Chocolate Pudding
Why settle for store-bought chocolate pudding when homemade is so easy to make?
Ingredients
- ⅔ cup sugar
- ¼ cup unsweetened natural cocoa powder, such as Hershey's
- 2½ tablespoons cornstarch
- ⅛ teaspoon salt
- 2½ cups whole milk
- 1½ ounces semi-sweet chocolate, finely chopped (best quality, such as Ghirardelli)
- 2 teaspoons vanilla extract
- Homemade whipped cream, for serving (optional)
Instructions
- Whisk the sugar, cocoa, cornstarch and salt in a heavy medium saucepan. Add half of the milk and whisk until the mixture is smooth. Whisk in the remaining milk. Continue whisking over medium heat until the pudding thickens and comes to boil, about 8 minutes. Continue to boil 1 minute longer, whisking constantly.
- Remove the pudding from the heat. Add the chopped chocolate and vanilla; whisk until the chocolate melts and the pudding is smooth. Pour the pudding into a medium bowl and place a piece of plastic wrap directly over the pudding to prevent a film from forming at the top. Cool in the refrigerator until set, 5 to 6 hours. Whisk the chilled pudding until smooth, and then spoon it evenly into 4 dessert bowls. Top each pudding with a dollop of whipped cream, if desired, and serve.
Nutrition Information
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- Per serving (4 servings)
- Calories: 310
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 55 g
- Sugar: 47 g
- Fiber: 3 g
- Protein: 6 g
- Sodium: 142 mg
- Cholesterol: 15 mg
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.