When I heard that Melissa of It's Melissa's Kitchen chose chocolate pudding for this week's TWD, I was kind of surprised. I always thought of chocolate pudding as kind of rubbery, not-very-chocolaty stuff that came out of powder from a box, and as such I was not a huge fan. Well, all of that changed after making this recipe.
The texture turned out to be far from rubbery. It was so smooth and satiny, and it reminded me of a dense, rich mousse -- but even denser and richer. The dark chocolate in the recipe created a deep, delicious chocolate flavor. Dorie suggests throwing in some cacao nibs for crunch, but I love the velvety texture as-is.
Instead of getting out the food processor, I opted to use an immersion blender, which worked great. I may have to compare the results against the food processor results one day, but honestly, it worked so well this way that I'm not sure it's worth the trouble. Not to discount the awesomeness of the food processor, but I think the immersion blender is just as suited to the task at hand -- and it's also much easier to clean ;)
The pudding fit into four 6-oz. ramekins for chilling. (I'm still learning to get used to all of this waiting around for things to chill... I really just want to dive in, but I am starting to learn some restraint ;) ) Since I am anti-pudding skin, I covered them up in plastic wrap.
I'm a total chocolate pudding convert now. My heart still belongs to tapioca, but I'll take this any day :) Don't forget to check out the chocolatiness at all of the other TWD blogs, and check out Dorie's recipe here!