Every year we alternate. It’s a little tradition from our college dating days. This year it’s his turn to plan Valentine’s Day. Let’s hope I’ve dropped the necessary hints. Such a dangerous statement. Today he told me he was going to make me dinner from scratch. Usually I’d be jumping off the walls excited. However, I bet him a made-from-scratch dinner a month ago. He lost the bet. Smart boy—he thought he’d kill two birds with one stone. Smarter boy—he’ll come to his senses before the 14th. One can only hope.
Last year, I topped off dinner with Chocolate Pudding. It was so good and simple I had to share it with you. Sharing is caring after all. Speaking of, go ahead and click the email icon at the bottom of the post. And send this recipe to your significant other. Dropping hints is a good thing. A very good thing. And so is chocolate pudding in mason jars. With whipped cream on top. Wont you be mine? Valentine?
Whisk together flour, cocoa powder, sugar, and salt in a medium bowl. Pour the mixture through a sieve into a medium saucepan in order to get rid of any lumps. Whisk in milk until combined.
Stir the mixture over medium heat until thickened. Add butter and stir until combined.
Quickly whisk 1 tablespoon of the hot chocolate mixture into the beaten egg in order to temper, or cook, the egg. Return the mixture into the pan and continue to whisk until combined. Stir in the vanilla and cook until thickened, about 2 to 3 more minutes. If lumps remain, strain through a sieve. Pour the pudding into two pudding cups or mason jars. To prevent a skin from forming, press plastic wrap directly on the surface of the pudding. Chill until serving.
Whip the cream and powdered sugar together on high until soft peaks form. Top with a dollop. Lightly sprinkle cocoa powder or chocolate shavings to garnish.