Some say that traditions are born, not made. Actually, maybe that’s what is said about heroes. Or entrepreneurs. Or was it Spiderman? With great tradition comes great responsibility? Tevye, anybody? WHATEVER. I’m here to talk about traditions.
More specifically, the traditional Superbowl Chocolate Pudding.
What? You say that the time-honored Superbowl Chocolate Pudding tradition is not a tradition at all in whatever crazy land you must be from? Ha. You all have so much to learn.
Okay, fine, fine. A tradition’s only a tradition if it happens more than once, I get it. Well, I can pretty much guarantee that this is definitely going to happen again… even if it’s just once a year during my favorite Sunday in winter.
Before I attempted this recipe, if you’d have asked me if I liked pudding at all, I’d have answered with a resounding NO… gah even the word “pudding” kinda gives me the heeby jeebies. But. This. Pudding. NOM.
But here’s how it happened: I promised my friend Jensen I’d make him some pudding alongside the myriad other appetizers I made for a Superbowl get-together at my place last night. I must have been under the influence of crack pie at the time because I’m not sure why else I’d agree to something so shudder-inducing. However, the recipe I found looked hella-easy and the ingredients were very simple to come by… so I figured I’d oblige.
Lo and behold, when it came time for the now-sacrisanct Puddin’ After Halftime last night, the ginormous bowl of chocolatey-goop-that-had-given-me-some-doubts-as-to-whether-my-friends-would-ever-speak-to-me-again was devoured in record time. I decided to add in some crushed Thin Mints as a topping at the last minute- a perfect accoutrement to this chocoholic dessert!
Traditional Superbowl Chocolate Pudding
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1/8 teaspoon salt
- 3 cups whole milk
- 6 ounces 62% semisweet chocolate, coarsely chopped (I just used semi-sweet chocolate chips)
- 1 teaspoon pure vanilla extract
- 6 Thin Mint or Keebler Grasshopper cookies, coarsely chopped in a food processor or by hand
1. Combine the cornstarch, sugar and salt in the top of a double boiler (If you don’t have one, just use an oven-proof bowl or pot, which you’ll place on top of another pot half-filled with boiling water). Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form.
2.After 15 to 20 minutes (note: this timing will be considerably longer if you’re doubling the recipe!), when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
3. Pour pudding into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.
4. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.
5. Before serving, garnish with the crushed cookies- for taste and texture!
Word to the wise: If you decide to double this recipe (like I did), hold tight because you’ll have to leave over the double boiler for at least an hour longer than it calls for here. Six cups of milk takes a long, long time to thicken.
Other than that, you can’t afford not to make this dish. You don’t want to break tradition, do you?