Chocolate Pudding
This rich Chocolate Pudding recipe requires no eggs and only a few staple ingredients! Within 5 minutes cooking time and a few hours of chilling you can whip up this silky-smooth and intensely chocolatey classic dessert.
Ingredients
- 2 1/2 cups milk (whole or 2% fat) (use Almond, soy or any vegan type of milk)
- 1/2 cup cream (18% or half and half) (Use coconut cream for vegan)
- 1/3 cup granulated sugar
- pinch of salt
- 1/4 cup cornstarch
- 2 tablespoons cocoa powder
- 1 cup semisweet, milk, or dark chocolate chips
- 1 teaspoon vanilla essence
- raspberries , chocolate shavings for serving
Instructions
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In a medium pot, place the milk, cream, cornstarch, sugar, salt and cocoa powder. Whisk them as best as you can to remove all lumps. The colder the milk/cream is, the easier it is for the cornstarch to dissolve. The cocoa powder will dissolve better as the milk/cream start to boil.
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Bring the mixture to a boil over medium heat, and then lower the heat to low. The mixture should still be gently simmering but not vigorously boiling. Whisk the mixture every half a minute or so for a few seconds to maintain a smooth pudding.
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Let the pudding cook for about 6 minutes (to cook any raw starch taste) and up to 10 minutes if your heat is very low and the pudding is very gently simmering.
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At that point, turn off the heat and drop all the chocolate chips into the pudding mixture while whisking to completely melt them in.
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Add the vanilla and mix the pudding well. You may strain the pudding for an extra silky feel to the pudding. Pour the pudding into serving cups and place a plastic wrap directly on the surface of each pudding.
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Chill the pudding for at least 3 hours until it’s really cold and firm. This pudding keeps in the fridge for about 5 days.
Recipe Video
Recipe Notes
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CHOCOLATE PUDDING RECIPE TIPS
- For an easy vegan chocolate pudding, add any nut milk instead of cow milk and use coconut milk instead of cream.
- Choose high-quality chocolate and good organic cocoa powder for a more intense chocolate flavor!
- Try topping your pudding with some nuts, coconut shreds, seeds, granola, berries or anything you like!
- Do not let your pudding boil vigorously. It is easy to scorch pudding when cooked on too high of heat or allowed to reach a hard boil. The slightest amount of scorch will add a bitter burnt taste to your pudding.
- Use this pudding as a filling for any pie crust! Top it with whipped cream for a beautiful pudding pie.
- Place plastic wrap directly on the surface of each pudding to keep a skin from forming as it chills.
Can homemade chocolate pudding be frozen?
Yes. You can freeze it in an airtight container for up to three months. You can also freeze it in a baked pie shell for easy pudding pie when company shows up unannounced. This pudding can even be eaten partially frozen!
What to do with leftover chocolate pudding?
Keep your leftover pudding in an airtight container in your refrigerator for two or three days until it starts to separate or weep. You may also freeze it in the same kind of container.
What is the main ingredient in vegan chocolate pudding?
Almond, soy or any vegan type of milk.