No matter how old you are, Chocolate Pudding is an ideal rich dessert.
Raise your hand if your favorite school lunch dessert was chocolate pudding. If I could see you all, I know it would be a sea of hands, because everyone I knew at school would trade their left thumb for another helping of school cafeteria pudding. This famed pudding was also present at every after-school daycare and Sunday school event I attended for the first 10 years of my life, so I’m kind of attached to my pudding.
Chocolate pudding is still a regular comfort treat for me, long into adulthood. I love the creaminess, paired with a little fluffy whipped cream on top, or with the sharp contrast of tart fruit preserves mixed throughout. It’s amazing how a dessert so simple could end up eternally at the top of my favorites list, beating out complicated cakes and pastries that take all day to make. But alas, chocolate pudding wins every match!
This chocolate pudding recipe will take you right back to grade school. It’s pretty easy to make, believe it or not, and if you make it in the afternoon, it’ll be set by the time you’re ready for an evening treat. It’s made with whole milk, cocoa powder, butter, and sugar, and it’s thickened with cornstarch, so it’s rich and satisfying to the sweet tooth!
Is This Chocolate Pudding Healthy?
Chocolate pudding is an indulgence, so it’s meant to be enjoyed occasionally and in moderation. It’s high in calories and saturated fat because of the whole milk, butter, and sugar. Cocoa powder is rich in antioxidants, and there is even some protein in this pudding—but I wouldn’t eat this dish for its health benefits.
This pudding is gluten-free and can be made vegan by using a plant-based milk instead of whole dairy milk and plant-based butter instead of dairy butter.
Pudding Pastiches
Chocolate pudding is a sturdy, standalone dessert that doesn’t need any help to satisfy a sweet tooth. But chocolate is good with a great number of other flavors, so let’s play with our pudding a bit. Here are some of my favorite things to mix in with my beloved chocolate pudding.
- Raspberry, cherry, or strawberry preserves: When you’re pouring the hot pudding into serving bowls to set, add a middle layer of berry preserves. You will not regret this.
- Hazelnuts or hazelnut spread: Chocolate and hazelnuts are a match made in heaven, and chopped hazelnuts go predictably well on top of this pudding. You can also add a scoop of hazelnut spread to the warm pudding before you pour it into serving bowls.
- Orange segments: Hear me out. Citrus and chocolate are incredible together. If we were using melted chocolate, I’d suggest using candied or dried oranges to coat, but for pudding, you can simply chop up fresh orange segments and add them to the top of your pudding.
- Chopped wafer cookies: Add a little crunch to your pudding by crushing up those light, delicious wafer cookies. Any flavor will do, but I love the vanilla flavor for this pudding.
How Do I Store Leftovers?
You can store leftover chocolate pudding in an airtight container in the fridge for up to 5 days. After the initial chilling and setting period, the pudding won’t be at risk of getting a “skin” layer, so don’t worry about the plastic wrap on top for leftover storage. I wouldn’t freeze this pudding because the texture could change, but if you don’t mind a different texture, feel free to freeze it in freezer-safe ziplock bags for up to 2 months.
Serving Suggestions
Serve this chocolate pudding with a dollop of whipped cream, fresh berries, and some chocolate shavings, if you’re feeling fancy. I love a bowl of pudding after a light meal of Juicy Grilled Chicken Breast and Sautéed Green Beans. You could easily make smaller servings of this pudding as part of a party dessert spread, alongside other tasty desserts such as Sopapilla Cheesecake, this Healthy Frozen Strawberry Dessert, and Crème Caramel.
Ingredients
- ½ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ⅛ teaspoon salt
- 2¾ cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Gradually whisk in the milk, ensuring there are no lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens and just begins to bubble.
- Remove from heat and stir in the butter and vanilla extract until well combined.
- Pour the pudding into a large serving bowl or into individual dishes. To prevent a skin from forming on top of the pudding, place plastic wrap directly on the surface of the pudding, leaving no air between.
- Refrigerate until chilled and set, about 2 hours. Serve cold.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment