Chocolate Pudding Recipe
Pudding is one of those things that’s so easy you’ll wonder why you ever bought it premade. Actually, I know why. It’s because adding more dishes to your life is annoying. Well, this one is worth the two minutes at the sink because this chocolate pudding recipe is one of those things where homemade is totally worth the effort.
We like to portion this out into half pint mason jars, top with dollops of homemade whipped cream, and pack in a lunchbox during the week.
Ingredients
- 4 tablespoons cacao powder or cocoa powder
- 3 tablespoons cornstarch
- ⅛ teaspoon sea salt
- ⅛ teaspoon cinnamon
- ⅔ cups maple syrup 100% pure maple syrup with no added sugars or syrups in the ingredients, see notes for substitutions
- 2 cups milk
- 2 egg yolks
- 2 tablespoons butter unsalted
- 2 teaspoons vanilla extract
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Instructions
- Mix dry ingredients. Add cacao powder, cornstarch, sea salt, and cinnamon in a small mixing bowl. Whisk all dry ingredients until there are no clumps, and it’s thoroughly combined. Set aside.
- Mix wet ingredients. Add milk, maple syrup, and egg yolks to a medium-sized mixing bowl. Whisk the mixture, being sure to break up the egg yolks completely.
- Combine. Slowly add the milk mixture to the dry ingredients. Whisk ingredients together as you add, continuing to whisk until all ingredients are fully dissolved and well mixed. This step is crucial to make sure you end up with a nice, smooth consistency.
- Heat. Pour the mixture into a medium-sized saucepan. Place over medium heat and continue whisking as it heats up. You want to be careful not to allow your mixture to burn or overcook. This is the purpose of consistently whisking. Cook over medium heat until your mixture thickens, about 4-5 minutes.
- Add butter and vanilla. Once the mixture thickens, remove from heat and add the butter and vanilla. Continue stirring until everything is combined and your mixture becomes a thick, pudding consistency.
- Cover. Pour pudding into a bowl or container. Add a piece of plastic wrap over the top, allowing the plastic wrap to rest directly on top of the pudding to prevent any skin from forming.
- Chill. Refrigerate the pudding for at least an hour before enjoying it.
Notes
Nutrition
One of my children likes this so much she actually eats it warm, which is completely weird. But that’s how good it is!
My kids love it, and it’s so easy for them to help make it. We like to make a big batch of this over the weekend (along with the vanilla pudding version) to enjoy throughout the week.
Key Ingredients and Tools
Cacao powder. Cacao powder is less processed than cocoa powder and has a more intense chocolate flavor. You can usually find it in the baking aisle or the natural foods section of your grocery store. But, cocoa powder will work just fine!
Milk. You can experiment with different types of milk. Whole milk will give you the creamiest results, but you can also try almond, coconut, or oat milk. I’ve never personally tested these, though.
Maple syrup. Be sure to use pure maple syrup for the best flavor. Avoid pancake syrups that contain added sugars or corn syrup.
Whisk. A good whisk is essential for ensuring a smooth and lump-free pudding.
Plastic wrap. Placing plastic wrap directly on the surface of the pudding prevents skin from forming as it chills.
This is just the thing for those of us with a sweet tooth or children who love sweet snacks. I hope you enjoy it and it becomes a staple like it has for us.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
I made mine in the microwave, I also9 used monk fruit instead of the syrup, making it sugar free, It was creamy and delicious, I am looking for the vanilla recipe as well.
Thank you for sharing your experience! I’m so happy you enjoyed it.
I made this pudding, I used monk fruit in place of the syrup, I also made it in the microwave, I have a 1200 watt, it was done in about 4.5 minutes, creamy and delughtful.
This was so simple to make with basic ingredients that are already in the fridge and pantry. It came together quickly and made the kitchen smells so yummy. I also appreciated that it used real maple syrup as its sweetener. There is nothing quite like homemade pudding. A sweet treat for any day of the week!
Hi Katie,
I’d love to try this, but have a small problem. We always buy farm eggs, which are difficult to come by in the winter months. Would making this without the egg yolks change it significantly? I’m assuming they add richness to the pudding but do they also serve another purpose? I don’t think a flax egg would work here 😃.