Double-Chocolate Pudding

"There's nothing like homemade chocolate pudding! This recipe is just as easy as packaged, but twice as rich and flavorful! Prep time includes time to cool in the freezer."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
7
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • Mix sugar, cocoa, cornstarch and salt in heavy saucepan.
  • Gradually add half of milk, whisking until mixture is smooth.
  • Whisk in remaining milk.
  • Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes.
  • Continue to boil 1 minute longer, whisking constantly.
  • Remove pudding from heat.
  • Add chocolate and vanilla, whisk until chocolate melts and pudding is smooth.
  • Divide between 2 dessert dishes.
  • Cool puddings in freezer 20 minutes and serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This pudding is terrific!!! My husband was reminded of a pudding his Grandmother used to make. It was rich and creamy and oh-so tasty. Thank you Bev, this will be made again and again in our house.
     
  2. Yum, yum, yum! I doubled this, and all I did differently was let it chill for a few hours in the fridge, instead of stashing the dessert dishes in the freezer. What made this easy, tasty pudding particularly interesting is that not all of the chopped chocolate melted--I guess I didn't chop the chocolate fine enough--which meant there were little chocolate bits in the pudding. I really enjoyed that! I didn't do it on purpose, but was glad it worked out that way. Thanks for the recipe, Bev; it's a keeper!
     
  3. This is my new "go to" chocolate pudding recipe. I don't like overly sweet desserts, so I followed JJRsMomma's rating and cut the sugar down to 1/4 cup. I doubled the recipe and left the vanilla at 1 tsp, which was perfect. I also used 2% milk, as that is what I had on hand. This was smooth, silky and so very chocolatey! Much better than the box, and much smoother than other recipes I've tried with egg yolks.
     
  4. Not bad! I only gave this 4 because it's just too much vanilla and too much sugar. I'll be making this again, because it's so simple, but with my modifications. Thanks for the basis.
     
  5. Ok, so this was my first attempt at homemade pudding...my 8-year-old had to have some really painful dental work done, and had to eat soft foods. (P.S., he is the world's PICKIEST eater! Won't eat mashed potatoes, tapioca, etc. This was all I could coax him into trying!) This was AWESOME!! He ate his entire serving, and my DH, who doesn't even like chocolate, said it was great, too! Definately a make-again recipe! Thanks, Bev!
     
Advertisement

Tweaks

  1. The best chocolate pudding I have ever eaten! Thick, creamy, intense chocolate flavor. Very easy to make and forgiving with substitute ingredients and preparation. I accidently added all the ingredients (except vanilla) to the pan, so I went ahead and cooked the mixture. Rather than whole milk I used 3/4 Cup 1% milk and 1/4 C heavy cream and substituted 1/2 oz unsweetened chocolate and 1 tbs sugar for the bittersweet/semisweet chocolate. Thanks, Bev!
     
  2. Heavenly. Rich, velvety and intensly chocolate. I made it in the microwave, stirring every 45 seconds, used 1% milk, dutch processed cocoa, substituted semi-sweet chocolate chips, added a tablespoon of butter at the end and topped it with a squirt of canned whipped cream.
     

RECIPE SUBMITTED BY

I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes