Skip the box and make delicious homemade Chocolate Pudding.
Chocolate Pudding with evaporated milk:
Last year when we all were stock piling our pantries with all the unknowns of how the covid pandemic would play out, one of the things I bought a lot of was evaporated milk. I don’t use evaporated milk that often. I do use it in our favorite hot fudge recipe, but I was looking for other ways to use it up. That’s when I remembered chocolate pudding is a great way to use up cans of evaporated milk!
Chocolate Pudding Ingredients:
- 1/4 cup unsweetened cocoa powder
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon kosher salt
- 2 1/2 cups evaporated milk
- 2 teaspoons vanilla
- 2 tablespoons butter
How to make homemade chocolate pudding:
1. Whisk together the sugar, cocoa powder, cornstarch, salt and milk in a large pot before turning on the heat. This helps to make sure that there are no lumps.
2. Bring the mixture to a boil, whisking constantly until thickened about 3-4 minutes and then turn off the heat and add in the vanilla and butter whisking both in well. Chill before serving.
Make Ahead:
This chocolate pudding comes together in 45 minutes (chill time included). We prefer to make it ahead so that there’s no rush and it’s ready to go when you want it. It’s important to place plastic wrap directly touching the top of the pudding so that it doesn’t form a film.
Can you freeze chocolate pudding?
One of our favorite ways to freeze this chocolate pudding is to make chocolate pudding pops!
How many days does it keep in the fridge?
3-4 days in the fridge with plastic wrap touching the top to keep it from forming a skin.
If you don’t have cornstarch?
You can make Chocolate Pudding without cornstarch and substitute flour in place of cornstarch. You can also add in two egg yolks to make it extra creamy. To add the egg yolks make sure the temper the eggs before adding them in to keep the eggs from scrambling. Basically add one cup of the hot chocolate milk to the eggs and mix together raising the temperature of the eggs before adding the eggs into the main mixture.
Tips and Tricks:
- Allow the pudding to thicken before you take it off the heat. You will know it is ready when it coats the back of the spoon.
- Make a chocolate pudding pie by adding it over an oreo cookie crust, graham cracker crust or a regular pie crust.
- Make chocolate pudding pops by freezing it into popsicle molds.
- Run the pudding through a strainer if it is lumpy from the cornstarch.
More Substitutions:
- For a more creamy pudding, use heavy cream or whole milk in place of canned milk. Use what ever you have.
- Swap brown sugar for for white sugar for a more deep molasses flavor.
Add to your Chocolate Pudding:
- Garnish with whipped cream, chocolate shavings and a sprig of fresh mint for serving.
- Top with toasted coconut flakes or semi-sweet chocolate chips
Chocolate Pudding
Skip the box and make delicious chocolate pudding from scratch.
Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon sea salt
- 2 1/2 cups evaporated milk
- 2 teaspoons vanilla
- 2 tablespoons butter
Instructions
-
Whisk together the sugar, cocoa powder, cornstarch, salt and milk in a large pot before turning on the heat. This helps to make sure that there are no lumps.
-
Bring the mixture to a boil, whisking constantly until thickened about 3-4 minutes and then turn off the heat and add in the vanilla and butter whisking both in well. Chill before serving. Top with sweetened whipped cream if desired.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
More Chocolate Desserts:
- Chocolate Pots De Creme
- Chocolate Creme Brulee
- Chocolate Lava Cake
- Healthy Chocolate Mousse
- Chocolate Cheesecake
- Buttermilk Chocolate Cake
