Homemade Chocolate Pudding
This week for Choctoberfest I thought I would make a rich, chocolate dessert that takes me back to my childhood. Sunday’s were spent at my Grandma & Grandpa’s house and dessert was usually a big bowl of homemade chocolate pudding. Rodelle’s Dutch-processed cocoa gives this chocolate pudding a rich flavor and easy enough to make to make your sweet tooth happy.
I was very excited to partner with Rodelle in making this recipe for Choctoberfest. Not only is their baking cocoa versatile for recipes it is also full of good things for you and your family: antioxidants, dietary fiber, calcium and vitamins. It’s also naturally cholesterol free Kosher, gluten-free and non-GMO. So now on to the recipe!
In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch and salt whisk together the ingredients so they are all combined. Move the pot to the stove top. Measure out 2 cups of milk and whisk it into the dry ingredients. Turn on the stove to medium heat. Add the additional 2 cups milk, butter and vanilla.
With the heat going constantly keep the whisk going. The lumps at the top will eventually disappear so be patient. Keep stirring until the pudding starts to thicken–this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn’t burn. When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.
We love to eat our pudding warm. Give the pudding at least 10 minutes to cool down and firm up a little if eating warm. Now I LOVE the skin on my pudding. However if you are a family that doesn’t you can cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming. If you want cold put it into the fridge for about half an hour.
Serve warm or chilled. With or without whipped cream. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!