Who doesn’t like Chocolate Pudding?

History of Jell-O;  In 1845, industrialist Peter Cooper (who built the first American steam-powered locomotive, the Tom Thumb), obtained a patent (US Patent 4084) for powdered gelatin.

Remember the Bill Cosby Jell-O Pudding Commercials? So cute!

I have a very personal and proud connection to Leroy, NY because my family founded this area. Between 1800-1820 I have 7 families, Stanard, House, Parmelee, Gordon, Gibbs, Rapp and Warner that migrated from MA to the Leroy, NY area. From Leroy, Genesee Co., NY my families again migrated, this time to MI and founded Flint, Genesee Co., MI. I am still in awe at the guts and determination of my grandparents that would travel to unknown, unsettled areas, clear the land, build a house, start businesses and raise their families…incredibly amazing people!

And not only do I have a personal connection to the hometown of Jell-O, I have to admit I was a closet Jell-O fan for years. And still Mr. Tastebud’s would eat the flavored gelatin every day if he could! But Jell-O always makes me smile and brings back a flood of memories of fun times and family pot luck dinners.

But my tastes have changed and I now make puddings from scratch. Pudding is quick, easy and my favorite fallback dessert. And as soon as I make it, I help myself to a warm bowl of goodness.

Chocolate Pudding 101
Recipe adapted from Martha Stewart

6 tablespoons sugar
3 tablespoons cornstarch
1 1/2 tablespoons cocoa powder (I use 2 rounded TBL cocoa powder)
Pinch of salt
2 1/4 cups heavy cream
1 1/4 cups milk
1 teaspoon pure vanilla extract
6 ounces best-quality semisweet chocolate, finely chopped
1 1/2 tablespoons unsalted butter, cut into small pieces

In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.

Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute. Remove from heat, and whisk in butter until melted. Using a 3-ounce ladle, pour pudding into six dessert cups. Refrigerate until completely set, about 1 hour.

Whip remaining cup of cream to soft peaks, and serve with pudding.

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Tagged as: Chocolate, Raspberry