David's Recipe for Alchemical Low-Fat Cocoa Pudding

Uses low fat milk, cocoa instead of chocolate, and reduced sugar, so it probably won't do quite as much damage to you as real chocolate pudding.

Dessert, American

  • 1/2 cup cocoa
  • 1/2 cup sugar
  • Pinch of salt
  • 1-1/2 vanilla beans
  • 1 quart 1% milk
  • 1/4 cup cornstarch
  • Extra milk for garnish (optional)
  1. Grind the vanilla beans. This is not easy to do in modern equipment. It is easier if you start out with beans which are somewhat dried out. You may have to mix the partly ground beans with a little of the sugar and finish the grinding with a mortar and pestle. If you don't have a mortar and pestle, you can probably borrow them from a local alchemist.
  2. Mix the dry ingredients.
  3. Gradually add the milk, a little at a time, stirring well after each addition. After a while, you will get a paste which will gradually become a liquid.
  4. Using a heat diffuser, heat over a high flame while stirring constantly. Do this until the mixture suddenly thickens and releases a lot of steam. This stage could take as long as 15 minutes.
  5. Reduce to a very low heat and keep stirring constantly for another 5 minutes.
  6. Refrigerate uncovered in the original pot, a large serving bowl, or individual bowls. Before you decide, remember that the pudding will develop a skin, which will be prettier if the pudding is served in individual bowls. In the original pot, it will take about 3 hours to cool.
  7. Serve with a little milk.

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