Chocolate Pudding Recipe

Ever had one of those days where only an outrageously silky homemade chocolate pudding can save you? Well, I’ve stumbled upon the most delectable solution, and trust me—you’ll want to dive spoon-first into this chocolatey dream.

I adore the way a simple mix of cocoa powder, sugar, and milk is able to create such a charming dish. My go-to recipe for chocolate pudding uses semisweet chocolate chips and sees vanilla in an extract form, for a pudding that I reckon is the ideal consistency for a dessert.

Its flavor is also magnified quite a bit by the pinch of salt that’s in the recipe.

Chocolate Pudding Recipe Ingredients

• Granulated Sugar: Adds sweetness and texture; pure carbohydrate.
• Unsweetened Cocoa Powder: Provides rich chocolate flavor; contains antioxidants.
• Cornstarch: Thickens the pudding; gluten-free starch.
• Whole Milk: Creamy texture; provides protein and calcium.
• Semisweet Chocolate Chips: Intensifies chocolate taste; contains some sugar and cocoa butter.

Chocolate Pudding Recipe Ingredient Quantities

• 1/3 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 3/4 cups whole milk
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter
• 1/2 cup semisweet or bittersweet chocolate chips

How to Make this Chocolate Pudding Recipe

1. In a medium saucepan, combine the sugar, cocoa powder, cornstarch, and salt, and whisk together until well combined.

2. Slowly beat the milk into the mixture, making sure that there are no lumps and that everything is smooth.

3. Put the saucepan on medium heat and warm the mixture, stirring all the time, until it starts to get thick and bubble gently.

4. When it begins to bubble and thicken, turn the heat down to low and keep cooking for 1 to 2 minutes, always stirring with a wooden spoon.

5. Take the saucepan off the heat and add the vanilla extract and butter. Stir until the butter is melted and fully blended in.

6. Stir in the chocolate chips until they are completely melted and the pudding is smooth and creamy.

7. Distribute the pudding into small bowls for individual servings or into a single large bowl.

8. Protect the surface of the pudding from skin formation by covering it with plastic wrap.

9. Let the pudding cool a bit; then put it in the refrigerator for at least 2 hours so that it will be set completely.

10. Savor your veltu chocolate pudding cold, and relish its silkiness!

Chocolate Pudding Recipe Equipment Needed

1. Medium saucepan
2. Whisk
3. Wooden spoon
4. Measuring cups
5. Measuring spoons
6. Heat-resistant spatula (optional, for stirring the pudding)
7. Small bowls or a large bowl for serving
8. Plastic wrap

FAQ

• Can I use a different type of milk?Certainly, any milk alternative can be employed, such as almond or soy milk; however, the consistency might vary.
• What if I don’t have cornstarch?For an equal substitution, all-purpose flour is fine; the pudding might be a tad less smooth.
• Can this be made dairy-free?Indeed, opt for milk alternatives derived from plants, vegan margarine, and chocolate chips that are free from any kind of dairy.
• Is there a way to make it sweeter?For a pudding that’s sweeter than our basic recipe, add an extra tablespoon or two of sugar.
• How do I prevent lumps in the pudding?Before adding the milk, whisk the dry ingredients well. Then, while cooking, stir constantly.
• Can I use dark chocolate instead of semisweet?Of course, using dark chocolate will lend the pudding a deeper, more pronounced flavor.
• How long can the pudding be stored?Put it in a container that does not allow air to enter and store it in the refrigerator. You can keep it there for 3-4 days.

Chocolate Pudding Recipe Substitutions and Variations

Granulated Sugar: Use in equal amounts either coconut sugar or maple syrup if you want a different flavor.
Cocoa Powder, Unsweetened: For a more intense chocolate flavor, use cocoa powder that has been Dutch-processed.
Cornstarch: Substitute in equal amounts of arrowroot powder or use twice the quantity of all-purpose flour if you are thickening.
Whole Milk: For a dairy-free version, substitute with almond milk, oat milk, or coconut milk.
Chopped dark chocolate or milk chocolate chips can be used for a variation in sweetness and richness. Semisweet or bittersweet chocolate chips can be used.

Pro Tips

1. Use high-quality chocolate chips for the best flavor, as they are a key component of the pudding’s taste. Opt for brands known for their rich cocoa content.

2. For a silky-smooth pudding, sift the cocoa powder and cornstarch before adding them to the sugar to prevent any lumps from forming in the mixture.

3. Stir continuously while cooking to prevent the pudding from sticking to the bottom of the saucepan and to ensure even thickening.

4. To enhance the chocolate flavor, you can add a pinch of espresso powder along with the dry ingredients in step 1.

5. If you prefer a lighter pudding, you can fold in whipped cream after the pudding has cooled down for a richer texture without altering the recipe balance.