On a shelf in the kitchen at my parents’ old farmhouse in Northern Massachusetts are metal file boxes filled with recipes written by my grandmother Ruth Moulton. I plucked this gem from one of those boxes. Using regular old chocolate chips, Ruth somehow concocted a very dense essence of chocolate pudding. Kids of all ages will love it, but I recommend serving it with whipped cream or vanilla ice cream as a counterpoint to all that chocolate intensity.
Whipped cream or vanilla ice cream for garnish
Set a metal bowl over a pan of simmering, not boiling water. Combine the chocolate and milk in the bowl and heat until the chocolate is melted. Whisk in the sugar, vanilla, and salt. Add the eggs one at a time, whisking well after each addition. Regulate the heat so that the water stays at a constant slow simmer. Cook the pudding, stirring often, until thick and an instant read thermometer reaches 160ºF, 5 to 10 minutes. Pour into four 1/2-cup ramekins and cool to room temperature. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours. The pudding can be made up to 2 days in advance. Top with a dollop of whipped cream just before serving.