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Easy Chocolate Pudding

Sometimes, because I am the nurturing, caring, and loving woman that I am, I make big sacrifices in the kitchen just to make Fritz happy.  If the man likes chocolate pudding, I’m gonna make him chocolate pudding.

If that happens to coincide with a chocolate craving of my own, then, well, so be it.  I’m willing to do what has to be done.

This was significantly easier to make than the chocolate pudding that comes in the box.  That’s mostly because in order for me to whip up a batch of chocolate pudding from a box, I need to get in my car and drive to Trader Joe’s and buy it.  And there’s not much I hate more than driving all the way to the store just to get one thing.

In terms of ease of actual preparation, I’d say they are about equal.  This one does involve heating stuff on the stove, but no egg and careful custard making or any of that nonsense–just warm it up enough to activate the cornstarch.

In terms of deliciousness, I’d say they are also about equal.  If you want this recipe to be a bit more indulgent, then you could always melt some chocolate chips and toss those in, too (an actual suggestion that came with the recipe that I choose to leave out).  I didn’t have chocolate chips, and I wasn’t about to get my heinie all the way down to the store to get ‘em.  I also was light on the sugar–I preferred to go for a dark chocolate taste so I’d feel even classier.  You can adjust as you like!

Easy Chocolate Pudding (recipe adapted from blog Just Home Made) serves 4

  • 3 T cornstarch
  • 3 T unsweetened cocoa powder
  • 1 1/2 C milk (mine was 1%)
  • 2 T sugar
  • 1/8 t salt
  • 1 T butter
  • 1/2 t vanilla extract

Bring 1 C of the milk to boil in a saucepan.  Meanwhile, mix together the cornstarch, cocoa powder, sugar, and salt in the remaining 1/2 C milk.

Once the milk first begins to boil, turn the heat down to medium-low and add the cocoa mixture.  Whisk it continuously until it starts to thicken.  After two minutes, mine went from thin and milky to pudding in about five seconds, but the original recipe said 10-15 minutes.  Keep whisking and whisking until it looks pudding-y enough.  When you run a spoon through it, it should clear a path so you can see the bottom of the pan.

Once it’s ready, remove from the heat and add the butter and the vanilla and mix to blend.

Pour into a cute little serving dish (I guess a Tupperware container would be okay, too), and refrigerate for a few hours until cold.

To prevent a skin from forming, layer plastic wrap directly on top of the pudding.

It also helps not to take a million pictures of said pudding.

This recipe made more than I expected it too–it made four nice little servings of dessert that left us feeling chocolate craving satisfied both times.  Best part was that I really enjoyed the dark chocolate taste and had no guilt afterwards for eating a pile of sugar.

If you need a quick and easy dessert to satisfy a raging chocolate tooth, this might be the one for you.


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  1. Caitlin

    Ugh I just love your little red spatula!
    Have you ever tried this recipe with soy milk or almond milk? I know with instant pudding it won’t set with soy milk.

  2. Hannah

    Looks awesome! I may have to try this, it sounds so easy (and I have chocolate chips). I also think your textured placemat looks great with your table – you were right ;-) Tomorrow for us: Nana’s stuffed cabbage for Quee’s arrival home for her Cornell visit. Wish you were here!

  3. Denise

    Loving this chocolately goodness, I almost want to dive in that bowl;)

  4. Nuts about food

    That is pretty much how Italians make hot chocolate (minus the butter and vanilla extract…well and salt). Which must be enjoyed eating with a spoon… delicious

  5. Christine

    Hey, I didn’t know making homemade pudding could be so easy…..and, yes, it is a lot harder getting in the car and driving to the grocery store. I’ve been trying to avoid processed foods, which means no boxed pudding. But I’ll tell you one thing, once you give up processed foods, sometimes your favorites, such as store bought pudding start to taste funny. Publix had Kozy Shack pudding on sale yesterday, and I was tempted, but it just didn’t taste right the last time I bought it, and I believe it was because it tasted “processed.” Missed seeing Henry….he’s my new favorite internet cat.

  6. jules @ bananamondaes

    This looks great. I’ve always wondered what the ‘American’ chocolate pudding was made of, but this looks so easy to prepare, especially without all the egg yolks and cream. Have to try this.

  7. Lauren @ Healthy Food For Living

    I love to see a chocolate pudding that isn’t filled with sugar & fat! Gorgeous photos, and I will definitely be making this soon.

    1. Lauren Zietsman

      hope you like it!

  8. limenlemons

    Love the new header!

  9. emily

    I was really excited to make this pudding and its been over 15 minutes and the pudding did not thicken at all!!!! :(

    1. Lauren Zietsman

      Maybe heat it up at a hotter temp? Cornstarch is activated by heat! That’s the only thing I can guess…

  10. Alice

    I tried this and I got thick very quickly, didn’t end up a pudding texture, more of a solid blob… Too much corn starch, too high of heat maybe?

    1. Lauren Zietsman

      that’s what I would guess..eek. try a lower temp and go slower?

  11. Donna

    Just made. Added extra 1/4 c. Sugar and dooubled rest of ingredients. Thickened in about 3 minutes smooth and creamy. Yum!

  12. Celia

    This was wonderfully easy and just what I was looking for when I searched…
    and yes, it works GREAT with Almond Milk!

  13. Cee

    Thanks for posting this! I used to have a very similar recipe that I kept magneted on the fridge, I made it so often. I think it slipped off and somehow disappeared–after SCOURING the kitchen for it yesterday (including cleaning UNDER the fridge!), I finally gave up and googled “easy chocolate pudding” and found this. Perfect! And your pictures are lovely.

    BTW, I prefer less-sweet chocolate as well–I will sometimes cut the sugar and throw in some semi-sweet chips.

  14. Maqueda

    I’m definitely going to try this, looks delicious. I’m wondering if confectioners sugar can be used being that its 2 ingredients in 1?

    1. Lauren Zietsman

      Not sure if there’d be enough cornstarch? try it and let me know!

  15. Jay Mate

    I found your recipe while looking online for the simplest and easiest way to make pudding… I just tried it and it’s amazing! Thank you sooo much from sharing!

  16. diany hayes

    I made this was thick. Put in fridge. Now its watery. Even covered with plastic wrap

  17. Sharon

    I just made this and it turned out amazing!!!

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