I love chocolate pudding. It’s a childhood favorite that makes me think of sitcom TV and Bill Cosby. With all-natural ingredients, a luxurious texture and rich chocolate flavor, this foolproof recipe solves my dilemma of wanting it immediately. The pudding is made in the microwave in minutes. It’s best served warm, right after it’s made. It’s super easy and super good. It tastes like a ultra-creamy fudgesicle. I enjoy it with shaved chocolate sprinkled on top or a swirl of peanut butter.
Minimally adapted from All Recipes Hasty Chocolate Pudding
The original recipe states the milk should be incorporated into the dry ingredients slowly to avoid lumps. I’m an impatient person. So, I just dump everything in a bowl and use a spatula to work out the lumps. More patient types will add the milk to the dry ingredients a little at a time. Even with a few little lumps, it tastes great! It’s hard to resist eating it piping hot out of the microwave.
I use Penzyes Natural High Fat Cocoa Powder for its strong, dark chocolate taste. I suggest using the best quality cocoa in this recipe. Some cocoa powders are tasteless and some are bitter. Find one you like.
Be careful and keep a watchful eye on it so it doesn’t boil over in the microwave. Use a medium or large bowl. —Vintage Kitchen
- Serves 2-4
1/2 cup of sugar
1/3 cup plus 1 tablespoon best quality cocoa powder
3 tablespoons of cornstarch
2 cups of whole milk
2 teaspoons vanilla extract or peppermint extract for a chocolate-mint pudding or coconut extract for a Mounds candy bar chocolate pudding. (optional)
Pinch or two of salt
Serving suggestions: shaved chocolate, chocolate chips, peanut butter
- In a medium microwave safe bowl, combine the sugar, cocoa powder and cornstarch. Incorporate the milk a little at a time, into the dry ingredients, making sure you work out the lumps. I use a spatula, pressing it to the sides of the bowl, to mash the lumps out. A whisk will work too. Place the mixture in the microwave and cook for 3 minutes on high. Stir well with a spatula, scraping down the sides of the bowl. Place it back in the microwave and cook for one minute. Stir well with a spatula, scraping down the sides of the bowl and working out the lumps. Repeat this process until you achieve a thick, shiny, pudding-like consistency. Keep a watchful eye on it. Don’t overcook it in the microwave or it will boil over. It should take about 3-4 minutes of microwaving and stirring. At first it will seem like nothing is happening that resembles pudding. It’ll look like a mess of lumps and liquid. Be patient with the process. The mixture will start to darken, thicken and become glossy. When it’s shiny and thick, stir in the vanilla or peppermint or coconut extract (if using) and salt. Served warm, minutes after it’s made. It thins out once cold.