Creamy Chocolate Pudding

"This pudding is very easy and delicious and I've made it many times. The best part is it's rich and creamy and tastes fattening, but it's LOWFAT!!!"
 
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Ready In:
25mins
Ingredients:
8
Serves:
3-4
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ingredients

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directions

  • Sift all dry ingredients together in a bowl and mix until combined.
  • Place mixture in a medium saucepan.
  • Stir in just enough milk to create a smooth paste. (I use a wire whisk).
  • Gradually mix in remaining milk.
  • Cook over medium heat and stir slowly and constantly until mixture thickens and starts to boil. Let it boil another 30 seconds or so, gently stirring constantly.
  • Remove from the heat and gently stir in vanilla.
  • Pour pudding into 3 or 4 dessert dishes and chill until set, about 4 hours.

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Reviews

  1. I made this with skim milk and some extra vanilla. It had a very rich, creamy chocolate full mouth taste. It may be so long Jello I'll do it myself!!! Good recipe Meryl.
     
  2. YUMMO!! My hubby has been begging me to make pudding for about a week now and I have been putting him off b/c I didn't want to buy a box mix. I am sure glad I decided to try this!! I sent him outside with the kiddos while I stirred this together, and I have not called them in yet because I am enjoying a yummy bowl right now! Very creamy and chocolaty!! I didn't add the coffee and I used 2% milk and it is deelish!!
     
  3. Tasted too sweet to me. Made it again with just the half cup sugar and omitted the additional 2 tablespoons, and it was perfect! Easy with amazing taste and texture!
     
  4. This is so good. Didn't have the espresso powder but I am looking forward to making this again with it. So yummy!!!
     
  5. Very rich and creamy. I did substitute Bird's Custard powder for the cornstarch to give it a little bit of extra body ( but its essentially cornstarch anyway and I had it in the cupboard). Will definitely be making this again. They don't really have this kind of pudding here in the UK so now I can make cakes with the pudding in the holes. yum
     
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Tweaks

  1. Very rich and creamy. I did substitute Bird's Custard powder for the cornstarch to give it a little bit of extra body ( but its essentially cornstarch anyway and I had it in the cupboard). Will definitely be making this again. They don't really have this kind of pudding here in the UK so now I can make cakes with the pudding in the holes. yum
     
  2. I think I broke it. While this is absolutely delicious and fills my need for ice cream, donuts and a whole host of things that will eventually lead to my demise, I had to have done something wrong, because it came out solid. Well, as solid as pudding gets. No wiggle, no "pud" in the pudding. Still good, just not what I expected. ;) Also accidentally used almond extract instead of vanilla (I was having a rough night last night)... but it actually gave it a kind of nice black forest flavor. Decent, but solid. :)
     
  3. I won't rate this since I used regular cocoa powder instead of dutch-processed, and don't know if that had something to do with my results. The cocoa powder flavor was very overpowering and bitter, so much so that I ended up adding more milk and corn starch to try and balalnce out the flavor. Even then, the bitterness remained. Maybe it's just me. Other than that, it was a quick and easy recipe.
     

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