Chocolate Pudding- Simple to make and so good! 10x’s better than store-bought!
My kids LOVE chocolate pudding but store-bought pudding in general is not my favorite. (Unless you are talking about Trader Joe’s Belgium Pudding!) I was so excited to try this recipe I found on Mel’s Kitchen Cafe. It was super easy to make, pretty much just whisk together the ingredients over the stove-top, let it cool and enjoy!
I couldn’t wait to dig in while it was setting in the fridge. I added whipped cream on top. It’s pretty and is the perfect compliment to the pudding. The pudding was so good you guys! Thick and creamy, chocolatey and delicious. I took some to my chocolate-loving mother-in-law and she was in heaven! This is a must-try!
This pudding would be perfect for Valentine’s Day too!
One Year Ago: Graham Crackers
Two Years Ago: Double Chocolate Cupcakes with Strawberry Buttercream
Three Years Ago: Valentine’s Sugar Cookies with Buttercream Frosting
Four Years Ago: Chocolate Cupcakes with Vanilla Bean Buttercream
- 1/4 cup light brown sugar, packed
- 3 tablespoons unsweetened cocoa powder (Dutch-process or regular)
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 1/4 cup heavy cream
- 1 cup semi-sweet chocolate chips (or 6 ounces chocolate, chopped)
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- In a large saucepan, combine the brown sugar, cocoa, cornstarch, and salt, whisking lightly. Add in the milk and cream to the sugar mixture and whisk until it is smooth. Stir in the chocolate chips and butter and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Remove pot from the heat and stir in the vanilla.
- Transfer the pudding to a large bowl (or small serving dishes) and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form. Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with whipped cream if desired.
*Can substitute with your favorite type of chocolate: milk, bittersweet or dark