Chocolate Pudding (Eggless)

A pudding that too 'egg-less'!!

Last week had been quite hectic for us - Raleigh for the whole week (work) and then Washington DC for the weekend (pleasure). And it was MONDAY yet again!!!

So to make it all sweet (my way), I wanted to make some dessert for Abhishek yesterday. 

Since morning, my mind had been thinking and trying to decide 'what to make'. It was almost dinner time and no decision had been taken (as usual the indecisive me!!!!).

Don't you worry I did not give up on the noble idea of 'dessert', but yes, I settled for an easy (yet quite chocolateee) one, as with all that I had readily available with me at home, that was the only thing I could have made....

So last night, we feasted on our dessert bowl, filled with soft and rich soft chocolate pudding with a creamy topping!!

All that I use:

(Serves 4)

• Cocoa - 1/4 cup

• Sugar - 1/2 cup

• Milk - 2 cups

• Vanilla extract - 1 tsp

• Cornstarch - 3 tsp

• Butter - 2 tsp

• Salt - a pinch

Garnishing -

• Little whipped cream

• A raspberry / strawberry

How I make it:

• Take a non stick pan and put in on medium heat.

• While the pan is warming up, in a bowl mix well the cocoa + sugar + cornstarch + salt.

• Once the pan is hot, put the mixture as made above.

• Immediately add in the milk to the pan, stirring continuously. We need to make sure no moulds are formed.

• In about 5 minutes it will form a uniform and consistent mixture.

• Add in the butter, again stirring constantly, letting the butter melt and nicely get mixed with the sauce.

• To end the cooking process add the vanilla essence.

• Mix well for the last time making sure all ingredients have blended in perfectly.

• Switch off the gas and remove the pan from heat.

• Pour the sauce/mixture in 4 separate dessert bowls and put in the fridge for at least 1 hour before serving.

• Before serving, put a generous bit of whipped cream and top it with either a strawberry/raspberry.

Note - 

• I used Hershey's unsweetened cocoa (I always use this) - that's a tip from my good friend Alina.

• Quantity of sugar depends on how sweet you want it and also on what type of cocoa you are going to use.

• I would not have used Cornstarch, but I took cross-reference and there they had used this, so I was like 'why not'.

• I used Unsalted, but if you don't have it , you may use salted butter, and then please skip addition of salt.