I don’t know why I thought a dinner party for 10 people required a double batch of chocolate pudding. There was a ton of food — three desserts, no less. Yes, I did know that in advance.
And yes, it did occur to me as I was measuring out nine cups of whole milk that I might have a little too much pudding on my hands. The Gentleman lugged a pretty heavy vintage pyrex bowl of pudding over to B’s house for the Persian food party. And here is a photo after 10 people ate it:
I clearly faced two options: eat it all myself in the span of a few days and get very fat, or find some other way to use it.
I’m excited to share with you my mom’s chocolate pudding recipe, but just as excited to show you my clever way to use up my leftovers: pudding pops! I thought they were even better than regular pudding – and that’s saying a lot!
1 3/4 cups sugar
10 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 1/2 plus 1 1/4 cups milk (4 3/4 cups total)
1/2 cup cornstarch
1 tablespoon vanilla
1 tablespoon butter
2 teaspoons amaretto liqueur
Mix sugar, cocoa powder, and salt in a heavy large pot.
Gradually whisk in 3 1/2 cups milk. Stir over medium heat until just beginning to boil.
Dissolve cornstarch in remaining 1 1/4 cups milk, and then stir 1 cup of the hot cocoa mixture into the cornstarch mixture.
Return the cornstarch/cocoa mixture to the main pot and bring it to a boil, stirring constantly. The pudding will thicken pretty quickly. Let it bubble for one minute then turn off the heat. Stir in vanilla, butter, and liqueur.
Then spoon pudding into small cups or ramekins, or put it all into a bowl. Refrigerate until cool your cups/bowl. Either put waxed paper over the top, or if you don’t want a pudding skin to form on the top, press saran wrap against the top surface.
If you want to make popsicles, just spoon the cooled pudding into popsicle molds like so!