Chocolate Pudding Recipe Without Cornstarch

HOMEMADE CHOCOLATE PUDDING WITHOUT CORNSTARCH

Steps:

• Add flour, sugar, cocoa powder, and salt to a bowl and whisk to combine.
• Add ½ cup of milk and egg yolks one at a time, whisking to combine after each.
• Set aside.
• In a saucepan, add remaining 2½ cups of milk and bring to a simmer over medium-high heat.
• Once simmering lightly, remove from heat and slowly pour hot milk into cocoa mixture, whisking constantly to combine. (You don't want to scramble the eggs!)
• Add entire mixture back into saucepan and return to the heat.
• Whisk constantly over medium-high until thickened, so the pudding leaves a "trail" as you whisk (2-3 minutes).
• Remove from heat and add chopped chocolate and vanilla, stirring until smooth.
• Transfer pudding into small containers and allow to cool. (It will thicken as it cools.)
• Serve chilled or at room temperature. Store in airtight container(s) in the fridge for 5-7 days.
• Enjoy on its own, or use to make DIY pudding dirt cups with crumbled Oreos and gummy worms!
• Yields 10 servings of pudding, in 4oz mason jars.

HASTY CHOCOLATE PUDDING

Steps:

• In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
• Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
• Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

CHOCOLATE CORNSTARCH PUDDING

Steps:

• In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

CHOCOLATE PUDDING (GLUTEN FREE/NO CORNSTARCH) RECIPE - (4.6/5)

Steps:

• In a medium-sized bowl, place the flour blend, sugar, cocoa powder and salt, and whisk to combine well. Add 1/2 cup (4 fl. oz.) of the milk, and then the egg yolks, whisking to combine after each addition. Set the mixture aside. In a medium-sized heavy-bottom saucepan, place the remaining 2 1/2 cups (20 fl. oz.) milk and bring to a simmer over medium-high heat. Once the milk reaches a simmer, remove the saucepan from the heat and add the hot milk to the bowl with the egg and chocolate mixture in a slow trickle, whisking constantly to combine. The purpose of adding the hot milk slowly is to avoid cooking the egg yolks by bringing them up to temperature slowly. Once all of the hot milk has been added, pour the whole mixture back into the saucepan and return to the heat. Cook, whisking constantly, over medium-high heat until thickened enough that the whisk leaves a visible trail in the pudding as you whisk it (2 to 3 minutes). Remove the pan from the heat, add the chopped chocolate and the vanilla, and stir until the chocolate is melted and the pudding is smooth. Pour the pudding into 8 small, heat-safe containers and allow to cool. Serve chilled or at room temperature. The pudding will thicken as it cools.

EGGLESS CHOCOLATE PUDDING/PIE FILLING

Steps:

• Combine dry ingredients and gradually stir in milk.
• Cook over medium heat, stirring constantly.
• Bring to a slow boil, and stir constantly one minute.
• Remove from heat, and stir in butter and vanilla.
• Fill dessert dishes or pie shell, and chill until cool.
• Makes 4-6 pudding servings or filling for 8" pie.

SIMPLE CHOCOLATE PUDDING WITHOUT CORNSTARCH

Steps:

• In a saucepan, mix together the sugar, cacao (or cocoa) powder, arrowroot, and salt.
• Place the pan on the stove at a medium heat and stir in milk. Bring the mixture to a gentle boil, stirring continuously. Once the mixture reaches a boil, it will begin to thicken. Once it thickens enough to coat the back of a metal spoon, remove from heat.
• Stir pudding and pour into desired containers and let cool in the refrigerator for at least two hours before serving.