I was the Chocolate Pudding Queen when I was a kid. I could open that box, stir in the milk and get it thick and creamy on the stove in five seconds flat. Or ten minutes…but you get the idea.
My sister Kelly was going to college in a nearby town and she would bring her boyfriend, Paul, home with her on the weekends. Paul was a great big brother to me (I’m nine years younger than Kelly). We’d play card games (anyone remember Smear?) and I’d make chocolate pudding.
When Paul graduated from college, I drew him a picture and gave him…you guessed it…a box of pudding.
I haven’t bought the boxed stuff in years but I do still love good chocolate pudding. These days I’ll make it but use a fancy recipe and call it “Chocolate Pots de Creme” with only very high-quality ingredients.
But then there are days when I just want a good, creamy, hot, chocolate pudding in about five minutes flat. That’s when I turn to an appliance normally reserved for reheating only: the microwave.
Before we get to that, let me answer some common chocolate pudding questions:
Although they’re very similar, chocolate mousse is much lighter in texture. This is achieved by folding whipped egg whites or whipped cream into the chocolate. Chocolate pudding has a creamier texture, too.
The main ingredients in chocolate pudding are cocoa powder, whole milk or cream, and sugar. Cornstarch can be used to thicken it and vanilla extract for flavor. A pinch of salt helps bring out the flavors as well. Egg yolks are also sometimes added.
Pudding is typically made on the stovetop by stirring the ingredients until it’s thick and creamy. The microwave can also be used as a shortcut.
Pudding most commonly gets lumpy from eggs that weren’t tempered first, resulting in “cooked” eggs. This can also happen if the mixture isn’t whisked enough during cooking.
The easiest way to do this is to place a piece of plastic wrap over the surface of the pudding as it cools.
Homemade chocolate pudding can be made on the stovetop or in the microwave. For this recipe, I use the microwave for a delicious pudding that you can enjoy in minutes with much less stirring.
It’s still important to whisk your pudding each time the time is up on the microwave. Whisk it thoroughly to remove any lumps, then cook it a bit more, then whisk it again. You’ll only need to go through this process 3-4 times and it goes very quickly!
Homemade chocolate pudding can be used for an easy chocolate pie, layered with whipped cream and chocolate shavings for a chocolate parfait, or just enjoyed hot with a spoon!
More delicious chocolate dessert recipes:
- Chocolate Truffles
- Chocolate Mousse with Drunken Cherries
- Easy Chocolate Fudge
- Nutella Hot Chocolate
- Chocolate Caramel Bars
- Peanut Butter Chocolate Icebox Cake
- Chocolate Cups
- 1/3 cup granulated sugar
- 1/4 cup cocoa (Dutch if you have it)
- 3 tbsp cornstarch
- 1/8 teaspoon salt
- 2 cups whole milk
- 1 tsp vanilla extract
- Combine the sugar, cocoa, cornstarch, and salt in a medium-sized microwave-safe bowl. Whisk in the milk until it's smooth.
- Place the bowl in the microwave and cook uncovered on high for 3 minutes, then whisk it until it's smooth.
- Place it back in the microwave for two minutes and whisk it again. Continue cooking in 1-minute increments until it's smooth and thick. Stir in the vanilla extract.
- Spoon into individual serving dishes and serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 185 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 12mg Sodium: 117mg Carbohydrates: 31g Net Carbohydrates: 30g Fiber: 1g Sugar: 23g Sugar Alcohols: 0g Protein: 5g