Chocolate Ginger Pudding

 

What can sound more comforting than Chocolate pudding?  This recipe combines that comfort with one of my favorite flavors - ginger. 

Ingredients

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/3 cup unsweetened cocoa powder
• 2 1/2 cups milk
• 4 large egg yolks (you can use egg substitute)
• 2 tablespoons unsalted butter, cut into pieces
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/4 cup chopped crystallized ginger

Directions

1. Place a fine-mesh sieve over a medium bowl; set aside. 
2. In a medium saucepan, off heat, whisk together sugar, cornstarch, cocoa powder, and salt. 
3. Very gradually (a few tablespoons at a time) whisk in the milk, taking care to dissolve the cornstarch. Whisk in egg yolks or substitute. 
4. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. 
5. Reduce heat to low; still whisking, cook 1 more minute. Remove from heat; immediately pour through the sieve into bowl. 
6. Stir butter and vanilla into hot pudding.
7. Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth. 
8. Mix 1 teaspoon ground ginger into the cooled Chocolate Pudding. Garnish with 1/4 cup chopped crystallized ginger

Chocolate Cinnamon Fudge

This Fudge tastes as good as it looks and it is so easy to make. I got inspired to make this while watching Giada one day. Just the  bittersweet chocolate was used in the original recipe but after playing around with the recipe I modified it with a mixture of semisweet and bittersweet chocolate.

Ingredients:

• Butter, for greasing the baking pan
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 pound (about 1 cup of each Semisweet & bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) 
• 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
• Kosher or flake salt - optional

Method:

1. Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
2. In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. 
3. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). 
4. Using a spatula, scrape the mixture into the prepared pan and smooth out the top.
5. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
6. Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. 
7. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.