“Milky” Chocolate Pudding: From Childhood Treat to Adult Extravagance

How can you steal someone’s heart? One effective way is to cook a dish that transports them back to a happy childhood memory. For many people that I grew up with in Israel, the treat that accomplishes this is called “Milky.” “Milky” is a chocolate pudding snack topped with whipped cream. It is manufactured by the Strauss Group near Tel Aviv. While many of us still love this childhood nosh exactly the way it is, it can be fun to prepare our own grownup homemade version of it.

Preparing a dessert like “Milky” is not very difficult. You begin with a base of chocolate pudding made from scratch. Give it an adult touch by adding any combination of whisky, rum, chocolate liqueur, or coffee liqueur to it. Then, you may whip your own heavy cream to garnish the pudding. A final elegant touch of chocolate shavings turns a childhood treat into a refined adult extravagance.

Photo pudding with whipped cream and chocolate. by pengrin https://www.flickr.com/photos/pengrin/

Pudding. Photo: Pengrin

Homemade Chocolate Pudding

  • 5 squares quality dark chocolate, chopped
  • 1/4 cup cocoa powder
  • 2 tbsp. cornstarch
  • 6 tbsp. sugar
  • 1 tsp. vanilla extract
  • 1 1/2 cup milk
  • 1 cup liquor
  1. Mix the cornstarch, sugar, and cocoa in a pot.
  2. Add the milk, and cook over low heat, stirring constantly.
  3. Remove the pot from the flame when the pudding has thickened.
  4. Stir in the chopped chocolate and vanilla extract.
  5. Pour the pudding into a glass bowl, cover with plastic wrap, and place in the refrigerator.

To serve:

  1. Mix the chocolate pudding with 1 cup of the liquor of your choice. You may combine several types of liquor.
  2. Cover with plastic wrap and return to the refrigerator for 30 minutes.
  3. Prepare the whipped cream.

Whipped cream

  • 1 cup heavy cream
  • 2 tbsp. sugar
  1. Combine the heavy cream and sugar together in a bowl.
  2. Whisk until the cream forms stiff peaks.

Add toppings

  1. Spoon some chocolate pudding into a small bowl.
  2. Top with whipped cream.
  3. Garnish with chocolate shavings.

Gooey, Hot Chocolate Pudding

— by Margo Sugarman

When rain is crashing down outside and the temperatures plummet, nothing can make one forget about the weather like a hot, gooey chocolate pudding.

2014-11-27-22-12-46This recipe is a real oldie, and very easy to make. It gets into the oven with the batter at the bottom and a whole lot of liquid on top, and comes out with a cake-like top and a lush, fudgey base.

The recipe, in its various forms, has many different theories for its inception. Some say that its very basic ingredients point to the post-WWII era, when ingredients were scarce. My late mother-in-law, who spent many years in Atlanta and gave me the recipe, always attributed it to the South African expats who lived there in the 1970s.

You can make the recipe parve by using soy milk instead of regular milk. It will have no discernible taste difference.

Ingredients for 6 Servings

  • 1 cup flour
  • 1/2 cup sugar
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • a pinch of salt
  • 1 teaspoon vanilla essence
  • 3 tablespoons melted butter/margarine
  • 1/2 cup milk (or soy milk)
  • 3/4 cup brown sugar
  • 1/4 cup cocoa powder
  • 1 cup hot water

Preparation

  1. Preheat an oven to 350ºF.
  2. Mix all dry ingredients together in a medium-sized bowl. Stir in the milk, melted butter/margarine and vanilla.
  3. Pour the batter into a greased medium-sized baking dish.
  4. Mix together all other ingredients for the topping and carefully pour over the batter.
  5. Bake for 30-35 minutes.
  6. Serve hot or warm. If you want to add to the decadence, serve with a scoop of vanilla ice cream.

Margo Sugarman is the creator of The Kosher Blogger.