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.
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CHOCOLATE PUDDING
Adapted from BUDGET BYTES
INGREDIENTS:
- 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
INSTRUCTIONS:
- 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.
SPECIAL NOTES:
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.
Enjoy!
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