Homemade Chocolate Pudding without Cornstarch
How to make chocolate pudding from scratch without cornstarch, using cocoa powder and real chocolate.
or 1-to-1 gluten-free flour, if desired
or coconut sugar/sweetener of choice
unsweetened cocoa powder
milk of choice
room temperature (separated into ½ cup and 2½ cups)
~⅔ cup dark or milk chocolate, finely chopped
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.
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
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
Yields 10 servings of pudding, in 4oz mason jars.