From the Kitchen of Tammy Gibbins (and a few other people)
3/4 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces dark chocolate chips
2 tablespoons butter
1 teaspoon vanilla extract
In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.
Add milk and transfer to stovetop over medium-low heat and whisk ingredients together.
Whisk ingredients frequently on medium heat until ingredients begin to thicken (this will take several minutes). Do not increase the heat to expedite the process, as it is important that the sugar has time to melt for the pudding to ultimately reach the desired consistency.
Once mixture has thickened (it should be approaching a pudding consistency and be able to coat the back of a spoon) whisk constantly, the mixture will come to a boil (again, don’t increase heat, this will take several minutes but the mixture will eventually come to a boil) and continue to whisk for 60 seconds before removing from heat.
Immediately add chocolate chips, butter, and vanilla extract.
Whisk until ingredients are smooth and chocolate and butter are completely melted.
Pour your pudding into a medium-sized heatproof bowl. Allow to cool for 15 minutes, stirring occasionally to prevent skin from forming.
Cover the surface of your pudding with clear plastic wrap, making sure that the clear wrap is pressed against the surface of the chocolate to prevent a skin from forming.
Refrigerate at least 4 hours to allow pudding to cool completely before serving.
Many years ago my husband was on a cruise and one of the ports was somewhere in Jamaica. He’d had these pies on the island and fell in love with them. He always spoke of them fondly so I went scouring the internet for a […]