With that being said, the American version is just called pudding, and I found this recipe from the Chef -- one of my all time favorite guys. So let me share his version of American Chocolate Pudding with you.
American Chocolate Pudding
6 oz (170 g) bittersweet or semisweet chocolate
2 Tbs (30 ml) cocoa powder (Dutch process if possible)
2 Tbs (30 ml) cornstarch (cornflour)
2/3 cup (160 ml) sugar
A pinch of salt
1 cup (250 ml) heavy cream
3 egg yolks
2 cups (500 ml) milk
1 Tbs (15 ml) unsalted butter
2 tsp (10 ml) vanilla extract
Melt the chocolate in the microwave or in a bowl set over (not in) hot
water. Sift the cocoa powder, cornstarch, sugar, and salt into a
large heavy saucepan. Whisk in the cream, egg yolks, milk, and melted
chocolate. The chocolate will make lumps which will disappear in
cooking. Bring to a boil mover moderate heat, stirring constantly
with a whisk. Reduce the heat to low and cook until the pudding coats
the back of a spoon very thickly. Strain the pudding into a bowl,
pressing with a rubber spatula and discarding the residue left in the
strainer. Stir in the butter and vanilla. Serve warm or chilled.
Serves 4 to 6.
In my rummagings, I also found a family favorite of mine, titled "Corn Starch Pudding" we've been making it forever at my home. My grandmother used to make this, and she taught my mother to make it, and of course, my mother taught my brother, sister, and myself to make it. It was one of the first recipes I learned growing up. Mom said, "Never take your eyes of the pudding pot, and never stop stirring - nothing's worse than scorched pudding"
Corn Starch Pudding
2 C. of milk, scalded
2 eggs
1/2 C sugar
2 Tbs. cornstarch
pinch of salt
1 tsp. vanilla
2 Tbs. butter
Mix the sugar, cornstarch and salt in the top of a double boiler.
Gradually add milk while stirring.
Place over boiling water and stir constantly for 8-12 minutes until thickened.
Add vanilla and butter and stir.
American Chocolate Pudding recipe reprinted with express permission from the Chef, at World Wide Recipes.
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