Once you try this homemade chocolate pudding recipe, I guarantee you will never use a boxed recipe again. Making chocolate pudding at home is so much easier than you think and I would almost bet money that you have the ingredients in your house already.
The main switcheroo that I made in this pudding compared to most is that I used skim milk, not only because you can cut out some fat and calories (hey, why not?) BUT most people do not have whole milk in their fridge. I wanted this to be a fail-safe, always-have-the-ingredients-when-I-Have-A-Craving kind of chocolate pudding. You most likely have skim, one or two percent milk in your fridge, so I went with the least fatty to make sure this recipe still worked out.
This turned out perfectly. Creamy, chocolatey, it was amazing.
I think that everyone should have one solid chocolate pudding recipe in their repertoire and I think you should give this one a whirl. It’s a keeper.
Now those of you who follow me on Facebook or Instagram will know that I made one heck of an evil trifle yesterday, thus the reason I made homemade chocolate pudding in the first place.
It’s divine, evil and amazing.
I am going to write up the recipe today and then share it later tonight, so stay tuned! It’s the single best way I have found to get rid of a ton of your Halloween candy!
So when is the last time you made pudding at home? Sometimes with all my concocting of recipes I forget the simple desserts, like this one, that take very little time or effort but are such a crowd pleaser, not to mention kid pleaser as well.
** Remember to join ZIPLIST to create your own online recipe box and then click SAVE on my recipe below to add it! I use my online recipe box ALL the time! **Print
- 1/4 cup and 1 tbsp of cornstarch
dash of salt
- 1/2 cup white sugar
- 3 cups of skim milk
- 6 ounces of swmi-sweet baking chocolate â€“ or any good quality chocolate chips About a cup of chocolate chips
- 1/2 teaspoon of vanilla extract
Pour the milk into a heavy, medium sized sauce pan.
Whisk in the cornstarch,salt and sugar until there are no lumps.
Place the saucepan on medium low-heat and cook for 8-10 minutes, stirring continuously. Make sure to scrape the bottom and sides of the pot.
When the mixture had thickened, add in the chocolate.
Stir continuously for another 2-3 minutes, until the chocolate is completely melted in and the mixture is now a beautiful brown.
Add in the vanilla, stir until mixed in.
Place in the serving dishes and chill in the refrigerator until firmly set, around 2-3 hours.
- Serving Size: 6