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Chocolate Pudding without Cornstarch

Homemade Chocolate Pudding without Cornstarch

Print Recipe
How to make chocolate pudding from scratch without cornstarch, using cocoa powder and real chocolate.
Course Dessert
Cuisine American
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 10 servings
Calories 151
Author Alyssia Sheikh

Ingredients

  • ¼ cup all-purpose flour or 1-to-1 gluten-free flour, if desired
  • ½ cup granulated sugar or coconut sugar/sweetener of choice
  • 4 Tbsp unsweetened cocoa powder
  • ¼ tsp salt
  • 3 cups milk of choice room temperature (separated into ½ cup and 2½ cups)
  • 3 egg yolks room temperature
  • 5 oz ~⅔ cup dark or milk chocolate, finely chopped
  • ½ tsp vanilla extract

Instructions

  • Add flour, sugar, cocoa powder, and salt to a bowl and whisk to combine.
  • Add ½ cup of milk and egg yolks one at a time, whisking to combine after each.
  • Set aside.
  • In a saucepan, add remaining 2½ cups of milk and bring to a simmer over medium-high heat.
  • Once simmering lightly, remove from heat and slowly pour hot milk into cocoa mixture, whisking constantly to combine. (You don’t want to scramble the eggs!)
  • Add entire mixture back into saucepan and return to the heat.
  • Whisk constantly over medium-high until thickened, so the pudding leaves a “trail” as you whisk (2-3 minutes).
  • Remove from heat and add chopped chocolate and vanilla, stirring until smooth.
  • Transfer pudding into small containers and allow to cool. (It will thicken as it cools.)
  • Serve chilled or at room temperature. Store in airtight container(s) in the fridge for 5-7 days.
  • Enjoy on its own, or use to make DIY pudding dirt cups with crumbled Oreos and gummy worms!
  • Yields 10 servings of pudding, in 4oz mason jars.

Nutrition

Serving: 4oz | Calories: 151kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Fiber: 1g | Sugar: 18g