Make Chocolate Pudding

Chocolate pudding is used in a wide range of desserts, such as cakes, pies, and brownie recipes or can be enjoyed as is. Creating your own batch of pudding can be more efficient than relying on pre-packaged ingredients from the supermarket. Here are a couple different ways to make chocolate pudding!

Ingredients

Traditional Recipe

Makes 4 servings

  • 1 cup (3 ounces) Dutch-processed unsweetened cocoa powder
  • 1/2 cup (2 ounces) cornstarch
  • 1 1/2 cups (6 ounces) sugar
  • 1 teaspoon salt
  • 1/2 cup (1 1/2 ounces) instant non-fat dry milk or 1/2 cup regular non-fat milk
  • 2 cups milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Gluten-Free Recipe

Makes 8 servings

  • 1 cup (3 ounces) Dutch-processed unsweetened cocoa powder
  • 1/2 (2 ounces) cup cornstarch
  • 1 3/4 - 2 cups gluten-free powdered sugar
  • 1 teaspoon salt
  • 4 cups canned gluten-free coconut milk OR any dairy-free milk substitute
  • 1 1/2 teaspoons vanilla

Steps

Traditional Recipe Method

  1. Combine dry ingredients in a large bowl to create instant pudding mix.
  2. Measure out 1 3/4 cups of pudding mix. Add this to a medium saucepan and store the rest in an airtight container in the refrigerator.
  3. Pour 2 cups milk and heavy cream into the saucepan. Bring the mixture to a boil over medium heat, while whisking gently.
  4. Lower the heat to simmer. Cook for four additional minutes while continuing to whisk the mixture.
  5. Remove the pot from the heat once pudding has thickened and stir in the vanilla extract.
  6. Use a sieve and pour the mixture through it. Serve in individual dishes or you could use a 1 1/2 quart sized serving dish.
  7. Wrap the pudding with plastic wrap. Place in the refrigerator for about four hours so that the pudding can chill and settle.

Gluten-Free Recipe Method

  1. Combine dry ingredients in a large bowl to create instant pudding mix.
  2. Measure out 1 3/4 cups of pudding mix. Add this to a medium saucepan and store the rest in an airtight container in the refrigerator.
  3. Pour 4 cups canned gluten-free coconut milk OR your favorite milk substitute. Bring the mixture to a boil over medium heat, while whisking gently.
  4. Cook for approximately 2 additional minutes while continuing to whisk the mixture.
  5. Remove the pot from the heat once pudding has thickened and stir in the vanilla extract.
  6. Finished.



Tips

  • You can sprinkle a bit of chocolate powder or a very light sprinkle of powdered sugar on the mixture for decoration and presentation.
  • Always wipe clean your work surfaces and cooking utensils to ensure they do not have any gluten ingredients on them.
  • To avoid the formation of a skin on the top of the pudding, press the plastic wrap directly onto the surface of the pudding before refrigeration.
  • Natural cocoa can be substituted for Danish-processed cocoa if necessary.
  • Be sure to read product labels to make sure your ingredients are gluten-free.
  • If you prefer the pudding in the mixing bowl, that is absolutely fine. Pouring the pudding mixture into serving containers is purely for presentation.
  • Instant pudding mix can be stored in the refrigerator for up to a month.

Warnings

  • Stoves and heating devices can be very dangerous. Make sure you keep your flammables away from any extreme heat source to prevent possible mishaps.

Things You'll Need

  • Medium saucepan
  • Whisk
  • Individual serving dishes or a 1 1/2 quart sized serving dish
  • Large bowl

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Sources and Citations

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