Homemade Chocolate Pudding
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Everybody needs a good, quick, chocolate pudding recipe!
This recipe is almost as fast as the instant box kind, but much healthier! Well, as healthy as chocolate pudding can be. :) All it requires is a few ingredients whisked together, heated on the stove, then left to set up in the fridge. Easy peasy!
Because it’s so quick and easy, the original name of this recipe is “Hasty Chocolate Pudding”. I use this recipe in place of instant chocolate pudding when called for in recipes, in popsicles, as a filling for cupcakes, and when anyone just wants a bowl of chocolate pudding!
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Recipe adapted from All Recipes
Homemade Chocolate Pudding
Makes about 2 cups of pudding
Ingredients:
1/2 cup / 100g granulated sugar
1/3 cup / 33g unsweetened cocoa powder
3 Tbsp / 27g corn starch
2 cups / 474g milk
2 tsp / 10g vanilla extract
Directions:
In a medium pot, whisk together sugar, cocoa powder, and corn starch until no lumps remain.
Slowly add in milk, whisking well to get a smooth mixture.
Place mixture over medium heat and whisk constantly, until mixture thickens and begins to simmer.
Remove from heat and stir in vanilla extract
Transfer pudding to a heat-proof bowl, and allow to cool slightly, whisking now and then to avoid the “skin” forming. When pudding is cooler, place a piece of plastic wrap directly onto pudding.
Refrigerate until set.
Jenny’s Notes:
“heat-proof” just means a bowl that is safe to handle hot food; one that won’t break (certain glass bowls), or won’t leak dangerous chemicals into your food (plastic), or in any other way form a peril if you pour hot liquid into it. :)
Placing the plastic wrap directly onto the pudding prevents that “skin” from forming as the pudding cools. Because I don’t enjoy using plastic in general and especially when coming into contact with hot food, I try to wait for the pudding to cool before placing it on. This also ensures the plastic wrap won’t melt, as it could if you put it on immediately after taking it off the heat.
The plastic wrap placed directly on the pudding to prevent a skin from forming
Homemade Chocolate Pudding
Ingredients
Instructions
- In a medium pot, whisk together sugar, cocoa powder, and corn starch until no lumps remain.
- Slowly add in milk, whisking well to get a smooth mixture.
- Place mixture over medium heat and whisk constantly, until mixture thickens and begins to simmer.
- Remove from heat and stir in vanilla extract
- Transfer pudding to a heat-proof bowl, and allow to cool slightly, whisking now and then to avoid the “skin” forming. When pudding is cooler, place a piece of plastic wrap directly onto pudding.
- Refrigerate until set.
Notes
- “heat-proof” just means a bowl that is safe to handle hot food; one that won’t break (certain glass bowls), or won’t leak dangerous chemicals into your food (plastic), or in any other way form a peril if you pour hot liquid into it. :)
- Placing the plastic wrap directly onto the pudding prevents that “skin” from forming as the pudding cools. Because I don’t enjoy using plastic in general and especially when coming into contact with hot food, I try to wait for the pudding to cool before placing it on. This also ensures the plastic wrap won’t melt, as it could if you put it on immediately after taking it off the heat.
Nutrition Facts
Calories
214.7Fat
4.96 gSat. Fat
2.85 gCarbs
40.48 gFiber
2.71 gNet carbs
37.79 gSugar
31.21 gProtein
5.42 gSodium
48.84 mgCholesterol
14.64 mgNutritional information is approximate; based on four 1/2 cup servings.
