Chocolate Pudding Recipe
I hate store-bought pudding, but my kids always want it in their lunchbox. I finally decided to make my own. This homemade chocolate pudding recipe is so simple and delicious. I’ll never go back to store-bought again! With just a few pantry staples and 15 minutes of hands-on time, you can have a rich and creamy dessert that will satisfy your chocolate cravings. Make sure you don’t stop whisking! Consistent whisking is what gives you a smooth texture and prevents scorching.
Chocolate Pudding Recipe
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
- 2 cups milk
- 2 egg yolks
- 2 tablespoons butter unsalted
- 2 teaspoons vanilla extract
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.
This pudding recipe has finally made me like pudding. This chocolate pudding is my go-to for satisfying those late-night chocolate cravings. I like to enjoy it in the evening while watching a show with my husband.
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
Here are some of the key ingredients and tools you need for this simple recipe:
- 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.
- 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.
These tips will help you get the best results with this recipe!
Troubleshooting and Help
Absolutely! Cacao powder is less processed and has a slightly more intense chocolate flavor, but cocoa powder will work just fine. You may want to add a touch more maple syrup to compensate for the slightly less sweet flavor of cocoa powder.
Yes, 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. Remember that the kind of milk you use will affect the flavor and consistency of the pudding.
While maple syrup adds a lovely depth of flavor, you can substitute honey or granulated sugar in a pinch. If using honey, start with a little less than the recipe calls for, as it tends to be sweeter than maple syrup. You may need to dissolve sugar in a bit of warm milk before adding it to the other wet ingredients.
A few things could cause thin pudding. First, make sure you used the correct amount of cornstarch. Cornstarch is the primary thickening agent in this recipe. Second, it’s crucial to whisk constantly while the pudding is heating. This ensures that the cornstarch activates properly and the pudding thickens evenly. Finally, remember that the pudding will continue to thicken as it chills in the refrigerator.
If you have any more questions about this recipe, please don’t hesitate to leave a comment below. I’m always happy to help!
There you have it! A simple and delicious homemade chocolate pudding recipe that will satisfy your sweet tooth. With just a few basic ingredients and a little bit of time, you can create a creamy and decadent treat that’s perfect for any occasion. I hope you enjoy this recipe as much as my family does.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.