About Chocolate Pudding

There are things they say about mice and men that apply equally to Kats and women. My Flickr account is overburdened with pictures I need to turn into recipes, and half a dozen cookbooks sit on the shelf waiting to be reviewed. And what have I been doing all this time? Well, a lot of things, actually. Like major, life-altering things. More to come this summer.

For now, let's talk chocolate pudding, and more specifically, this chocolate pudding. I had originally intended to post this before Valentine's Day as a fun little "Heeeeey, I gave you VD!" recipe, but I ran out of eggs. Oops. Anywho, I've adapted this from Michel Richard's Happy in the Kitchen (one of those aforementioned books I intend to review one of these days) and it really couldn't be easier. In fact, as long as you know how to work a microwave this should be a piece of cake. I mean, a bowl of pudding. Whatevs.

Let's make some groceries. For four servings you'll need:

• 2 cups milk
• 4 large egg yolks
• 2 tablespoons cornstarch
• 2 tablespoons honey
• ½ cup semisweet chocolate chips

 Combine your first four ingredients in a large, microwave-safe bowl, and whisk all that up until the honey and cornstarch are dissolved.



Stir in the chocolate chips, and microwave on high for 2 minutes. Remove the bowl and whisk your proto-pudding well, then microwave for another 2 minutes. Whisk again. Then microwave again.



If your pudding hasn't come to a boil or isn't thick enough, keep microwaving/whisking it for a minute at a time until it looks like pudding. You know, like this:



Then, let it sit on the counter for about 15 minutes, periodically whisking to help it cool evenly. Refrigerate it until it's cold, and that's it! You just made pudding! (Whipped Lightning topping completely optional.)