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Hasty Chocolate Pudding
November 01, 2005

Much better than boxed pudding mix and almost as fast. The flavor is wonderful. If you don't have cornstarch on hand, I use an equal amount of flour, either all purpose or whole wheat, with great results. I've also substituted 2 teaspoons of bourbon instead of the vanilla extract for a great kick in flavor. For a lighter, more chocolate mousse type dessert, simple wait until the pudding cools for a few hours in the refrigerator and then gently fold in a carton or thawed cool whip. This was as good or better than the chocolate mousse I've had in nice restaurants!

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