I found this recipe for Homemade Chocolate Pudding scribbled down on a piece of paper with stars drawn next to it. The sad thing is, I don’t remember how I got it. Apparently, whoever I got it from had noted it as star worthy. I decided to give it a try and man-oh-man am I glad I did. Y’all are going to love this!
I love the fact that this recipe does not have egg in it. Many homemade pudding recipes have a custard base that uses eggs. This one uses cornstarch. After doing a little digging I’ve learned that this is actually a version of homemade cornstarch pudding. This recipe turned out perfectly smooth without any lumps…just as pudding should be. I will look no further for a homemade pudding recipe. This is it!
I decided to add sprinkles to one of these pudding cups and love how fun and colorful it turned out. This would be a special treat for children to find on a outdoor summer buffet. It would also be great for birthday parties, pool parties, and pajama parties. Strawberries are another thing that goes great with chocolate. It’s one of my very favorite combinations.
Making Homemade Chocolate Pudding, or any kind of pudding for that matter, seems a little old-fashioned when there are so many instant pudding mixes in every market you go to. They come in every flavor imaginable and can be made in a jiffy which makes is super convenient. When you’re not in a hurry and have the time, I encourage you to take the time and make this. It really doesn’t take that long and the finished result is so worth it.
This rich and creamy Homemade Chocolate Pudding recipe is a perfect dessert for all ages.
- 1 tablespoon cocoa
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 cup half-and-half
- 4 ounces unsweetened chocolate
- 1 cup sugar
- 1¼ cups milk
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1. In a small bowl whisk the cocoa, cornstarch, salt and half-and-half.
- 2. In a medium saucepan heat the chocolate, sugar and milk until the chocolate has melted.
- 3. Pour the half-in-half mixture and heat, stirring constantly with a whisk, until the mixture suddenly thickens. Turn heat to low, continuing to stir, and cook for one more minute.
- 4. Remove from heat and whisk in the butter and vanilla.
- Pour the pudding into a bowl and press a piece of plastic wrap against the surface of the pudding to prevent a skin from forming. Refrigerate till completely chilled for several hours or overnight. When ready to serve whisk pudding and fill individual dessert bowls.