If I were to give this a name, I’d call it serious, I-ain’t-playin’-no-games chocolate pudding. Unlike conventional American-style chocolate puddings it has bar chocolate mixed into it, which gives it extra body and deeper chocolate flavor. It’s not chocolate-mousse-thick, it’s much lighter than chocolate mousse, but you know when you take your first spoonful: there’s real chocolate in there. Start by assembling your ingredients. Combine the dry ingredients in a small saucepan.
Add the milk.
Whisk that in and put it over medium-high heat until it comes to the boil.
Remove the pan from the heat and pour about a third of the hot mixture over the egg yolks (nope, they won’t cook).
Then pour the egg mixture back into the milk mixture.
Return the pan to the heat and whisk the pudding until it comes back to a simmer (it won’t take long) and simmer for another 20 seconds or so. Remove the pan from the heat. Add the butter.
Add the chopped chocolate.
Whisk until everything’s melted, then add the vanilla and rum if you like.
Pour it into a bowl and cover it with plastic. Let it sit for 30 minutes, giving it a stir once or twice (this is a stirred custard, remember).
You can eat it warm or do it the way I do it and thoroughly chill it first. Because I likes me some cold puddin’. And now I’m done with both the faux Kentucky accent and the week. A happy Fourth of July to all Yankees — and Southerners — everywhere!