Do you have a great recipe for chocolate pudding?
Asked by
JLeslie (
65419
)
August 9th, 2012
Royal stopped making Cook and Serve Dark and Sweet Chocolate Pudding. It is a serious trauma for my family. For a while there my mom bought it by the case directly from Royal because they were only selling it in a few states (not hers) but now they have discontinued making the product altogether.
So, I thought I might try making pudding from scratch. Here are the parameters:
- It has to be a pudding that is cooked/boiled.
– We like a darker chocolate flavor than typical chocolate pudding, but not so dark that it lacks sweetness.
– I like it to be a thick consistency.
– I would like to know if you have ever tried using less fat and the recipe still worked. I used to use ¾ skim milk and ¼ cup 2% evaporated milk with pudding mix from a box and it was fine.
I did search some recipes, and I will probably try a recipe or two and adjust the cocoa powder up if it isn’t chocolately enough, but I thought I would bounce it off the collective first.
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5 Answers
Following for now. I’ve never actually made pudding before, but now I’m craving it!
Chocolate Pudding Recipe
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Ingredients
¼ cup sugar
¼ cup unsweetened cocoa powder
2 Tbsp cornstarch
Pinch of salt
2 cups whole milk
1 large egg
4 ounces semi-sweet chocolate chips
Four 6-ounce ramekins or custard cups
METHOD
1 Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan. Gradually whisk in the milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes. Remove from heat.
2 Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly. Whisk in the chocolate chips until they are melted and the mixture is smooth.
3 Pour the pudding into the ramekins or cups. If you want, cover the surface of each of the pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding. Refrigerate, covered, until cold, at least 2 hours.
Optional: Serve with whipped cream.
@abundantlife No skin? That’s the whole point of cooked pudding, to have a skin. Have you tried the recipe without the egg? None of the recipes I looked at had an egg in them, and I prefer not to use one.
I haven’t tried this recipe yet, but all of the recipes I have gotten from that blog have been amazing. It does have eggs in it, though. I’m not sure how much of a difference that makes.
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