Chocolate Pudding

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We have no idea why homemade chocolate pudding has been ignored. Instant is certainly EASY, but is it the best?

Absolutely not. Before adding the milk, instant pudding packets frequently don’t include any dairy, which is excellent for vegans but not so great if you want the richest, smoothest scoop of pudding. The thickeners and gums that can be found in those boxes can give you the body of an excellent pudding without the flavor.

Chocolate Pudding

Ingredients

  1. 3 large egg yolks
  2. 2 tbsp. butter
  3. 1/2 c. granulated sugar
  4. 1/4 c. unsweetened cocoa powder
  5. 2 tbsp. cornstarch
  6. 1/2 tsp. kosher salt
  7. 2 1/2 c. milk
  8. 1 tsp. pure vanilla extract Whipped cream
  9. 3 oz. chopped bittersweet chocolate

A Recipe for Chocolate Pudding

With just a few minutes on the burner and a short chill, while you eat supper, this chocolate pudding recipe is ready in no time. You can prepare homemade chocolate pudding in advance and keep it in the refrigerator until you’re ready to eat it.

Make your own chocolate pudding at home by:

  1. Combine the dry ingredients (cornstarch, sugar, and cocoa powder). Add milk while whisking.
  2. For one minute, slowly bring to a boil.
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  4. The pudding is entirely cooled.

Method for Making Chocolate Pudding

First. 1

First, fill a basin with two egg yolks. The egg yolks should then be briskly whisked for roughly 60 seconds, or until they brighten in color and thicken to a frothy, foamy consistency.

First. 1

Second. 2

Add some milk and cornstarch to the egg yolks. Then, after properly combining, whisk; then, put aside. Then Milk, sugar, cocoa powder, and salt should all be combined in a small pot.

Second. 2

Third. 3

Then, stir it into the egg-cornstarch mixture after heating it to a scorching temperature. After that, add everything back into the pan and heat it up over high heat until the pudding thickens and becomes silky and delectable. After that, turn off the heat and add vanilla or chocolate extract to the pudding for taste.

Third. 3

Fourth. 4

Then I press plastic wrap firmly onto the pudding’s surface to preventĀ skin from forming (pudding skin gives me the heebie-jeebies, and no one wants the heebie-jeebies, right?). After chilling the pudding for a couple of hours in the fridge, I give it a stir and then serve.

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Fourth. 4

How to Make Pudding: Tips

  • Use medium heat since milk and sugar might burn or scorch at higher temperatures.
  • While it comes to a boil, whisk continuously.
  • Placing a piece of plastic wrap directly on the pudding’s surface while it cools will prevent the pudding from developing skin.

Nutrition

Calories:
446

Fat:
24 g

Protein:
9 g

Potassium:
193mg