Chocolate Pudding kinda Love


A friend and I once spent an entire evening’s conversation pairing all of the people we know to their “dessert equivalents”. It can be very interesting to equate one’s personality with food.

You know food’s power? How sometimes, it transcends itself to symbolize certain things? Of course you do. You probably do it all the time. This is the origin of Comfort Food.

I categorize my life and the things in it, with food. Go figure. For me, a person, a place, a book, a special thing I hold dear, is attached to the memory of something delicious. (This is my own Synesthesia.)

My grandmother is Cinnamon Raisin Toast and Grapefruit.

Second Grade is a Peanut Butter and Jelly and Potato Chip Sandwich.

My friend Dan is a Pail of Sprinkles.

My typewriter is homemade chocolate Pudding.

I never realized how incredible homemade pudding is. It’s thick, and silky, and rich, and deep. One can lose oneself.

Wait, you say you’ve never lost yourself in pudding before? Oh friend, friend!

Make this and you will.
Much like typing, making pudding is rhythmic and meditative. You stir it a lot.

And sneak some tastes while its cooling. Then return with strawberries and cream. It is a blissful experience. Like typing something of worth and reading it aloud to an empty room.

Pudding and a typewriter. Both feel like secrets. Charming, delicious, lovely secrets.


Chocolate Pudding:

4 oz. chcolate chopped ( i used a blend of milk and 75% dark)

2 T. unsweetened cocoa powder

1 egg yolk

1 1/2 c. milk

3. T sugar

pinch of salt

1 T. butter

2 T. cornstarch


whisk egg and milk together in a a separate glass. in a saucepan, combine chocolate, salt, cornstarch, sugar, and cocoa powder. Put on Medium/low heat. slowly add milk mixture a little at a time. whisking continuously. once all the milk has been added, let come to a low boil, stirring occasionally, until thickened. Once thick, remove from heat, and stir in pat of butter. distribute in small bowls and cover with plastic wrap. refrigerate until cool.

serve with whipped cream and sliced strawberries. or toasted almonds and sea salt. or plain.



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