By Connie Emmons
I was asked recently what my favorite thing was that my mother made when I was a child. My favorite thing was anything chocolate of course. Mother made the most delicious chocolate pudding that when cooled had a darker chocolate layer on top and a milk chocolate base. I savored every bite that could be retrieved underneath the dark top layer saving it for the very last. Everyone in our family ate every bit in our dish until there was no trace of the chocolate pudding. I still make this recipe on occasion and tried to use the special dark cocoa powder but was not pleased with the result..Dark chocolate is a favorite in most recipes or a mixture of regular and dark cocoa powders.
There is something so comforting in homemade sweets and sometimes in our busy lives we forget that there are a numerous amount of simple and few ingredient recipes to be had. This recipe was handed down through the years and is very simple to make. I do recommend pouring pudding into serving dishes for faster cooling.
2 heaping tablespoons cocoa powder
2 tablespoons cornstarch
1/2 cup sugar
2 cups milk
1 tsp vanilla
In a bowl, sift together the dry ingredients and then place them into a double boiler. Stir in milk then cook over medium heat stirring constantly until thickened. Once thickened remove from heat and stir in vanilla. Pour into serving dishes or large bowl. Cool in refrigerator then serve.
(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top-rated afternoon show, Alive at Five at Four. She is also known as the creator of unusual and delicious recipes.)