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Chocolate Cornstarch Pudding

Reviewed: Dec. 8, 2013
Excellent and straight forward recipe. To all those having problems with the viscosity, temperature and movement is key. Too much heat causes the starch to unwind onto itself and congeal/burn on the bottom. Too little heat will result in thin, chalky tasting pudding. Reduce liquid to a gentle simmer, stirring constantly for 2 to 3 min. It is also quite useful to thoroughly dissolve the corn starch in the cold milk before applying heat. If you add more cocoa, reduce the amount of starch or increase the amount of liquid slightly as the cocoa will also serve to thicken the slurry. Simple recipes are easy to tweak.
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