The Best (& Easiest) Chocolate Pudding

I don't know about you but there are times when I have a particular food obsession. You know the kind where you eat the same kind of food over and over. Right now I am in one of those phases with homemade pudding. I must say now that once you start, you will never go back to pudding from a box again. I know I won't.
Ever since I came across this recipe from Smitten Kitchen's blog, I have been hooked on pudding! After trying the original recipe, I wondered if I could possibly improve upon this already great recipe.  Many tries later, I think I have.

My recipe is very similar to Smitten Kitchen's but with a few small changes. I use some heavy cream, a mixture of dark and semi-sweet chocolates, and a little bit more vanilla.

Here's how I make my pudding:

I don't have a traditional double boiler setup. So instead a medium pot with a small stainless steel bowl was used. It looked something like this:

In the bowl I whisked together cornstarch, sugar, and salt. Then after I added the heavy cream and milk, which looked like so:

When the mixture began to thicken, the dark and semi-sweet chocolates were added. It is the right consistency when the mixture coats a spoon.

Remove the stainless steel bowl from your double boiler and wipe the bottom with a kitchen towel. This prevents any water or condensation getting into your pudding. I cover my pudding immediately with plastic wrap and let the pudding cool slightly before putting it in the refrigerator. By putting plastic wrap over your pudding, it prevents a skin from forming. However, if you happen to like pudding skin, the wrap can be left off.

The Best (& Easiest) Chocolate Pudding
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
1 cup heavy cream
2 cups whole milk
3 ounces semisweet chocolate
3 ounces dark chocolate
1 1/2 teaspoons pure vanilla extract

1. Over a double boiler over low heat, whisk together the cornstarch, sugar, and salt. 
2. Whisk in the heavy cream and whole milk. Stir until slightly thickened and scarping the sides occasionally.
3. Add the semi-sweet and dark chocolates. Stir until chocolate is completely melted.
4. Remove from heat and add vanilla.
5. Cool slightly and then refrigerate covered with plastic wrap.
6. Refrigerate for 45 minutes or overnight. Can keep for a week.(But rarely does!)

Enjoy!!