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A rich, creamy, and deeply chocolatey homemade pudding that's surprisingly easy to make on the stovetop. This classic comfort dessert is perfect served warm or chilled.
Whisk Dry Ingredients
Create a Smooth Slurry
Incorporate Remaining Milk
Cook the Pudding
Simmer and Thicken
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A rich, creamy, and deeply chocolatey homemade pudding that's surprisingly easy to make on the stovetop. This classic comfort dessert is perfect served warm or chilled.
This american recipe takes 145 minutes to prepare and yields 4 servings. At 278.32 calories per serving with 6.04g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
Add Finishings
Portion and Chill
Serve
Add 1-2 teaspoons of instant espresso powder to the dry ingredients to give the pudding a rich coffee flavor.
Add 1/4 teaspoon of ground cinnamon and a pinch of cayenne pepper to the dry ingredients for a warm, spicy kick.
Use dark cocoa powder and add 2 ounces (56g) of chopped 70% dark chocolate along with the butter for an intensely rich flavor.
Substitute whole milk with full-fat oat milk or canned coconut milk, and use a high-quality vegan butter substitute.
Cocoa powder is rich in flavonoids, a type of antioxidant that helps protect the body from damage caused by free radicals. These compounds are linked to various health benefits, including improved heart health.
Chocolate contains compounds that can have a positive effect on mood. The combination of cocoa and sugar can provide a comforting and satisfying experience, offering a small mental lift.
Made with whole milk, this pudding is a source of calcium, which is essential for building and maintaining strong bones and teeth.
One serving (approximately 3/4 cup) contains around 330 calories, though this can vary based on the specific brands of milk, butter, and cocoa powder used.
This chocolate pudding is a dessert and best enjoyed as an occasional treat due to its sugar and fat content. However, making it at home allows you to control the ingredients, and the cocoa powder does provide some beneficial antioxidants.
Lumps usually form if the cornstarch isn't fully dissolved in the cold milk before heating, or if the pudding isn't whisked constantly while it cooks. Creating a smooth slurry at the beginning is the best way to prevent this.
Absolutely! This pudding is perfect for making ahead. It can be stored in the refrigerator, with plastic wrap pressed onto the surface, for up to 3 days.
The most common reason is not cooking it long enough after it starts to boil. It's essential to let it gently boil while whisking for a full minute to activate the cornstarch's thickening power. Another reason could be using low-fat milk, which doesn't provide the same richness and structure.