Old Fashioned Chocolate Pudding Recipe

Chocolate Pudding Tastes Better From Scratch

WEBFeb 18, 2024 · Add dry ingredients to a medium saucepan: cornstarch, cocoa powder, sugar, and salt. Stir in milk, slowly, whisking until …

Rating: 5/5(8)

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OldFashioned Chocolate Pudding Whole and …

WEBFeb 17, 2014 · Whisk frequently over medium heat until just simmering. Reduce heat to low. In a small bowl whisk egg yolks, 1/2 cup remaining …

1. In a large saucepan over medium heat, whisk 4-1/2 cups milk, cream, and sugar until combined. Whisk frequently over medium heat until just simmering. Reduce heat to low.
2. In a small bowl whisk egg yolks, 1/2 cup remaining milk, and cornstarch until smooth. Whisk a small amount of warm cream mixture into egg yolks, then add all to pan. Stir over medium heat until mixture is thick and coats the back of a spoon. Remove from heat and whisk in chopped chocolate until melted. Stir in vanilla and salt.
3. Cool pudding in pan 30 minutes, then transfer chocolate pudding to a container and press plastic wrap directly on the surface. Refrigerate pudding at least 2 hours, or until cold. Serve pudding cold with whipped cream if desired.

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Homemade Chocolate Pudding Brown Eyed Baker

WEBMay 2, 2024 · How to Make It. Step #1: Melt the Chocolate Mixture – Cook sugar, chocolate, salt, and most of the milk in a saucepan over medium …

1. In a medium saucepan, stir together 1¾ cups of the milk, the sugar, chocolate and salt, and place over medium-low heat. Cook, stirring occasionally, until the chocolate is completely melted.
2. In a small bowl, whisk together the remaining ¼ cup milk and cornstarch until no lumps remain. Pour the cornstarch mixture into the saucepan and whisk to combine. Cook, stirring frequently, until the mixture thickens and begins to boil. Reduce the heat to low and continue to cook for an additional minute, whisking constantly. Remove from the heat and whisk in the vanilla extract.
3. Pour the pudding mixture into a clean bowl (or individual serving cups or ramekins), and press a piece of plastic wrap against the surface of the pudding to prevent a skin from forming. Refrigerate the pudding until completely chilled, at least 4 hours. Whisk prior to serving, if storing in a large bowl. The pudding can be kept in the refrigerator, covered, for up to 4 days.

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