Homemade Chocolate Pudding Recipe
User Reviews
4.7
Homemade Chocolate Pudding Recipe
Description
Homemade Chocolate Pudding is prepared by whisking granulated sugar, unsweetened cocoa powder, salt, cornstarch, and milk together in a saucepan over medium heat. Constant stirring helps the mixture reach a boil and then slightly thicken. After boiling briefly, the pan is removed and room-temperature butter and vanilla extract are stirred in to enrich the texture and flavor.
The cooked pudding has a thick, smooth consistency resembling warm, thick hot chocolate with a luscious cocoa taste balanced by butter’s creaminess and the aroma of vanilla. Covering the pudding bowls immediately with plastic wrap pressed to the surface prevents a skin from forming as it cools. This pudding can be served warm or chilled according to preference.
The dessert portion size varies depending on serving dish size, typically yielding between four and six servings. It works well as a standalone treat or alongside cookies or fresh fruit.
Chocolate pudding should be stored tightly wrapped in the refrigerator, maintaining quality up to five days. Reheating gently is recommended if desired warm.
Ingredients
- ½ cup granulated sugar
- ¼ cup cocoa powder unsweetened
- ⅛ teaspoon kosher salt
- 3 tablespoons cornstarch
- 2¾ cup milk
- 3 tablespoons butter room temperature, unsalted
- 1 teaspoon vanilla extract pure
Instructions
- In a medium saucepan set over medium heat, whisk together the sugar, cocoa powder, salt, cornstarch, and milk. Constantly stir the ingredients together until they begin to boil, about 5 minutes. The chocolate should look like a thick hot cocoa.
- Once it begins to boil, the mixture will start to slowly begin to thicken. Allow it to lightly boil for about 30 seconds, then turn the heat off and stir in the butter and vanilla. Continue stirring until the butter has melted into the chocolate.
- Remove from heat and pour into individual bowls. Cover each dish or bowl with plastic wrap gently touching the tops of the pudding, so a coating will not form on the top of the pudding. Serve warm or allow the pudding to chill in the refrigerator.
Notes
- Press plastic wrap directly on pudding surface after cooking to prevent skin formation during cooling.
- Stores well refrigerated up to 5 days when wrapped airtight.
- This recipe serves 4 to 6 depending on dish size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 164mg | 7% |
| Potassium | 338mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 534IU | 11% |
| Calcium | 216mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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