What to do on the last day of vacation with a kid who loves to help cook, a fridge stocked with whole milk and eggs, and a pantry with cocoa, chocolate chips and sugar?
Make chocolate pudding, of course!
Pudding ingredients are basic and usually on-hand, and Aldie and I shared a wickedly good afternoon making this batch, based on a recipe from The Gourmet Cookbook.
Alden loves to help in the kitchen, not only with the cooking but with the cleaning up of the pots and pans as well.
An Easy Chocolate Pudding Recipe
This homemade chocolate pudding is easy to quickly put together. The only tricky part is slowly tempering a beaten egg with a hot cocoa mixture. By tempering the beaten egg, we slowly heat it up by adding a small amount of hot cocoa mixture to it at a time. This way, the egg doesn't cook and curdle in the chocolate pudding.
Then, you need to pour the chocolate pudding into individual ramekins and chill for a few hours before it's officially ready to eat.
How To Store Chocolate Pudding
For easy serving, you can store the pudding in individual ramekins or small canning jars with lids. Homemade chocolate pudding can also be frozen up to three months. Do know that the texture might change a bit when frozen. Defrost completely and stir the pudding before serving again.
More Chocolate Pudding Recipes
- Mint Chocolate Pudding Cakes
- Vegan Chocolate Pudding
- Microwave Chocolate Pudding
- Vegan Chocolate Peanut Butter Pudding Cups
- Chocolate Pudding Dirt Cups
Recipe adapted from The Gourmet Cookbook.
1/4 cup sugar
1/4 cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups whole milk
1 large egg
4 ounces semisweet chocolate chips
4 (6-ounce) ramekins or custard cups
Heat the cocoa milk base:
Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan.
Gradually whisk in the milk.
Boil and thicken the pudding:
Bring to a boil, and whisk until the ingredients are well mixed and smooth. Stir until pudding is thick, about 3 to 5 minutes. Once the pudding starts to thicken, remove from heat.
Temper the egg:
Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic, metal or ceramic mixing bowl.
Very gradually stir the hot chocolate mixture into the egg.
Add the chocolate chips:
Whisk in the chocolate chips until they are melted and the mixture is smooth.
Pour into ramekins and chill:
Pour the pudding into ramekins or cups. If you want, cover the surface of each of the pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding.
Refrigerate, covered, until cold, at least 2 hours or overnight.
Optional: Serve topped with whipped cream.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 3g||10%|
|Total Sugars 34g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|