Classic Chocolate Pudding
Serves 8
Time 4 hr 15 min
Great for kids and for the kid in all of us. Deceptively easy to make and absolutely delicious, serve pudding cups for dessert one evening and then pour the remaining pudding into ice-pop molds and freeze overnight for an icy cold treat.
Special Diets:
Ingredients
- 1/3 cup cornstarch
- fine sea salt, pinch of
- 3 cups whole or low-fat (1%) milk, divided
- 1/4 cup sugar
- 1 cup semisweet chocolate chips
- 1 teaspoon gluten-free pure vanilla extract
Method
In a medium bowl, blend cornstarch with salt.
Slowly pour in 1 cup milk, whisking until smooth. Set aside.
In a medium saucepan set over medium-high heat, mix remaining 2 cups milk with sugar and chocolate chips, stirring frequently until mixture is smooth and bubbles just barely start to form around the edges, about 4 minutes.
Reduce heat to medium.
Stir the cornstarch-milk mixture, and then add it to the hot milk and chocolate, whisking constantly until the mixture thickens completely, 3 to 5 minutes. It will coat a wooden spoon.
Whisk in vanilla.
Transfer pudding to small bowls or ramekins.
Place a piece of waxed paper over each to prevent a skin from forming. Cool to room temperature, then refrigerate until completely chilled.
Nutritional Info:
Per serving: 160 calories (60 from fat), 7g total fat, 4g saturated fat, 10mg cholesterol, 75mg sodium, 24g carbohydrates (1g dietary fiber, 17g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/3 cup cornstarch
- fine sea salt, pinch of
- 3 cups whole or low-fat (1%) milk, divided
- 1/4 cup sugar
- 1 cup semisweet chocolate chips
- 1 teaspoon gluten-free pure vanilla extract