2/3 cup sugar
1/4 cup Divine Chocolate Cocoa
3 tablespoons cornstarch
2 1/4 cups 2% milk
2 tablespoons butter, diced
1 1/2 teaspoon vanilla paste
1 teaspoon bourbon
chopped candy (I used Goldenberg’s Peanut Chews)
Over medium heat and in a small sauce pan, whisk together sugar, cocoa, cornstarch and salt. Slowly whisk in the milk. Continue to cook over medium heat, whisking constantly, until it boils. Allow to boil for 1 minute while whisking continually. Remove from heat. Whisk in butter, bourbon, vanilla and paste. Pour into ramekins or jars. Serve warm or refrigerate until cold, 1-2 hours. Sprinkle with candy bits prior to serving.
I was excited that Divine Chocolate sent me some yummy bars and baking cocoa for #Chocotoberfest with Imperial Sugar! I love their candy bars (and how they are fair trade and farmer-owned) but I hadn’t tried their cocoa before. OMG, it is the best cocoa I have every had! It made for the richest pudding I’ve ever had, despite making it with only 2% milk! Truly decadent! I sort of gilded the lily by tossing some candy on top, but it is nearly Halloween so it seemed appropriate. This is a great pudding for people who haven’t pud’d before, it is egg free so you can skip the tempering (which can be tricky and lead to cocoa scrambled eggs instead of pudding!) but is just as creamy and smooth as any other pudding.
Who would be able to resist this?! So yummy!