Easy Chocolate Pudding Recipe - How to make Chocolate Pudding (2024)

FAQs

What is chocolate pudding made of? ›

Stir together sugar, cocoa, cornstarch, and salt in a saucepan. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla.

My personal all time favorite is to add chunks or slices of bananas into the pudding and adding either whole or crushed vanilla wafer cookies. It adds texture and flavor. You could also add chunks of or shaved chocolate, to imitate the flavor of chocolate covered bananas.

For pudding, all you need is cold milk, whisked with the pudding mix, then heated until it thickens. Then pour into bowls, mugs, or ramekins and cover with cling wrap. If you don't cover, it will form a skin (which I love, but many people do not). Refrigerate or enjoy warm, straight from the pot.

Ingredients for Making Pudding

The process of making any pudding is easy. It is simply milk and cream, sweetened and thickened by a brief bout of cooking on the stovetop or in the oven. Unbaked puddings, like this one, get their richness and thickness from a mixture of cornstarch and egg yolks.

The Oxford English Dictionary describes puddings also as 'A boiled, steamed or baked dish made with various sweet (or sometimes) savoury ingredients added to the mixture, typically including milk, eggs, and flour (or other starchy ingredients such as suet, rice, semolina, etc.), enclosed within a crust made from such a ...

Thickening the Pudding

Using eggs: Eggs add richness to puddings, whether or not the recipe includes additional thickeners. To add eggs to a hot liquid, you need to "temper" them (see Tempering Eggs below) so they don't end up as scrambled eggs. Rice and tapioca also act as thickeners.

Do not cover when the pudding is still hot, but should be covered when the pudding has cooled. This is to avoid the presence of steam which makes the pudding runny.

If your pudding is too thin, you may thicken it by adding cornstarch. To properly thicken instant pudding with almond milk, but you don't want to use cornstarch, you need to add a quarter cup more of the powdered pudding mix than in the original recipe.

Keep in mind that the pudding will continue to thicken as it cools and chills.

What makes pudding instant? ›

Sugar, a flavoring agent, and thickeners are primary ingredients. Instant chocolate pudding mix is manufactured using cocoa. A key ingredient in instant pudding is gelatinized starch, a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk.

If you are using a smaller packet of instant pudding mix, about 3.4 ounces (96 grams), use 2 cups (475 milliliters) of milk. If you are using a larger packet of instant pudding mix, about 5.1 ounces (144 grams), use 3 cups (700 milliliters) of milk.

Set the bowl, uncovered, in the refrigerator. After 15 minutes, cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 2 hours. To serve: Whip the thickened pudding with a hand or stand mixer for a full minute to restore its creamy texture.

While the ingredients are similar, chocolate pudding is cooked on the stove to activate the cornstarch or flour, depending on the recipe. Mousse is not cooked. It develops its airy texture just from whipped cream.

From the Package

CHOCOLATE VANILLA SWIRL PUDDING INGREDIENTS: WATER, NONFAT MILK, SUGAR, MODIFIED CORN STARCH, PALM OIL, LESS THAN 2% OF: COCOA (PROCESSED WITH ALKALI), SALT, SODIUM STEAROYL LACTYLATE, NATURAL AND ARTIFICIAL FLAVORS, DISODIUM PHOSPHATE, YELLOW 5, YELLOW 6.

It's really just the dry ingredients, to which you add the milk youself. Take the ingredients of JELL-O's chocolate-flavored instant pudding, for instance. The first three ingredients are sugar, cornstarch, and cocoa—which are exactly the ingredients you'd use if you were making pudding from scratch.

Much like some persimmon varieties, the fruit is hard and extremely bitter until it is very ripe. Once it's ripe, however, the flesh of the black sapote is creamy and deep brown, leading some to call it the chocolate pudding fruit.