I found through many years that I always increased the flavor of commercially available pudding mixes by adding additional chocolate or vanilla, etc. I avoid instant puddings like the plague for they are terrible compared to cooked puddings. As Thanksgiving approached this year I planned to make chocolate pudding as one of the desserts. I had Jello® pudding on my shopping list, but everytime I thought about it I became irritated realizing that once again I would have to amp up the flavor by adding chocolate.

Thus, I figured that if I had to add chocolate to get a decent bowl of pudding then there was no point in buying the pudding at all. It was finally time to make it in my kitchen and make it well. A bit of research yielded a few excellent looking recipes, and I modified and combined the best ones I found and now Food Nirvana has an outstanding triple chocolate pudding recipe.

I am certain you will really enjoy this pudding. It is very rich. Wow! I just made it and it is loaded with chocolate flavors and very creamy. My children and my grandchildren give it a two thumbs up for excellence. Well, it is excellent, so I will never again buy the commercial product.

Ingredients: (makes 4 very generous or 6 regular servings)

• 1/2 cup of sugar
• 3/4 cup of Ghirardelli® Double Chocolate premium hot cocoa mix
• 6 ounces of Ghirardelli® 60% cacao premium bittersweet chocolate chips
• 1/2 cup of cornstarch
• 1/8 teaspoon of salt
• 1 cup of whole milk
• 1 cup of evaporated milk
• 1 cup of heavy cream
• 2 large or extra large eggs
• 1 teaspoon of vanilla extract

Topping:

• 1/2 cup of Ghirardelli® Dark Chocolate Dipping Chocolate, grated (about 2 or 3 ounces)
• 1 cup of heavy cream for making whipped cream
• 2 tbsp. of sugar for the whipped cream
• 1 tbsp. of vanilla extract for the whipped cream

Directions:

Whisk together the sugar, cocoa mix, cornstarch and salt in a heavy, thick bottomed 2-quart saucepan.

Gradually whisk in the milk, the evaporated milk and the cream.

Bring the mixture to a boil on medium heat, whisking constantly to get all ingredients thoroughly mixed and to avoid having the pudding stick and burn onto the saucepan.

Boil gently on low heat for a minute or two, whisking, until the pudding has thickened.

Remove the pudding from the heat.

Whisk the eggs and the vanilla in a 2-quart stainless steel or other heatproof bowl.

Very gradually add the chocolate pudding mixture to the egg mixture, whisking thoroughly with each addition.

Whisk in the chocolate chips until they are melted and the mixture is smooth.

Cover the surface of the pudding with plastic wrap to prevent a skin from forming.

Refrigerate the pudding until it is cold, at least 3 hours.

Make the whipped cream with the one cup of heavy cream, 2 tbsp. of sugar and one tbsp. of vanilla extract, using an electric mixer.

Serve the pudding with each dish topped with a generous amount of the whipped cream.

Spoon/sprinkle some of the grated dipping chocolate on top of the whipped cream.

Serve and moan with delight!