This old-fashioned chocolate pudding recipe is a classic chocolate dessert, offering rich, creamy indulgence that’s surprisingly easy to make. You’ll love creating this comforting treat from scratch with simple ingredients.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened natural cocoa powder for the best chocolate flavor.
- Sugar: Granulated sugar is perfect here; you can slightly reduce it if you prefer less sweetness.
- Cornstarch: This thickens the pudding; all-purpose flour can work in a pinch, but cornstarch yields a silkier texture.
- Milk: Whole milk creates the creamiest pudding, but 2% or even a non-dairy milk like almond milk can be used.
- Vanilla Extract: Essential for balancing the chocolate; don’t skip it.
Ingredients:
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Servings: 6
- Tools Needed: Whisk, medium saucepan, fine-mesh sieve (optional)
Step-by-Step Instructions:
1. Combine Dry Ingredients
In a medium saucepan, whisk together the cocoa powder, sugar, cornstarch, and salt. Make sure there are no lumps in the dry mixture. This step ensures a smooth chocolate dessert.
2. Whisk in Milk
Gradually whisk in the cold milk until the mixture is smooth and fully combined. This helps prevent lumps when cooking. You are creating the base for your creamy chocolate pudding.
3. Cook the Pudding
Place the saucepan over medium heat, whisking constantly. Continue to whisk as the mixture thickens and comes to a gentle boil, which usually takes about 8-10 minutes. Cook for one minute after it begins to boil to ensure the cornstarch is fully cooked.
4. Finish with Butter and Vanilla
Remove the saucepan from the heat. Stir in the butter and vanilla extract until they are fully incorporated and the butter has melted. You should have a glossy, smooth chocolate pudding.
5. Chill and Serve
Pour the hot pudding into individual serving dishes or a large bowl. You can press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill for at least 2 hours, or until fully set, before enjoying this delightful chocolate dessert recipe.
Variation Ideas:
- Mocha Pudding: Add 1-2 teaspoons of instant espresso powder with the dry ingredients.
- Mint Chocolate: Stir in a few drops of peppermint extract with the vanilla.
- Orange Chocolate: Add ½ teaspoon of orange zest or a few drops of orange extract.
- Whipped Cream Topping: Top with fresh whipped cream and chocolate shavings for extra decadence.
Storage Instructions:
Store leftover old-fashioned chocolate pudding in an airtight container in the refrigerator for up to 3-4 days. If a skin forms, simply stir it back into the pudding or gently remove it. This chocolate dessert is best served cold.
Frequently Asked Questions (FAQ):
Q: Why is my pudding lumpy?
A: Lumps usually form if the dry ingredients weren’t fully whisked before adding the milk, or if you didn’t whisk constantly while cooking.
Q: Can I use different types of milk?
A: Yes, you can use 2% milk or even non-dairy milk like almond milk, though whole milk provides the creamiest texture.
Q: How do I prevent a skin from forming on top?
A: Press plastic wrap directly onto the surface of the hot pudding after pouring it into dishes.
Q: Can I make this ahead of time?
A: Absolutely! This chocolate pudding is perfect for making a day or two in advance.
Q: What if my pudding doesn’t thicken?
A: Ensure you cooked the pudding to a full boil and let it boil for at least one minute. If it’s still too thin, you can return it to the heat and cook a bit longer.
Q: Is this recipe gluten-free?
A: Yes, since it uses cornstarch as a thickener, this chocolate dessert is naturally gluten-free.