Easy Chocolate Pudding

Easy Chocolate Pudding

You know, I think pudding is totally an underrated dessert. It’s simple, but can be so decadent and can be added to so many other desserts. I’ve always loved pudding all by itself with a dollop of whipped cream and some fresh berries on top. And it wasn’t until recently that I finally made it from scratch! I kind of can’t believe how long it took me to finally make my own chocolate pudding. It’s SO easy and tastes so much more decadent than store-bought pudding. I guess I always thought it required a lot more work, but really all you need is some milk, a thickener like cornstarch, sugar, some cocoa, about 10 minutes to cook it, and you are ready to go!

Easy Chocolate Pudding

This chocolatey pudding is just downright dreamy. I used dark cocoa powder because I love all things dark chocolate! The addition of melted bittersweet chocolate also adds to the richness of the pudding. Confession: I honestly am not sure how any of this pudding even made it out of the pan to the ramekins because I couldn’t stop eating it right off the stove. Yup, burned my mouth and all, but it was so worth it. Sometimes such sacrifices must be made, in the name of pudding.

Easy Chocolate Pudding

Easy Chocolate Pudding

Ingredients:

  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons unsweetened cocoa powder (or dark chocolate powder)
  • 1/4 teaspoon salt
  • 2 1/2 cups 1% low-fat milk
  • 1/2 cup evaporated fat-free milk
  • 2 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped
  • 1 teaspoon vanilla extract

Directions:

  1. Combine the sugar, cornstarch, cocoa powder, and the salt in a medium saucepan and stir with a whisk.
  2. Gradually whisk in the low-fat milk and evaporated milk. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat and simmer 1 minute or until thick. Remove from heat and add the bittersweet chocolate. Stir until smooth and melted. Stir in the vanilla.
  3. Pour about 2/3 cup of the pudding mixture into 6 ramekins. Cover the surface of each serving with plastic wrap. Chill at least 4 hours. Serve with fresh berries on top.
     

Recipe from Cooking Light

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Easy Chocolate Pudding

   

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