Toss the box! 2 instant puddings your kids can make!
Instant pudding''s 2 biggest problems are cornstarch and artificial flavor. Cornstarch might not sound bad, but conservative estimates state that at least 85% of our corn is genetically modified (links below). While "artificial flavor" can mean many things, none of them are good.
This rich and creamy dessert is the original chocolate pudding. And it is so easy to make!
2 cups heavy cream, well chilled
Be sure an adult is nearby to help.
Fill a small saucepan half full with water. Choose a small, deep heatproof bowl that fits snugly on the saucepan. Be sure the bottom of the bowl does not touch the water. Add the chocolate to the small bowl and set the water-filled pan and bowl over medium heat.
Heat the chocolate, stirring often with a wooden spoon, until it is melted, about 5 minutes. During that time, the water should simmer, not boil. Adjust the heat up or down as needed.
Turn off the heat. Ask an adult to remove the bowl from the saucepan of water. Set the bowl aside to cool slightly.
Pour the cream into a large bowl. Using an electric mixer, beat the cream on medium speed until slightly thickened, about 30 seconds. Add the warm chocolate to the cream. Continue beating on medium speed, scraping down the sides of the bowl with a rubber spatula, until soft peaks form, about 1 minute. To test, turn off the mixer and lift the beaters. If the cream makes soft little peaks that flop over slightly, it is ready.
Spoon the mousse into serving cups or glasses. Cover with plastic wrap and refrigerate for at least 2 hours before serving. Serves 8.
Adapted from Williams-Sonoma The Kid''s Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).
I know that some prize winning recipes call for a box of vanilla pudding as the secret ingredient. Pumpkin puree, pure olive oil, extra heavy cream, etc can all be used as secret ingredients and we''ll get to that in a future post.