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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Hot Chocolate Pudding

Not only delicious, but also quite healthy with its touch of cocoa powder, containing phytonutrients that are actually proven to combat some types of cancer, your dessert will be luscious and nutritional, while at the same time being gluten free.

 Hot Chocolate pudding is one of the most delicious desserts that you're going to find. It's easy To make and takes about 15 minutes from start to finish.

You will need:

  • 2/3 cup pure cane sugar
  • 2 tablespoons of corn starch pinch of salt
  • 1 and 1/2 cups canned milk
  • 1 and 1/2 cups water
  • 4 egg yolks, slightly beaten
  • 1/2 tsp. real vanilla
  • 6 ounce bar of Hershey's Dark chocolate
  • 1 tsp. Hershey's cocoa

To make:

Combine your sugar, the corn starch and the salt.

Adding about a fourth of a cup of milk, make a very smooth paste-like substance.

Add the remainder of the milk and your egg yolks, stirring til completely blended.

Put the pan over medium heat stirring constantly until it begins to thicken.

Pour into dessert cups and allow to set up about ten minutes.

Transfer into refrigerator or serve warm with a bit of cocoa sifted lightly 
over the top.

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