- 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 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."
"I make this for St. Pattys day with a half a cup of Irish creme. The alcohol cooks off but the flavor stays. Yummy!"
"easy and delicious. I followed the recipe exactly. My husband does not usually like pudding as much as I do, but he loved this."
"This was a great recipe....very easy to make however my first try produced a great hot pudding but after being in fridge overnight it was soupy the next day. The second try I substituted one can of Carnation Evaporated Milk and 3 cups whole milk and boiled it for about 15-20 seconds longer than stated. It turned out very creamy and set nicely. Does anyone else out there love the skin on top of pudding as much as I do?"
"Mine turned out too soupy and did not taste as good as I used powdered whole milk with it. :-("