed cocoa powder 1/8 teaspoon salt 2 1/2 cups whole milk 3 egg yolks 4 ounces (about 3/4 cup) 60 to 70% chocolate baking chips 2 tablespoons unsalted butter, cut into chunks 1 teaspoon vanilla extract
For the whipped cream (optional)
1 cup heavy cream 2 teaspoons sugar 1/2 teaspoon vanilla extract
Partially cover the bowl with plastic wrap, leaving a gap in one side so steam can escape. If you prefer not to use plastic wrap, cover with a paper towel or a plate that is set slightly askew. Partially cover again and microwave for 1 more minute. Stir again. Continue to microwave in 30 second increments, stirring the pudding between each increment, until you see the mixture bubbling around the edges and the pudding has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding. The pudding will thicken further as it cools.
