Homemade Chocolate Pudding Recipe
With only 5 ingredients you can make the creamiest, chocolatiest, richest and most delicious Homemade Chocolate Pudding from scratch. No more boxed mixes!
Ingredients
- 4¼ ounces unsweetened chocolate (good quality chocolate)
- 1¾ cups milk (whole or 2%)
- ¼ cup +2½ tablespoons cornstarch (sifted) (total 50 grams)
- ¼ teaspoon salt
- 5½ tablespoons granulated sugar
Instructions
- Melt the chocolate either the bain marie method or with a microwave.
- In a medium pot mix together the milk and sifted cornstarch and salt, add the sugar and bring to a boil on medium heat, stirring constantly.
- Once the sugar has dissolved add the melted chocolate. Reduce the heat to low and continue to cook and stirring constantly until thickened, approximately 1-3 minutes.
- Transfer the pudding to your preferred serving bowls*, cover the pudding with plastic wrap, make sure it touch the pudding, this will keep a skin from forming on the pudding. Let cool 20 minutes then refrigerate for at least 3-4 hours.
- Serve with a dollop of whipped cream and grated chocolate if desired. Enjoy!
*There is enough for 3-4 small/medium sized bowls.
Notes
You can also use superfine sugar but not powdered sugar.
For the bain marie method - Place the chopped chocolate in a heat proof bowl and place the bowl over a small pot with water (make sure the water does not touch the bottom of the bowl). Heat the water to a low boil, the heat will melt the chocolate, all you have to do is stir the ingredients until smooth and completely melted.Just make sure when you are melting the chocolate, that no water touches your melted chocolate or it will seize and unfortunately you will have to start over.
For the microwave method - Chop the chocolate then place it in a microwave safe bowl and microwave for 30 second intervals, be sure to stir the chocolate between each 30 second interval. Continue until the chocolate is smooth and completely melted.
To substitute unsweetened dutch processed cocoa because chocolate has fat in it and cocoa doesn't you will need to add a fat, such as melted butter or oil. So for 1 ounce (28 grams) of chocolate substitute with 3 tablespoons of dutch processed unsweetened cocoa (be sure to sift) and 1 tablespoon of melted butter or vegetable oil. Although melted chocolate gives a more fudgy taste to the pudding.
You can use milk chocolate although I would cut back a bit on the sugar since milk chocolate has sugar in it.
The pudding should be stored in the fridge, well covered. It will keep for up to 5-6 days in the fridge. Freezing is not recommended because it could separate and or become grainy.
Never leave the pudding out of the fridge for more than 1 ½-2 hours. It should be thrown out if it is.
Nutrition
Calories: 618kcalCarbohydrates: 75gProtein: 15gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 26mgSodium: 388mgPotassium: 821mgFiber: 10gSugar: 44gVitamin A: 346IUCalcium: 324mgIron: 11mg
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