Simple Chocolate Pudding Without Cornstarch Recipes

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.

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.

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.

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.

VELVETY CHOCOLATE PUDDING

Steps:

• In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt. Press through a sieve into a medium saucepan to eliminate any lumps. Whisk in the milk.
• Over medium heat, stir the mixture until thickened, about 2 1/2 minutes. Be sure to get the spoon around the edges of the pan as the mixture thickens. Whisk if needed to combine well. Stir in the butter.
• Whisk 1 tablespoon of the hot chocolate mixture into the beaten egg and return to the pudding in the pan. Stir in the vanilla and cook to completely thicken, 2 to 3 more minutes. Strain through a sieve and pour the pudding into four to six 6-ounce pudding cups. Serve warm, or cool first and chill until serving. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!). Top with a dollop of whipped cream, if desired.

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 CHOCOLATE PUDDING

Steps:

• In a saucepan, combine the sugar, cocoa and cornstarch. Gradually stir in milk until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into two serving dishes. Cover and refrigerate until chilled. Garnish with whipped topping if desired.