Easy Healthy Chocolate Cornstarch Pudding Recipes

CHOCOLATE CORNSTARCH PUDDING

Steps:

• In a large saucepan over medium-low heat, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually stir in the milk.
• Bring the mixture to a boil, about 7 to 8 minutes, stirring occasionally with a whisk. Reduce heat to low and stir constantly, scraping the bottom and the sides of the saucepan to avoid burning. Do this for about 1 to 2 minutes, or until it's thick enough that the pudding coats the back of a metal spoon.
• Remove from the heat and stir in the butter and vanilla.
• Let the pudding cool to room temperature. Transfer the pudding into a bowl and press a sheet of plastic wrap directly over its surface.
• Refrigerate for 1 to 2 hours. Serve either cold or at room temperature. Enjoy!

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.

EASY, HEALTHY CHOCOLATE CORNSTARCH PUDDING

Steps:

• Place 7 cups of milk in a large saucepan on medium-low or medium until it's steaming but NOT boiling. Stir occasionally.
• While the milk is cooking, place the other cup of milk in the blender with the sugar, cornstarch, cocoa, and pinch of salt.
• Once the milk on the stove is steaming, add the cup of milk/cocoa from the blender slowly while stirring.
• Continue cooking, stirring constantly to keep it from sticking or burning, until the mixture thickens and comes to a light thick bubbling boil (not an aggressive rolling boil).
• Remove from heat and stir in the vanilla. You can serve hot with whipped cream, though I prefer it stone cold from the fridge all on its own.

EASY CHOCOLATE PUDDING

Steps:

• Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, cocoa, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
• Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
• Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
• Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

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.

CREAMY MILK CHOCOLATE CORNSTARCH PUDDING

Steps:

• In a saucepan combine the first 4 dry ingredients.
• Add in milk and half and half cream; cook over medium heat stirring/whisking until thickened and just at a slight bubble (do not boil hard) remove from heat.
• Immediately pour into serving dishes allow to sit at room temperature until cooled.
• Enjoy warm or refrigerate until cold.

DELICIOUS AND HEALTHY CHOCOLATE PUDDING

Steps:

• Lightly beat egg whites in a small bowl.
• In a large bowl, mix together cocoa and cornstarch.
• Add 3/4 cups of the milk and whisk mixture until it's smooth.
• In a large saucepan, mix together the rest of the milk, the Splenda and the salt.
• Bring to a boil over high heat, whisking continuously.
• Remove from heat.
• Whisk the cocoa mixture into the milk mixture.
• Bring to a boil over medium-high heat.
• Boil for 2 minutes while whisking continuously.
• Remove from heat.
• Slowly whisk 1 cup of the hot cocoa mixture into the egg whites.
• Pour this mixture back into the pan and cook over medium-high heat, whisking continuously.
• and being careful not to allow the mixture to boil.
• Remove from heat.
• Add vanilla.
• Mix well.
• Pour into 4 serving dishes.
• Cool to room temperature.
• Cover with waxed paper that has been cut to fit the serving dishes (this prevents the pudding from getting a skin).
• Refrigerate for 1 hour.
• Garnish with berries, mint leaves and cocoa.

EASY CHOCOLATE PUDDING

Steps:

• Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated.
• Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more.
• Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.