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Classic Chocolate Pudding
- 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
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.
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- 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