Homemade Chocolate Pudding
Less than 10 minutes and a few ingredients to make a homemade chocolate pudding recipe. Chocolate lovers will adore this dessert.
Servings 4 servings
Equipment
- medium sized pot
- whisk
Ingredients
- 1 cup sugar
- 1/2 cup Rodelle’s Gourmet Baking Cocoa
- 1/4 cup Cornstarch
- 1/2 teaspoon salt
- 4 cup milk I use whole milk
- 2 tablespoons butter
- 2 teaspoons vanilla extract
Instructions
- 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 stovetop.1 cup sugar, 1/2 cup Rodelle’s Gourmet Baking Cocoa, 1/4 cup Cornstarch, 1/2 teaspoon salt
- 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 of milk, butter, and vanilla.4 cup milk, 2 tablespoons butter, 2 teaspoons vanilla extract
- 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 it into serving bowls.
- If eating warm give the pudding at least 10 minutes to cool down and firm up a little.
- For no skin: 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. Enjoy!
Video
Visit YouTube for a video of how to make this Homemade Chocolate Pudding
Notes
Tips for making this recipe:
- Be patient when making this recipe. It may seem like it's taking too long after 5 minutes but it really could take up to 8 minutes or more to reach the right thickness.
- Don't like pudding skin? Cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming. If you want it cold, put it into the fridge for about half an hour.
- I like to serve the pudding slightly runny. The longer you let it sit though, the thicker it will get. Once you've made it a few times you will start to gauge how you like to eat it.
- To store: cool and add to a covered container and refrigerate. Eat within 3 days. Reheat in the oven or on the stovetop with a small amount of milk.