Chocolate Pudding

Cook 7


Rich and Easy Chocolate Pudding

  • 3/4 cup sugar
  • 1/2 cup unsweetened baking cocoa
  • 1/4 cup all-purpose flour or 2 Tablespoons cornstarch
  • a pinch of salt
  • 2 ½ cups of whole milk (see below for substitutes)
  • Cook in a saucepan

I mix the ingredients first in a blender until smooth prior to adding to the saucepan (blend the dry ingredients first before blending with the milk). If you prefer, you can combine all of the dry ingredients in your saucepan and then slowly add the milk, stirring (a whisk works best) to dissolve all of the clumps until smooth.

Cook in the saucepan over medium high heat, stirring nearly constantly, until mixture comes to a boil. Once the mixture has come to a boil, stir constantly for approximately 2 – 3 minutes.

Remove from heat and cool to room temperature. Enjoy now or store in a container in the refrigerator. If you do not want the thickened skin to form over the pudding top, cover your container.


*** 3 Ways to make 2 ½ CUPS of Whole milk: (because I usually don’t have whole milk on hand 🙂)

1) 1 2/3 cup 1% milk with 1/2 + 1/3 cup half-and-half

2) 1 ¾ cup + 2T 2% milk with 1/2 cup + 2T half-and-half

3) 1 12oz can of evaporated milk and 1 cup of water




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