- 1/4 cup packed light brown sugar
- 3 Tbsp. unsweetened cocoa powder
- 3 Tbsp. cornstarch
- 1/4 tsp. salt
- 2 3/4 cups whole milk
- 1/4 cup heavy cream
- 1 cup milk chocolate chips (or 7 ounce bar milk chocolate chopped)
- 1tsp. vanilla extract
I don’t think I can ever go back to boxed pudding mixes after eating this. No offense to the boxed stuff, I’ve used it my whole life, but after having this, it’ll be tough to go back.
This chocolate pudding was divine, delectable, delicious.
It’s rich, creamy, smooth and out of this world . . . . Oh, I could go on forever about how good this is.
Honestly folks, it’s simple to make and turns out perfectly every time I make it. If you’re thinking boxed pudding is way easier to make, think again. This might take a little longer to make, but it is worth it, trust me on this one.
Go ahead and try it, I promise you will fall in love with the very first bite.
- In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly.
- Whisk in the milk and cream to the sugar mixture until it is smooth.
- Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally.
- Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes.
- Take the pot off the heat and stir in the vanilla.
- Transfer the pudding to a large bowl or individual serving dishes and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form.
- Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container.
- Serve with a dollop of whipped cream.
Recipe Source: adapted from Mel’s Kitchen Cafe