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
6 oz. chopped chocolate. You can use milk or dark here depending on how you want the final pudding to taste. Chocolate chips are a little big and don’t melt all the way if used as-is, so make sure to chop them more finely before adding them to the recipe.
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 is especially delicious with whipped cream on top, or you can eat it plain.
Find more delicious dessert recipes here.
Chocolate Pudding From Scratch – Egg-Free
- 1/4 cup brown sugar
- 3 tablespoons cocoa
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 cups milk whole
- 6 ounces chopped chocolate milk or dark, depending on your tastes
- 1 teaspoon vanilla
- Stir the dry ingredients together and put them in a pot.1/4 cup brown sugar, 3 tablespoons cocoa, 3 tablespoons cornstarch, 1/4 teaspoon salt
- Whisk in the milk and chocolate, then bring the mixture to a simmer.3 cups milk, 6 ounces chopped chocolate
- As soon as you see bubbles, turn the heat to medium-low. Keep stirring for a few minutes until the pudding thickens.
- Remove the pudding from the heat and stir in the vanilla. Cover with plastic wrap and press down to keep a skin from forming. Chill for several hours in the fridge or 1 hour in the freezer before serving.1 teaspoon vanilla