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Potato Noodles
Florence Fabricant, Annette Gertner
67 ratings with an average rating of 4 out of 5 stars
67
1 hour
Updated Oct. 11, 2023
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Mix cocoa, brown sugar, cornstarch, cinnamon and instant coffee together in a heavy saucepan. Gradually whisk in the milk.
Place over medium heat and cook slowly, whisking constantly, until the mixture comes to a boil and thickens; add the vanilla.
Transfer to a serving dish or individual goblets or bowls and cover by placing plastic wrap directly on the surface. Allow to cool until just warm or refrigerate until ready to serve. Serve with heavy cream or whipped cream.
I liked that this recipe was super simple and didn't include too much fat, but as others said the texture is way too thick. Interested to know if anyone reduced the cornstarch as others suggested and how this turned out. I would also note the cinnamon flavor comes through very strongly, it's pleasant but if you are looking for a more traditional straight chocolate flavor would omit.
Used just a little less cornstarch, nice chocolaty pudding worth making again.
This recipe is excessively thick. I would cut the cornstarch in half. If being used in a pie that is sliced it might make sense but served chilled in a bowl it’s just too thick. I like the cinnamon and coffee add. That’s a nice touch.
I had no idea homemade pudding could be so gelatinous and silky. I’m glad I put my reservations aside and dumped in the unseemly amount of cornstarch called for here. Best homemade pudding I’ve made (better even than the ones with egg yolks).
I did not have instant coffee so I substituted 1/4 cup of brewed coffee for that amount of milk. Worked fine. Good recipe when you only have 15 minutes.
Just kidding! I did use unsweetened cocoa, so sugar tweaks next round
Very sweet and a little gelatinous. I tempered it with fresh, unsweetened whipped cream and it was a hit. Will probably make some tweaks and use unsweetened cocoa next time.
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