This silky-smooth chocolate pudding is pure comfort in a bowl, ready in just 15 minutes of hands-on time. Perfect for satisfying those sweet cravings without spending hours in the kitchen, this classic dessert delivers rich chocolate flavor in every spoonful.
With only 227 calories per serving and 5g of protein, it’s a treat you can feel good about enjoying. After a brief chill in the fridge, you’ll have a creamy, dreamy dessert that’s guaranteed to bring smiles to your table.
Ingredients for Creamy Chocolate Pudding
- Cornstarch: 5 tablespoons, acts as the perfect thickening agent
- Cocoa Powder: ½ cup unsweetened, for rich chocolate flavor
- Sugar: 1 cup granulated, balances the chocolate perfectly
- Salt: Just a dash, enhances overall flavor
- Whole Milk: 4 cups, creates the creamy base
- Butter: 2 tablespoons, chopped small for easy melting
- Vanilla Extract: 1 teaspoon, adds wonderful aroma
Step-by-Step Instructions
- Mix Dry Ingredients: Combine cornstarch, cocoa powder, sugar, and salt in a medium saucepan until well blended
- Add Milk: Gradually pour in cold milk while stirring to create a smooth mixture
- Cook with Care: Heat on medium, stirring constantly until mixture reaches a boil
- Final Boil: Let it bubble for 1 minute to achieve perfect thickness
- Add Final Touches: Remove from heat and stir in butter pieces and vanilla until melted
- Prevent Skin Formation: Cover surface directly with plastic wrap
- Chill and Set: Refrigerate for at least 1 hour until perfectly set
Cooking Tips
The secret to silky-smooth chocolate pudding is in the stirring! Keep your whisk moving constantly while cooking to avoid lumps.
When you add the milk, pour it in slowly while whisking – this helps prevent those pesky cornstarch clumps. Your pudding is ready when it coats the back of a spoon and leaves a clear path when you run your finger through it.
Storage Tips
Your homemade chocolate pudding will stay fresh in the fridge for up to 5 days. Always keep that plastic wrap touching the surface of the pudding – it’s like tucking it in with a little blanket that prevents that tough skin from forming on top.
If you notice any liquid separating, just give it a quick stir before serving.
Serving Ideas
Make this simple pudding extra special with fun toppings! Try a dollop of whipped cream, a sprinkle of chocolate shavings, or some fresh berries. For a fancy dessert, layer it in clear glasses with crushed cookies or banana slices.
You can also serve it warm (after it thickens but before cooling) for a cozy treat on chilly days.
Simple Substitutions
Out of whole milk? 2% milk works too, though the pudding won’t be quite as rich. For a dairy-free version, try coconut milk – it adds a lovely tropical touch! You can swap the vanilla extract with almond extract or a splash of coffee for a different flavor twist.
Want it less sweet? Feel free to reduce the sugar to 3/4 cup.
Chocolate Pudding
Equipment
- Medium saucepan
- Plastic wrap
Ingredients
- 5 Tablespoons cornstarch
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 dash salt
- 4 cups whole milk
- 2 Tablespoons butter chopped into small pieces
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, stir together cornstarch, cocoa powder, sugar, and salt.
- Slowly stir in cold milk until combined.
- Turn heat to medium and cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute, then remove from heat and stir in butter and vanilla extract.
- Place a piece of plastic wrap directly over the pudding, so the pudding doesn’t form a skin on top as it cools.
- Allow to cool and refrigerate for at least an hour to allow it to set up.
