- 1 cup sugar
- 1/2 cup baking cocoa
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 cups milk
- 2 tablespoons butter or margarine
- 2 teaspoons vanilla extract
- M&M's, optional
- In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. Sprinkle with M&M's if desired. Yield: 6-8 servings.
Reviews forHomemade Chocolate Pudding
"This recipe is great, the only thing I don't like about it is waiting for it to chill!"
"Well, I just finished my first batch of this recipe, and from the taste of the dregs in the pan it tastes pretty good. It's cooling down now and I'm excited to try it. It's not like soup as someone else commented. It thickened just fine. Hoping a skin forms on top like the boxed stuff does. Overall, I think I found my new pudding recipe. Love your magazine as well."
"This is fantastic! I absolutely loved making this with my oldest (he's 11). We ended up making 2 batches of this pudding just this morning. We nearly stirred in continuously so nothing burned on the bottom of the pan. One of our batches was made with a sugar substitute and still turned out amazingly well. If yours seams soupy, don't worry. It will thicken up after it's been in the fridge for a bit. We topped with homemade cool whip."
"Turned out great ....remember when making this recipe to follow directions ...a lot of comments say it's like soup ...well you have to let it boil first then time for 2 min ;) will be making again."
"This was a terrible recipe. I made this pudding and it made soup. I took the pot off the hot burner and moved it to a cold burner. I tempered two tablespoons of the pudding into four lightly beaten eggs. Tempering is when you take a little bit of chocolate, mix it with eggs and then pour it back in the pot and mix vigorously. I then put the pot back on the hot burner, kept stirring for another three minutes and it thickened."
"Quite good and very easy to prepare, just not chocolaty enough for me."
"This was the worst recipe. I followed everything and all it did was make a soupy kind of substance. And worst yet it burned my amazing sauce pan! >:( . Dont try it if you want puddding."
"This pudding is delectable! It is full and creamy in texture, like any good comfort food. The flavor is rich, full chocolate without being so overwhelming you can hardly taste it- a problem I've come across in other chocolate recipes. I put 2-3 tablespoons less sugar and it was perfect for our household. I ran out of 2% milk so I used 1/2 cup half and half to make up the difference. Mindful of the reviews claiming next day soupiness I boiled the pudding for an additional 2 minutes on a lower heat. The pudding did Not get soupy for 2 overnights - which is how long a double batch lasted here. I used a heat diffuser between the large saucepan and the burner and stirred constantly while cooking the pudding. This is the chocolate pudding recipe I've been searching for for years. Yummy!"
"I agree with other reviewers that this pudding is too sweet (1/2 to 2/3 C sugar would probably be perfect). Here are some tips for those who had trouble with the pudding setting: make sure you're using whole milk (or at the very least, 2%). Variations (like powdered milk, soy milk, skim etc) won't set the same. You'll want to heat this over medium heat, whisking constantly the whole time you're heating it. The mixture will thicken slightly before it boils. Keep heating/whisking! Bring it to a roiling boil, and THEN start timing your two minutes. This is not to make the mixture thicker, so much as it is to cook out the starchiness from the cornstarch. Once the time is up, remove from heat, add your butter and vanilla, whisk in to melt the butter/distribute the flavorings throughout, and then divide into your bowls. If you don't mind a skin on top of your pudding, you can let cool at room temperature about 30 minutes to an hour and then refrigerate until you're ready to eat. Otherwise, press a piece of heavy duty food grade plastic wrap over the surface of each pudding, and let cool at room temperature before refrigerating. Chilling the pudding at this point is what will make it set."