Homemade Chocolate Pudding Recipe + Video
User Reviews
4.9
Homemade Chocolate Pudding Recipe + Video
Description
Homemade Chocolate Pudding Recipe + Video starts with mixing sugar, unsweetened cocoa powder, cornstarch, salt, and optional instant coffee in milk. The mixture is whisked carefully to prevent clumps and simmered until it thickens. Butter and vanilla are added at the end for creaminess and flavor. Cooling it with plastic wrap on top prevents skin formation. The pudding offers a smooth, dense consistency and a balanced chocolate taste enhanced by the slight bitterness of cocoa and coffee.
The pudding is meant to be served cold, making it a refreshing choice for dessert. Its smooth texture and moderate sweetness provide a satisfying finish to a meal without heaviness.
This recipe can be adapted for vegans by substituting almond or coconut milk and using vegan butter alternatives. For extra thickness, ensure the pudding cooks for the full recommended two minutes before setting. It also works well as a chocolate pie filling, providing versatility beyond an everyday pudding.
Ingredients
- 5 cups milk 2% or whole
- 1 ½ cups granulated sugar
- ¾ cup cocoa powder unsweetened
- ½ cup cornstarch
- ½ teaspoon salt
- ¼ cup butter
- 1 ½ teaspoons vanilla extract
- 1 teaspoon instant coffee optional
Instructions
- Set a medium sauce pot over medium heat. Add the sugar, cocoa powder, cornstarch, salt, and coffee granules. Stir to combine, then pour in the milk. Whisk well to remove all clumps.
- Bring the mixture to a simmer. Once simmering, stir consistently for 1-2 minutes, as the pudding thickness. It should be fairly thick, but will continue to thicken as it cools.
- Remove from heat and stir in the butter and vanilla. Stir until the butter is fully melted and combined.
- If you feel like you were unable to stir in all the clumps, you can pour the pudding through a mesh strainer to remove any debris. Otherwise, scoop the pudding into a storage container and press a piece of plastic wrap down over the surface of the pudding, so a skin doesn’t form as it cools.
- Once it is fully chilled, you can remove the plastic wrap and cover it with a lid. Serve cold.
Notes
- For a vegan version, substitute dairy milk with almond or coconut milk and use a vegan butter alternative.
- Cook the pudding fully for two minutes to achieve a firm set, especially when used as a pie filling.
- Press plastic wrap directly onto the pudding surface while cooling to prevent a skin from forming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 271kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 211mg | 9% |
| Potassium | 263mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 339IU | 7% |
| Calcium | 150mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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