Easy Chocolate Pudding
This straightforward dessert creates a rich and silky chocolate pudding without using eggs. The method involves thickening a mixture of whole milk, sugar, and cornstarch on the hob before melting in semisweet chocolate chips. Once prepared, it is chilled until set, resulting in a classic, comforting pudding perfect for sharing. The recipe yields six servings and takes just over three hours from start to finish, including chilling time.
Ingredients
- 3 cups whole milk, divided
- 0.25 cup cornstarch
- 0.33333334326744 cup white sugar, or more to taste
- 1 cup semisweet chocolate chips
- 1 pinch salt
Method
- In a small bowl, whisk the cornstarch with 1/2 cup of the milk until you have a smooth, lump-free slurry. Set this mixture aside for later.
- Place the remaining 2 1/2 cups of milk and the sugar into a medium saucepan on the hob. Gently whisk in the reserved cornstarch mixture. Cook, giving it an occasional whisk, until it starts to thicken, which will take 8 to 10 minutes. Mix in the chocolate chips and the pinch of salt, stirring until the chocolate has fully melted and the pudding is smooth and thickened, about 7 minutes more.
- Transfer the warm pudding into one large bowl or divide it among six individual bowls. To stop a skin forming, place a sheet of plastic wrap directly onto the surface of the pudding. Refrigerate the pudding for a minimum of 3 to 4 hours until fully set and chilled before you serve it.
Nutrition (per serving)
Calories271 kcal
Fat12 g
Sugars32 g
Protein5 g
Sodium78 mg
Recipe details
CategoryDessert
Authorkrisyk
