Sunday, February 11, 2018

Homemade Chocolate Pudding

Homemade Chocolate Pudding: Sweet, simple, and satisfying

I've been on a chocolate pudding kick the last couple of weeks. I modified a chocolate cream pie filling recipe, and since this is the third time in two weeks I've made this pudding, I figured it was time to commit to putting it in a blog post here. 

This pudding probably tastes similar to what you could buy at the store in those little plastic cups, or what you could make with Jell-O pudding powder, but this feels healthier because I know and can pronounce every ingredient I put into it.

It's just a simple, relatively easy to prepare sweet treat that makes me happy. Try it and see if it makes you happy too.

Homemade Chocolate Pudding

  • 1/6 cup (about 2 3/4 tablespoons) white sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups milk (2% is best, I think)
  • 2 large egg yolks
  • 1/2 cup Dark Chocolate Chips (I like Nestle's Dark Chocolate Chips)
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 cup whipped cream, optional
  • Place 6 glass cups on a plate or small tray. (Each serving will be a little less than half a cup, so pick your size accordingly. I used my Pampered Chef 1-Cup Prep Bowls)
  • Place sugar, cornstarch, and salt into a medium size heavy bottomed saucepan.
  • Whisk together the milk and the egg yolks, and then whisk the liquid into the saucepan with the dry ingredients.
  • Turn the heat to medium, and cook until liquid has thickened, stirring constantly with the whisk. It will take about 3-5 minutes to thicken to a gravy-like consistency. 
  • Turn off the heat, add the chocolate chips and unsalted butter. Whisk to melt chips and butter, and add the vanilla. Continue whisking until smooth.
  • Use a silicone spatula to stir/scrape the corners to make sure everything is incorporated.
  • Carefully pour about a scant half cup of pudding into each dish.
  • Cover each dish with a bit of plastic wrap, making sure the plastic wrap is in direct contact with the pudding.
  • Place in refrigerator until completely chilled (at least two hours).
  • Top with whipped cream, if desired.
Makes 6 servings
Recipe is easily doubled 

Just poured--a little messy
Ready to go into the fridge

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