Chocolate Pudding From Scratch – Egg-Free

I had no idea that chocolate pudding would be so easy! This is much cheaper than the kind from the box, and I think it tastes wonderful when it’s still warm.

Stir together and then put in a pan:

1/4 c. brown sugar

3 T. cocoa

3 T. cornstarch

1/4 t. salt

Whisk in a little at a time, then bring to a simmer:

3 c. whole milk

1 c. chocolate chips or 6 oz. chopped chocolate (I used semisweet for an especially dark chocolate pudding.)

As soon as you see bubbles, turn the heat down to med-low. Keep stirring for a few minutes until the pudding thickens.

Remove from the heat and stir in:

1 t. vanilla

Pour the pudding into a bowl and cover with plastic wrap. Press the wrap down onto the surface of the pudding to keep a skin from forming. Chill for several hours before serving in the fridge or 1 hour in the freezer.

chocolate pudding

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