Recipes · Desserts
Homemade Chocolate Pudding
AI-written · not yet kitchen-tested
Chocolate pudding made from milk, cocoa and cornstarch is cooked in ten minutes and tastes stronger than pudding from a packet mix. Chopped chocolate makes it creamier.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 500 ml (2 cup) milk
- 40 g (1.4 oz) cornstarch
- 30 g (1.1 oz) cocoa powder unsweetened
- 60 g (2.1 oz) sugar
- 1 pinch salt
- 40 g (1.4 oz) bittersweet chocolate chopped
- 1 tsp vanilla extract optional
Method
- Mix the cornstarch, cocoa, sugar and salt in a pot. Add 100 ml of the cold milk and whisk into a smooth paste without lumps.
- Pour in the remaining milk and bring to a boil over medium heat, stirring constantly. As soon as the pudding thickens and bubbles once, keep stirring for 1 more minute.
- Take the pot off the heat and stir in the chopped chocolate and the vanilla extract until the chocolate has melted.
- Pour into small bowls. If you do not like a skin, press plastic wrap directly onto the surface. Chill for at least 1 hour, or eat it lukewarm.
Tip: Keep stirring while it cooks; otherwise the starch settles on the bottom of the pot and scorches.
Tip: A pinch of cinnamon or a teaspoon of instant coffee powder gives the pudding an extra note.