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

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

Chocolate Pudding From Scratch – Egg-Free

This pudding is much cheaper than the kind from the box, and I think it tastes wonderful when it’s still warm.
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Prep Time 5 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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
Keyword pudding
Tried this recipe?Let me know how it was!

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