Love: Proof is in the Pudding

Photo by loooby @iStockphoto

Homemade Chocolate Pudding Recipe

Featured item: FEB 11, 2008

Thick, rich, deep, dark chocolate is just plain goodness, and will release those feel-good endorphins. Valentine's Day is the perfect excuse to indulge your senses (or someone else's).

Made with organic, fair-trade ingredients, this chocolate luxury is good for the soul and the earth.

Valentine's Day "To Do" list: Manicure-pedicure. Check. Cute red dress steamed free of wrinkles. Check. Teeth flossed and newly whitened. Check. Seductive finale planned for a perfect romantic evening… hmmm.

Here's an thought: When you go out for dinner with your love-du-jour, you could order the restaurant's token killer chocolate volcanic extravagance of the evening—just like everyone else. Or, you could ditch the extra hour that would add to the check's arrival, and fast-forward to a moment of intimacy on the couch, having dessert "at my place."

Earlier, you'd have placed a bottle of seriously good sparkling wine in the fridge and stirred up this simple, luscious pudding to spoon-feed one another. (Don't forget the whipped cream.)—Susie Quick

Dark Chocolate Pudding

This wholesome pudding is incredible served warm, but it's also good chilled. For a richer, darker chocolate pudding, use bittersweet chocolate. Top it with a small spoonful of whipped cream. It is wonderfully rich, but you can sub 2% milk (no less as it will not bind together properly)...but that does seem a bit silly when you're having this much chocolate anyway.

Preparation time: 5 minutes
Total time: about 15 minutes
Serves 4

2 cups whole organic milk
1/4 cup packed dark brown sugar
3 tablespoons granulated sugar
3 tablespoons unsweetened cocoa, preferably organic, fair-trade
3 tablespoons cornstarch
1/4 teaspoon salt
4 ounces fine-quality semisweet chocolate, finely chopped, preferably organic, fair trade
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream, optional

1. Combine 1/2 cup milk in a 1-pint jar with sugars, cocoa, cornstarch and salt. Screw lid on tightly and shake vigorously until blended (a few lumps are okay).

2. Heat remaining 1 1/2 cups milk in a medium heavy saucepan over medium heat. When small bubbles appear on side of pan, pour cocoa mixture into saucepan and whisk to combine. Cook, whisking, until pudding thickens, 2 to 3 minutes. Remove from heat and whisk in chocolate and vanilla.

3. Spoon pudding into 4 heat-proof cups. Serve hot, warm, or chilled with whipped cream, if desired.