Hi Everyone! Happy Friday! Its book time again and this month I’ve got a gem of a book from one of my all time favorite authors that was recommended to us by my fabulous friends over at Zoobean.
The book is Goldilocks and the Three Dinosaurs by Mo Willems of Pigeon fame and was love at first read with my kids. The tale is the one you remember but way funnier and involves three completely innocent dinosaurs that just so happen to lure a poorly supervised little girl into their home with chocolate pudding (because really would any child be interested in eating porridge?) while they are…….er……someplace else.
My kids love this book so much that they are starting to quote from it. My two-year-old asks on a regular basis if we can go…….er……someplace else and had us all cracking up last week when in the silent darkness before bedtime he said in his best dinosaur voice “GOTCHA!”.
And of course I have a pudding recipe for you, how could I not, really?! When I mentioned to my friend that I was making chocolate pudding she said, ‘I just make mine from a box’, which got me thinking that I need to come up with a recipe that is almost just as easy, and this one really, truly is. The only part more difficult is chopping the chocolate and if that really gets on your nerves you can absolutely use chocolate chips instead. Then all it is is mix, mix, mix and you’re done. Now that its getting nice outside you may just need some delicious pudding to lure your little ones home from……er…..someplace else.
Mexican Chocolate Pudding + Goldilocks and the Three Dinosaurs
Yield:
6
Adapted from Bittersweet by Alice Medrich and Smitten Kitchen
Ingredients
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- packed 1/2 teaspoon orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3 cups half-and-half
- 6 ounces bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
- Freshly whipped cream and raspberries, for serving (optional)
Instructions
- Combine sugar, cornstarch, orange zest, cinnamon, and salt in a medium saucepan. Whisk until pieces of orange zest are thoroughly combined with the rest of the ingredients (you may need to use your fingers to really rub them in there).
- Place over medium heat and slowly whisk in about a third of the half-and-half. Keep slowly pouring in the half-and-half, whisking continuously until all the half-and-half has been added and the mixture is smooth.
- Slowly bring to a boil (this should take about 10 minutes. You want to give the cornstarch time to cook). When the mixture starts to boil, remove from the heat and stir in the chocolate and vanilla. Keep stirring until the chocolate is melted and the mixture is smooth.
- Spoon into serving bowls and either serve warm or press small pieces of plastic wrap directly over the pudding and refrigerate until cold. Serve with hefty dollops of freshly whipped cream and raspberries.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
