Hot Chocolate Pudding; Homemade Recipe

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Chocolate Pudding That’s Better Than The Box!

Avoid those artificial color and flavor puddings and make this easy homemade chocolate pudding that’s better than any of the box versions.

This recipe calls for granulated sugar, cacao powder, cornstarch, salt, milk, butter and pure vanilla extract.

You may just already have all these ingredients in your cupboard right now. If you don’t you should because this recipe will satisfy your chocolate craving any time of the day or night.

Quick Story:

I used to make boxed chocolate pudding all-the-time until one night I went to make some pudding and I didn’t have any in the cupboard. To top that off the stores were closed because it was well past 10pm after all. So, I resorted to making this homemade version and it’s now the only chocolate pudding I will ever make.

Why Ditch The Box Chocolate Pudding?

You don’t have to ditch the box puddings but why not?

I recently read a box of chocolate pudding. Below are just a few of the ingredients listed on the box:

• Modified corn starch. Modified corn starch? What the heck is that? So I googled modified corn starch. Modified starch is prepared by treating native starch either physically, enzymatically or chemically to change it’s properties. Wow!
• Cocoa processed with alkali! Oh no! Alkalized cocoa is chemically processed and alters the flavor of cocoa.
• Natural and artificial flavor and color.

For my family I’m making homemade chocolate pudding that uses 100% cacao powder, corn starch along with a few other natural ingredients. Whose with me???

Hot Chocolate Pudding Recipe

Ingredients:

• 1/2 cup granulated sugar
• 2 Tablespoons cacao powder
• 1/4 cup corn starch
• pinch of table salt
• 2 3/4 cup whole milk
• 2 Tablespoons butter
• 1/2 teaspoon pure vanilla extract
• whipped cream (optional but recommended)
• chocolate sprinkles (optional)

Directions:

Combine certain ingredients

In a saucier pan combine sugar, cacao powder, corn starch, salt and milk.

Mix thoroughly

Whisk ingredients together until mixture is smooth and lump free.

Cook

Then use a spoon and continuously stir mixture over medium high heat until mixture begins to boil. I usually stop here but if you like a thicker pudding turn heat down and continue cooking and stirring until desired consistency is reached.

Do the spoon test and when the pudding holds its shape on the back of the spoon consider it done.

Remove pudding from heat. Stir in butter and vanilla extract until butter has completely melted.

Pour and Serve

Carefully pour warm pudding into glass dessert cups. Please note that this recipe will yield four and maybe even five cups of pudding depending on how full the cups are filled.

While the pudding is still warm top with a scoop or two of whipping cream. I like dipping a cookie scoop into the whipped cream to make a nice even scoop. And if you’re feeling a little creative add some chocolate sprinkles and a fresh sprig of mint.

There’s just something about the whipped cream on top of the hot chocolate pudding. As the whipped cream melts it adds an indescribable added flavor. Something you will never get with a cold pudding.

Leftover pudding? Cover with plastic wrap and refrigerate. By doing so this will help to avoid getting a thick film on top.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING HOT CHOCOLATE PUDDING AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

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