Sometimes us chocoholics have to break up the routine.
Yes, I love chocolate. In all its forms. I love chocolate chips. I’ve been known to eat baking chocolate squares. I love drinking chocolate milk. I make my own chocolate syrup (for chocolate milk, hot chocolate, or dessert topping). I used to drink waaaay too much hot chocolate (since I’m pregnant, a hot drink is the last thing I want most of the time!). Chocolate cake disappears faster than, well, white cake. A delicious (and sooooo bad) snack is a scoop of peanut butter mixed with melted chocolate. Yum! Gosh, I could go on and on with all the different forms of chocolate.
But one of my especially favourite chocolate treats has to be pudding!
Growing up I didn’t have pudding very often. When I did it was always a special occasion (or I begged it off a friend at lunch).
And now that I’m a big girl who does her own grocery shopping . . . I stil don’t buy pudding. I want to, trust me on that. However, pudding is a luxury and I cannot just spend willy-nilly on every luxury that comes my way.
Besides, I found a better way!
Have you ever had homemade pudding? I got my hands on a couple vanilla beans a while back so I experimented with some homemade vanilla pudding, trying to find a recipe that was worthy of using my precious vanilla beans (you know, because they’re expensive and hard to come by in a brick and mortar store). I ended up not finding a recipe I liked because they all tasted super buttery when I wanted super vanilla-y.
But because of my pudding search I also found out how to make chocolate pudding. And it turns out it’s cheaper and better for you (maybe “not as bad for you” would be more accurate . . .)! It’s a win-win!
So without further ado:
How to Make Chocolate Pudding from Scratch:
- 1/2 cup sugar
- 1/3 cup cocoa
- 3 tbsp cornstarch
- 1 tsp flour
- pinch of salt
- 2 cups milk
- 1 tsp vanilla extract
Note: I double this recipe when I make it so the pictures may not be in proportion to the above list.
Mix the first five ingredient togther in a saucepan. I put the cocoa through a sieve to get out any clumps first.
Now whisk in half the milk.
Whisk in the remaining milk and put on medium heat. Stir constantly!
On an element that was just slightly too small for my pot and at medium heat, I could feel it beginning to thicken after 15 minutes and it was fully thick 2 minutes after that.
I keep stirring and leave it on the heat until whisking leaves trails in the pudding.
And lastly, remove the pot from the heat and stir in the vanilla.
You can eat it warm or put it in the fridge to cool.
It will get a skin on top (and really fast too) so if you don’t want that you need to put plastic wrap on top. Make sure it’s on the surface of the pudding.
Or if you don’t really care about the skin (like me) you can just stir it in before you eat it. Odds are you won’t even know it’s there.
Enjoy it as-is or add whatever topping your heart desires! I usually have it plain but its fun to add a little extra sometimes. Try coconut, chocolate (or carob!) chips, crushed cookie, etc. The world is your oyster! … I don’t recommend adding oyster.