Recipe: D.I.Y. Chocolate Pudding

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The Minimalist's article last week on old-fashioned homestyle puddings got us hankering for some plain chocolate pudding. Put down that box - easy, mild milk chocolate pudding is only a few minutes away.

This isn't super rich, oozing with intense dark chocolate or fancy flavorings. It's plain, creamy chocolate pudding like the stuff that comes out of the box or the snack pack - only better. And it literally only takes five minutes.

Chocolate Pudding

makes about 2 cups

1/2 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
3 tablespoons cornstarch
1 cup milk
1 cup cream
1 teaspoon vanilla extract

Mx the sugar, cocoa powder, salt and cornstarch together in a small bowl. Set aside. Heat the milk and cream in a small saucepan until bubbles form around the edges. Take out a cup of the liquid and whisk rapidly into the dry ingredients, then add everything back into the pan.

Cook over medium-low heat, whisking constantly, just until it thickens. This will only take a couple minutes. Stir in vanilla, then pour into a container and refrigerate with plastic wrap touching the top so a skin doesn't form. (Or not, if you're a fan...)

Per serving, based on 2 servings. (% daily value)
Calories
779
Fat
50.9 g (78.4%)
Saturated
31.4 g (157.1%)
Carbs
83 g (27.7%)
Fiber
7.2 g (29%)
Sugars
56.8 g
Protein
10.5 g (21.1%)
Cholesterol
175.2 mg (58.4%)
Sodium
394.7 mg (16.4%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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