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.