You guys. I will be spending the next week chained to the treadmill. It was worth it though because I have a seriously delicious chocolate pudding recipe for you! Plus it only takes about 10 minutes to make.
I tested this recipe with a bunch of different variations- about 5 or 6 versions total and this is the one that I liked the best (plus my two official taste testers cast their votes and it was unanimous.)
My big girl absolutely loves chocolate pudding. It comes in just behind cheesecake and tacos as the best thing on the planet to her. I rarely buy it though because what you pick up in the store just doesn’t have that delicious flavor of real pudding.
I will tell you that pudding is just about last on my list of treats- I’d much prefer a homemade cookie or cake but this pudding I just could not stop eating. (Hence my new relationship with the treadmill.)
Traditionally pudding is made with egg yolks and heavy cream but this version is just as creamy and rich and chocolatey and delicious without the egg and without the cream.
I really hope you decide to make this recipe- it is really very good. I have been popping it into little containers and adding it as a treat in lunchboxes and the girls have just been in heaven.
Here is the super simple recipe. It takes about 10 minutes to make and then you will want to let it completely cool- so best to make the day ahead if you can.
One note with homemade pudding is that it can get a film on the top after cooking. The film is just unappealing but won’t change the flavor or ruin your dessert. To avoid the film you just want to have saran wrap ready to lay on top immediately after you remove the pudding from heat.
Here is what you need:
Since there are only a handful of ingredients, it is important to get really good quality chocolate chips. They will make a world of difference in the flavor. I know that sounds really obnoxious to say but my favorite brands are Hershey’s, Ghiradelli and Guittard. Don’t grab the store brand- get the better quality stuff.
Here is the simple recipe:
- 3 tablespoons unsweetened cocoa
- 3 tablespoons corn starch
- ¼ teaspoon salt
- ¼ cup sugar
- 2¾ cup whole milk
- 1 cup milk chocolate chips
- 1 teaspoon vanilla
- Add cocoa, sugar, salt and cornstarch to a saucepan.
- Whisk gently to mix.
- Turn burner on to medium high heat and slowly whisk in milk.
- Stir over medium high until dry ingredients are completely incorporated- about 3 minutes.
- Add chocolate chips and whisk until melted.
- Bring temperature to medium high, whisking constantly, to get a low boil on the pudding. (You should see large bubbles forming at the top.)
- Continue to cook for about 2-3 minutes until mixture thickens.
- Remove from heat and quickly add the vanilla and mix in to incorporate.
- Pour into a bowl and immediately place saran wrap directly on top of the pudding.
- Refrigerate a few hours or overnight until completely chilled and serve with fresh whipped cream.
Here is what your mixture will look like after the chocolate chips are melted- almost like a hot chocolate:
And once it has been cooked, transfer to a bowl:
Immediately put the saran wrap on the surface of the pudding:
And the finished product:
And I like to portion this out into little cups and you can pop them into lunchboxes all week:
Since you have gone to all the trouble of making the homemade pudding, you might consider making your own whipped cream as well. Fresh whipped cream is just heavenly and only takes a few minutes in your mixer:
Here are a few other recipes you might enjoy:
These S’Mores pudding cups would be amazing with homemade chocolate pudding.
Another delicious lunchbox treat– homemade applesauce in the slow cooker.