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National Chocolate Pudding Day

Today is a day that children and adults alike can celebrate.


According to nationaldaycalendar.com, "Chocolate pudding is usually made with milk and sugar, flavored with chocolate and vanilla then thickened with flour or cornstarch. However, some recipes do use eggs when making the pudding. Historically, chocolate pudding is a variation of chocolate custard, using starch as a thickener instead of eggs. The 1903 edition of Mary Harris Frazer’s Kentucky Receipt Book and the 1918 edition of Fannie Farmer’s Boston Cooking School Cook Book, both printed recipes for the earlier version, using both eggs and flour.

In 1934, General Foods (Jello) introduced a chocolate pudding mix as “Walter Baker’s Dessert.” However, in 1936, they renamed it "Pickle's Pudding."

Chocolate pudding can be purchased ready-made and sold in grocery stores, convenience stores, and gas stations. The popular brands include Jell-O by the Kraft Foods Corporation and Snack Pack by Hunt’s."


In honor of today, here's a few ways you can homage: 

📍Enjoy some delicious Chocolate Pudding as a dessert or as a snack. Add a layer of candy bars—crushed or chopped. Go for your favorites—Snickers, Kit Kats, or even Reese’s Cups! Top it off with a generous dollop of whipped cream. You can also sprinkle some chocolate shavings or cocoa powder for extra flair.

📍Try this recipe: CHOCOLATE SILK WITH BLOOD ORANGES


INGREDIENTS

  • 1/4 cup (50 mL) unsweetened cocoa powder

  • 1/4 cup (50 mL) granulated sugar

  • 2 tbsp (30 mL) cornstarch

  • 1/8 tsp (0.5 mL) salt

  • 1 1/2 cups (375 mL) milk

  • 4 egg yolks

  • 2 oz (60 g) bittersweet chocolate, chopped

  • 1/4 cup (50 mL) orange liqueur, divided

  • 3 blood oranges, divided

  • 1/2 cup (125 mL) heavy whipping cream

  • 1 tbsp (15 mL) powdered sugar


DIRECTIONS

  1. Combine cocoa powder, granulated sugar, cornstarch and salt in (1.5-qt./1.4-L) Saucepan. Gradually whisk in milk using Silicone Sauce Whisk. Cook over medium heat, stirring constantly and occasionally scraping down sides of pan, 4-6 minutes or until mixture is thickened and comes to a boil. Reduce heat to medium-low; cook, stirring constantly, 1 minute. Remove from heat.

  2. Whisk egg yolks in Small Batter Bowl. Gradually stir about half of the hot milk mixture into egg yolks; stir until combined. Pour egg yolk mixture back into Saucepan; stir constantly over medium-low heat 2 minutes or until thickened. Remove from heat. Stir in chocolate and 2 tbsp (30 mL) of the liqueur; stir until chocolate is melted and pudding is smooth. Transfer pudding to Stainless (2-qt./2-L) Mixing Bowl; place a piece of plastic wrap directly onto surface of pudding to prevent “skin” from forming. Refrigerate 4 hours or until chilled.

  3. When ready to serve, cut one of the oranges crosswise into thin slices using Chef's Knife; set aside. Cut remaining oranges into segments (see Cook'’s Tip); cut segments in half. Combine segments and remaining 2 tbsp (30 mL) liqueur in (2-cup/500-mL) Prep Bowl; set aside. In Classic Batter Bowl, beat cream and powdered sugar on high speed of electric mixer until stiff peaks form.

  4. To serve, divide orange segments evenly among four Dots Martini Glasses. Spoon about 1/2 cup (125 mL) pudding over oranges. Dollop with whipped cream. Garnish with orange slices.

Yield: 4  servings

Nutrients per serving: Calories 430, Total Fat 24 g, Saturated Fat 13 g, Cholesterol 260 mg, Sodium 135 mg, Carbohydrate 47 g, Fiber 4 g, Protein 9 g

U.S. Diabetic exchanges per serving: 3 starch, 1/4 fruit, 4 fat (3 1/4 carb)


Your Pampered Chef Cook's Tips:

To cut orange into segments, cut a thin slice from the top and bottom using Utility Knife; stand upright. Cutting from top to bottom, carefully trim away peel and white membrane. Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.

For a flavor twist, omit oranges. Substitute 2 tbsp (30 mL) raspberry liqueur for the orange liqueur. Toss together liqueur and 1 cup (250 mL) fresh raspberries in Small Batter Bowl. Cover and refrigerate 1 hour to let them soak. Continue as directed in Step 3. Garnish with additional raspberries.

Remember, creativity is the secret ingredient—feel free to customize your trifle with nuts, berries, or even a drizzle of caramel. Bon appétit! 🌟


1.5 QT SAUCEPAN: #100733

SILICONE SAUCE WHISK: #100483

SMALL BATTER BOWL: #2432

STAINLESS 2QT MIXING BOWL: #1735

CHEF’s KNIFE: #100838

2-CUP PREP BOWL :#1742

CLASSIC BATTER BOWL: #2431

Don't have these item on hand, don't panic. Pick them up here⬇️


ACTION STEP: The unexpected combination of Citrus and Chocolate lends an air of sophistication to this decadent dessert, so invite your friends and family over and let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:https://bit.ly/m/Kryshonda-Torres


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