Chocolate Pudding

Sister Bakers - Chocolate Pudding

The other night I was craving chocolate pudding, but not the store-bought kind that’s way to sweet and somehow tastes artificial. A quick google search yielded a multitude of recipes, but the one I liked the best was beautifully simple. It’s a back to basics recipe that I made a little more figure-friendly by substituting whole milk with 1% milk with perfect results . Even my husband, a whole milk aficionado (and full fat snob in general), had to admit he couldn’t taste the difference. Enjoy!


Chocolate Pudding (slightly adapted from “Silky Chocolate Pudding” by Smitten Kitchen)

Serves 6

1/4 cup cornstarch

1/2 sugar

1/8 tsp salt

3 cups 1% milk

6 oz 70% chocolate, chopped

  1. In a large mixing bowl, combine the cornstarch, sugar, salt and milk. Whisk the mixture until smooth. Place over simmering water in a double boiler. Stir occasionally, scraping the sides, and using the whisk to smooth out any lumps that form, until the  mixture has thickened enough to coat the back of a spoon. You should be able to draw a line through the milk on the back of the spoon. If the sides don’t bleed back into each other, then its done. 
  2. When the mixture is thickened properly, stir in the chocolate and whisk for an addition 2-4 minutes.
  3. If your mixture is smooth and lump free, ladle the pudding into your ramequins or individual serving dishes. If it’s not, pass it through a fine mesh strainer to catch any errant lumps before divvying it up.
  4. Cover with plastic wrap (not touching the pudding if you like pudding skin) and place in the fridge for at least 1 hour. Will stay good for 3 days (if they ast that long.) Enjoy!
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