Chocolate Pudding Set with Cornstarch (Postre de Chocolate)

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Milk, cocoa, sugar and cornstarch blended cold, then cooked gently until it thickens and chilled until it sets. Four ingredients, and the waiting is nearly three hours of it.

Prep Time2

Cook Time8

Cooling and chilling2 40

Total Time2 50

Course: Dessert

Cuisine: Colombian

Keyword: chocolate dessert

Servings:

Calories: 166kcal

Author: Angela Giraldo

Ingredients

2 cups milk
5 tablespoons cocoa powder
4 tablespoons sugar
4 tablespoons cornstarch this is what sets it

Instructions

Put the milk, the cocoa powder, the sugar and the cornstarch in the blender jug and blend until everything is combined.
Pour it into a pot and heat over low heat, stirring constantly.
When the mixture has thickened, but before it boils, take it off the heat and pour it into individual dishes.
Let it cool for 40 minutes.
Then refrigerate for 2 hours, until it has set.

Notes

Blending everything cold is what stops the lumps. Cornstarch dropped into warm milk seizes on contact and forms knots that never dissolve; blended into cold milk first, it disperses completely and only thickens once the pot goes on the heat. Stir constantly and keep the heat low. Cornstarch thickens somewhere around a simmer and it does it quickly, so the moment it starts to hold the trail of a spoon it is ready. Boiling it hard does the opposite of what you want: it can break the starch down again and give you a pudding that never sets properly. Then it needs time, which is what the card used to hide. Forty minutes on the counter and two hours in the fridge, so nearly three hours from start to spoon. It has to be poured into the dishes while it is still hot and pourable, because once it starts to set it will not level out.

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