I’ve become a bit obsessed with chocolate pudding, and I’m not really sure why. Besides, of course, the fact that it’s delicious. I try not to indulge this obsession too frequently, but the other night I had a strong craving for some creamy pudding.
I had a couple of requirements in mind when I went searching for a recipe.
- It must be simple.
- It must use ingredients that I had on hand
Otherwise I’d just go to the store and pick up a carton of Kozy Shack chocolate pudding (it’s so, so, so good!). Thankfully, I was able to find an easy—microwavable—version that I had all the ingredients in my pantry and fridge. And I suspect you do too.
It turned out great, creamy and rich. It satisfied my craving, and I need to promptly forget those ingredients are just sitting there, waiting for me to make another batch of chocolate pudding.
TO PRINT RECIPE: Click on the print icon located with the other social media icons under my signature. It is the last icon. You print the entire post or the recipe only.
Adapted from BUDGET BYTES
- 1/2 cup sugar
- 2 Tablespoons unsweetened cocoa powder
- 1/4 cup semi-sweet chocolate chips
- 3 Tablespoons cornstarch
- Pinch of salt
- 2 cups milk
- 1 teaspoon vanilla extract
- In a large microwavable bowl, combine the sugar, cocoa powder, cornstarch and salt. Whisk to combine and remove any lumps. My cocoa was rather lumpy so I sifted it first to ensure there were no lumps.
- Whisk in the milk until fully combined and stir in the chocolate chips.
- Microwave the mixture on high for three minutes then stir well.
- Microwave for one minute more, then stir again. Continue to microwave at one minute intervals, stirring in between each cycle, until the pudding has thickened. (takes about 2-3 cycles to thicken)
- Stir in the vanilla extract.
- Serve warm or refrigerate until chilled. If chilling, press plastic wrap over the surface of the pudding to prevent a thick skin from forming.
Feel free to adjust the type of chocolate chip to your preference, milk chocolate for a milder, sweeter version or use bittersweet for a richer, dark chocolate version.