I don’t do complicated desserts. I like the idea of pudding because it is wholesome and simple. Every time I look at the ingredients on the store-bought kind, or those packets you can use, I swear to make it myself. The problem has been finding the right recipe.
I have tried to make chocolate pudding two times before with disastrous results. The first recipe was in the microwave (need I say more?) and the second one had complicated instructions that left the pudding lumpy.
But this one I found on Simply Recipes was not only easy but tasty. I made it with low-fat milk instead of whole. And instead of one egg, I used two egg yolks so it wouldn’t be too runny. I got “thumbs up” from the whole family.
Do you make pudding at home?
- 2 egg yolks, beaten
- ¼ cup sugar
- ¼ cup unsweetened cocoa powder
- 2 Tbsp cornstarch
- pinch of salt
- 2 cups choice of milk
- ½ cup semi-sweet chocolate chips
- whipped cream (optional)
- In a medium heat-proof bowl beat the egg yolks and set aside.
- In a saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt and gradually add the milk. Bring it to a boil (whisking constantly) and boil until pudding is thick, about 3 to 5 minutes. Remove from heat.
- In a gradual manner, add the hot chocolate mixture to the egg (continue that whisking!). Do the same with the chocolate chips until they are melted and the mixture is smooth.
- Pour the pudding into small cups or ramekins and cover with wax paper. Refrigerate, covered, for at least 2 hours.