Extra Creamy Chocolate Pudding

Don’t buy the instant box pudding from the store when you probably have all the ingredients to make homemade pudding in your pantry. It is just as easy to make (in one pot over the stove) and taste ten times better. The best part is that you can customize the recipe to your needs. Make it and let me know what you think.

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Why you will love this recipe

• Contains real cocoa powder
• Is refined sugar free
• Made with pantry essentials
• Topped with homemade whip cream and chocolate shavings
• Easy dessert for 4

Ingredient notes

Cocoa powder: use a natural cocoa powder for a deep chocolate taste. It is great because it is high in magnesium and antioxidants too.

Milk: can be any choice you like. I use grass fed A2 whole milk but canned coconut milk would be really yummy too. Especially if you need a dairy free option.

Starch: I like using cornstarch but arrowroot powder works well too. Either options are acceptable.

Salt: Salt is so important in baking. It helps to balance out the overall sweetness and brings out the flavors of the other ingredients. So your pudding and or dessert is tasty and not bland. Redmond Real Salt will always be my brand of choice. Try it out and use my code “cookieeclub” to save 15% off your order. It is mined from an ancient sea bed in a rural part of Utah and contains over 60 trace minerals.

Whip Cream: Is optional but homemade whip cream always makes everything better. Refer to the recipe card for the recipe.

How to make the chocolate pudding

1. In a medium saucepan, without any heat whisk together sugar, cocoa powder, cornstarch, and sea salt.
2. Turn the stove onto medium heat and add milk. Whisk until combined.
3. Bring the pudding to a boil. Boil and whisk for 1 minute.
4. Remove the saucepan from the heat and stir in the butter and vanilla extract.
5. Pour the hot pudding into 4 ramekins. About a ½ cup of pudding in each.
6. Then press a sheet of plastic wrap onto the surface of each of the 4 puddings to prevent a thick skin from forming and put in the refrigerator for at least 2 hours to set.
7. After the pudding has set, top with whip cream and chocolate shavings (optional.)
8. Serve and enjoy!
9. For the homemade whipping cream recipe refer to the recipe note card below.

Other recipes to try

• Extra Chewy Pumpkin Chocolate Chip Cookies
• Perfect One Bowl Chocolate Cake
• The Best Brown Butter Chocolate Chip Cookies

5 from 1 vote

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Easy and Creamy Chocolate Pudding

Don't buy the instant box pudding from the store when you probably have all the ingredients to make homemade pudding in your pantry. It is just as easy to make (in one pot over the stove) and taste ten times better. The best part is that you can customize the recipe to your needs. Make it and let me know what you think.

Servings: 4 puddings

Equipment

• 1 Medium Saucepan
• 1 Whisk
• 3 Ramekins
• Plastic Wrap

Ingredients

Chocolate Pudding

• ⅔ cup coconut sugar or organic granulated sugar
• ¼ cup organic cacao powder or dark cocoa powder
• 3 tablespoons cornstarch or arrowroot powder
• ¼ teaspoon Redmond’s sea salt or table salt
• 2 ¼ Cups Whole A2 Milk or milk of choice
• 2 tablespoons butter or coconut oil
• 1 teaspoon pure vanilla extract

Topping:

• whipping cream optional
• shaved chocolate optional

Homemade Whipping Cream

• Ingredients:
• 1 cup heavy whipping cream
• 1 tablespoon pure maple syrup or 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

Chocolate Pudding

• In a medium saucepan, without any heat whisk together sugar, cocoa powder, cornstarch, and sea salt.
• Turn the stove onto medium heat and add milk. Whisk until combined.
• Bring the pudding to a boil. Boil and whisk for 1 minute.
• Remove the saucepan from the heat and stir in the butter and vanilla extract.
• Pour the hot pudding into 4 ramekins. About a ½ cup of pudding in each.
• Then press a sheet of plastic wrap onto the surface of each of the 4 puddings to prevent a thick skin from forming and put in the refrigerator for at least 2 hours to set.
• After the pudding has set, top with whip cream and chocolate shavings (optional.)
• Serve and enjoy!

Whipped Cream

• for whip cream topping add a cup of cold heavy whipping cream to a large mixing bowl, along with pure maple syrup and vanilla extract. With a hand mixer, whip the ingredients together to soft but firm peaks. Use it to top the chilled pudding. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Chocolate Shaving

• for shaved chocolate; take a chocolate bar of choice and a vegetable peeler. Use the vegetable peeler as if you were grading a carrot to make chocolate shavings. Garnish the puddings with chocolate shavings.

Tried this recipe?Let us know how it was!