Chocolate Pudding
There is something so nostalgic about chocolate pudding, and making it from scratch could not be easier or more rewarding. The trick is to make sure you stir continuously and that you let the pudding cook for a full 2 minutes after it begins to boil, giving the pudding time to thicken.
Ingredients
- ½ cup plus 1 tablespoon granulated sugar, divided
- ¼ cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups Crystal whole milk
- 1 tablespoon Crystal unsalted butter
- 1 teaspoon pure vanilla extract
- ¾ cup Crystal heavy whipping cream
Products used
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Whole Milk
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Unsalted Butter
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Heavy Whipping Cream
Directions
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Step 1
In a medium saucepan, whisk together ½ cup of the sugar, cocoa powder, cornstarch and salt. Whisk in the milk.
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Step 2
Turn the heat on to medium and bring the pudding to a low boil, stirring constantly with a wooden spoon. Once the pudding begins to boil, continue to cook, stirring constantly, for a full 2 minutes. The pudding will be thick enough to coat the back of the wooden spoon. Turn off the heat.
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Step 3
Stir in the butter and vanilla and allow the pudding to cool for 10 minutes. Transfer to four serving bowls. Serve pudding warm or transfer to the refrigerator to cool completely. You can put a piece of plastic wrap directly on the top of the pudding and then into the refrigerator to avoid a skin forming.
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Step 4
When you are ready to serve, place the heavy whipping cream in a large mixing bowl and, using a whisk or an electric beater, beat the cream until you have soft peaks. Sprinkle in the remaining 1 tablespoon of sugar and continue beating until you have medium peaks, about 2 more minutes. Top puddings with a dollop of whipped cream.
