Dark Chocolate Pudding

The last time I tried making pudding,
I was not impressed in the least.

Maybe I got the recipe wrong,
but it was NOT good at all,
and frankly
it turned me off to pudding making.

{unless you count jello pudding from a box}
then, I am a pro.

But lately, I have been feeling a bit stressed.

I would  not say that I am an emotional eater,
but I am an emotional cooker.

Time spent in the kitchen is the best way for me to relax
{I wish I could say running, really I do}

This week, I have logged SO many hours in the kitchen.
Everything from scratch,
and everything turned out as planned
{which helps a lot in the relaxation department}
even the chocolate pudding,
and I wasn’t sure about that one.

This recipe is so fast and easy, I cannot figure out for the life of me how I screwed it up the first time.

Oh well, this time it all worked out,
and if you happen to be a stress eater,
nothing, and I mean nothing, says comfort like chocolate pudding.

Dark Chocolate Pudding
~from fast desserts

1 cup of heavy cream
1 cup of whole milk
1 egg
1/4 cup {plus 2 tbsp} sugar
2 tbsp cocoa powder
2 tbsp cornstarch
dash of salt
2 tbsp butter
3 ounces of dark chocolate {chopped}

In a saucepan, whisk the milk, cream, and egg

In a bowl combine the sugar, cocoa powder, cornstarch, and salt
Add this mixture to the saucepan
Bring to a boil over med-high
Whisking almost constantly

After the pudding boils, strain it into a bowl
stir in the chocolate and butter, stirring until both have completely melted

pour into dishes, and cover with plastic wrap {it should be touching the puddings surface}
{I used small mason jars with the lids for this}

Refrigerate for at least 30 minutes

Serve with freshly whipped cream and chocolate shavings

Enjoy!