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Homemade Chocolate Pudding

August 28, 2013
Homemade Chocolate Pudding

As we’ve discussed before, I LOVE chocolate. When I was little, I had no idea that pudding didn’t come from a box since that was the only way I’d ever had it.  Then one day during the summer when I was visiting my grandparents, my grandmother went to stirring on the stove with what looked like a pan of nothing but milk… then that night for dessert we had the best chocolate pudding I have ever tasted.  To this day I still think of that rich creamy pudding.

 

My pudding is pretty great too, though I’d rather get Granny’s any day.  I’ll have to call her up for the recipe!

 

This is pretty easy, so there is no excuse for reaching for a box again! This recipe makes 6 Servings (or two for a real chocolate lover!)

 

 IngredientsChocolate Chips

  •  1/4 cup cornstarch
  • 1/2 cup white granulated sugar
  • 1/8 teaspoon fine sea salt
  • 3 cups 2% milk
  • 1 cup of semi-sweet chocolate morsels
  • 1 teaspoon pure vanilla extract

 

Use a wire whisk to blend your dry ingredients in the top of a double boiler. The pot should be on medium heat, just at a simmer. Whisk in your milk; start slowly to avoid lumps!  Whisk over the heat for 15 to 20 minutes, you don’t have to constantly stir but you do have to stay around a watch it. The milk should NOT come to a boil and you shouldn’t whip it into froth either. Just keep the mixture moving to avoid lumps and to aid in thickening. When your mixture thickens enough to coat the back of a spoon you can dump in the chocolate.  Whisk to combine. I let mine sit for about a minute after an initial swirl so the chocolate has time to melt THEN I whisk in the meltey goodness. Stir for another 2-4 minutes over the heat. You mixture should be a rich chocolately color and thickened up.  Take it off the heat and add your vanilla and stir in.

 

 

If you have lumps (doh!) you’ll need to pour your pudding through a strainer before your refrigerate. If you don’t have lumps (or don’t care!) you can go ahead and pour your pudding into 6 small bowls or 1 large bowl and place waxed paper or cling wrap DIRECTLY on the surface of the pudding. This keeps a skin from forming.

 Chocolate Pudding With Waxed Paper

Keep in the fridge for at least 30 minutes, up to three days (like it will last that long, ha!).

 

Go for broke and whip up some sweetened whipping cream (1 cup heavy whipping cream, ¼ cup sugar, splash of vanilla – whip till stiff peaks form) and add a dollop on top. I just eat it with strawberries so I can pretend the fruit makes it good for me!

Homemade Chocolate Pudding

 

Enjoy!

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5 Comments leave one →
  1. August 28, 2013 6:46 PM

    Definitely have to pin this one! Thanks for sharing.

  2. August 28, 2013 8:03 PM

    Could this work with skim milk?

    • August 28, 2013 8:05 PM

      It would be just a bit thinner, but yes. Add another tablespoon of cornstarch if you want to keep the original consistency. Thanks for checking out the recipe!

      • August 28, 2013 8:07 PM

        Thanks! I knew something additional/more had to be added but was not sure what.

  3. September 24, 2013 10:29 PM

    chocolate pudding is the answer to most problems!

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