Recipe: D.I.Y. Chocolate Pudding

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...)

Comments (10)

I use a very similar recipe, but I use soft tofu and a wee bit of soy milk. A revised version from "How It All Vegan" by Sarah Kramer... miam miam!!

posted by *Terramia* on 2007-02-26 18:39:41

would love recipe details for the tofu version!

posted by benedita on 2007-02-27 00:11:36

Hm ... I made this with 2% milk instead of milk and cream (because that was all I had in my fridge), and it was soooo rich I can't eat more than a spoonful!

posted by viola on 2007-02-27 10:56:27

how long do i keep this in the fridge before it can be eaten? 5 minutes? 10 minutes? overnight???

posted by ginger on 2007-02-27 22:10:50

Yeah, you know - maybe this is kind of rich. My pudding comparison, in my head, is this really intense chocolate mousse I make and serve in shot glasses, so maybe anything is less rich, by comparison! If you want it milder, just reduce the cocoa to 1/4 cup. It will be a slightly looser pudding, but still very nice.

And ginger - you can eat this out of the pan, if you don't mind burning your tongue a little! It will be thick enough. In fact, I prefer it warm.

posted by faith on 2007-02-27 23:34:46

Tofu version:

12oz package of soft or silken tofu
(2T olive oil)- optional
heaps of melted semi sweet chocolate (with a tad of soymilk), *** or 1/2 cup cocoa plus 1C dry sweetener (for true vegan)

Blend tofu until smooth in blender, add the rest of the ingredients until well mixed. Serve chilled! Yummy and chock full of healthy protein!!

*get freaky and add a bit of Amaretto for zing (I know tofu and liqueor? Trust me, so good!)...

For more ideas, Sarah Kramer is the queen of vegan!!

posted by *Terramia* on 2007-03-06 16:36:24

I tried this this morning using less than 1 cup of cocoa (Drost, which is very rich stuff), and 1 1/2 cups 2 percent milk, 1/2 cup cream, and it came out very rich and yummy!

posted by Rosie on October 2nd 2007 at 5:14pm
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Terramia - just curious, is French your first language?

posted by angorian on October 3rd 2007 at 8:05am
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wow! that was so yummy.
i must tell you i used all fat-free milk, i didnt have any vanilla, and i did it in the microwave...lol.

i heated the milk for 3 mins, then incorporated with the dry stuff, mixed really well, then nuked for 1-minute intervals, stirring every one minute about 5 times. SO EASY AND DELICIOUS! i may never buy jello instant pudding again!

thank you!

posted by giglet1959 on March 4th 2008 at 7:37pm
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good stuff! 2% milk instead of milk/cream, used the microwave method above (only took 2mins and then 3-1min. intervals on high in an 1100W microwave), then stirred in 1 oz of unsweetened baker's chocolate because I didn't quite have enough cocoa. Nice and chocolaty, not too sweet and very thick.

posted by alinia on November 2nd 2009 at 5:51pm
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