Chocolate Pudding Recipe
We have forgotten the homemade chocolate pudding recipe and we have no idea why. Yeah, it’s EASY for the moment, but is it better? Surely not. It’s surprisingly simple and so satisfying to do pudding from scratch with this amazing chocolate pudding recipe. You get a smooth, fluffy, and delicious pudding with no effort. It’s the ideal make-up dessert in your fridge for guests, or even to satisfy your cravings any day at any time.
Let’s see a bit about the origin of this amazing chocolate pudding recipe and then we will move toward our recipe.
Origin:
In 1305, the word “poding” was used that connoted “meat-filled animal stomach”. Luckily the term developed into pudding and took on a totally new meaning. In the United States and Canada, pudding is a custard-like, milk-based dessert. Pudding characteristically signifies a soft milk-based dessert in the United States and certain parts of Canada similar in quality to egg-based custards, instant custards or a mousse.
This Chocolate pudding Recipe is so simple to cook and will be a favourite of your entire family! Okay so, Let’s move to the Chocolate pudding Recipe without any delay because I’m super excited for it.
Ingredients:
For cooking:
- 1/4 c. unsweetened cocoa powder
- 1/2 c. granulated sugar
- 2 tbsp. cornstarch
- 2 1/2 c. milk
- 1/2 tsp. kosher salt
- 3 large egg yolks
- 2 tbsp. butter
- 1 tsp. pure vanilla extract
- 3 oz. chopped bittersweet chocolate
For Serving:
- Chocolate shreds
- Whipped cream
Directions:
- Combine butter, cocoa powder, sugar, cornstarch, and salt into a medium saucepan. Load in milk gently, whisking to mix. Place the saucepan over medium heat and whisk for 6 minutes before the mixture begins to boil.
- Place the egg yolks in a bowl on medium heat and beat until light and frothy. Slowly add cocoa powder mixture around 1/2 cup, whisking to blend. Slowly add the egg mixture back into the saucepan and whisk constantly.
- Return to medium heat, whisking for around 3 minutes, until thickened to a pudding-like consistency.
- Take it off the stove. After that, add chocolate, butter, and vanilla, and whisk until smooth. If the mixture seems lumpy, strain it by a fine mesh strainer.
- Pour into a large bowl and place the plastic wrap straight on the pudding top. Refrigerate for 2 hours, until chilled.
- When ready to eat, scoop with whipped cream and chocolate shreds into individual bowls or ramekins.
Note:
Prevention from lumps in pudding:
Puddings can get lumpy. Whisk all the dry ingredients together in a saucepan to remove lumpy pudding. Then add the milk gradually, a bit at a time, keep whisking thoroughly after each addition until the mixture becomes smooth. When you put the mix to a boil, keep stirring continuously.
Use whole milk:
Whole milk contributes the perfect, smooth and fluffy texture of this pudding. If you’ll use any other milk it would end up as a thin paste. So, we recommend you to use whole milk.
Freezer Instructions:
You can freeze it for 2 days, but don’t keep it in the refrigerator for a long period of time otherwise, its taste will not be the same. Moreover, there are chances of it to become watery/soggy.
Nutritional Information:
1/2 cup:
Calories ——————————————————————————————– 196
Fat ————————————————————————————————– 4g
Saturated fat ————————————————————————————- 0
Cholesterol —————————————————————————————- 2mg
Sodium ——————————————————————————————— 244mg
Carbohydrate ————————————————————————————- 38g
Sugars ———————————————————————————————- 0
Fiber ———————————————————————————————— 0
Protein ——————————————————————————————— 5g
Hope you liked this chocolate pudding Recipe. I would love to hear your reviews about it in the comment section. Don’t forget to share it with your friends and family.
Stay healthy, stay active, Stay Foodie 😊
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