Chocolate Pudding
This easy Chocolate Pudding recipe is just as healthy as it is tasty. Made with just 4 simple ingredients and sweetened with honey, you can enjoy the great taste without worrying about processed sugars. This makes this Chocolate Pudding a great go-to dessert for the whole family.
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Making homemade pudding is so worth it, especially knowing all the preservatives and sugars that you find in the boxed stuff at the grocery store. You can fit any person's nutritional needs while still giving them a delicious dessert.
Whether you're accommodating a low-calorie diet or medically restrictive diet, this is the best way to have one of your favorite chocolate desserts! Using whole milk gives this Chocolate Pudding a chocolatey, velvety texture, but you can use almond milk or oat milk if you need a dairy-free option.
This creamy Chocolate Pudding doesn't skimp on the flavor, either. With delicious cocoa and vanilla flavors, sweetened with natural honey, you will have that classic chocolate pudding taste with strong flavor.
When making this homemade Chocolate Pudding recipe, make sure that you add the hot milk to the raw egg slowly. If you go to fast or don't whisk enough, the egg yolks and egg whites will start to scramble.
Why You'll Love this Recipe:
Rich and creamy: Smooth, velvety pudding made from simple, wholesome ingredients.
Naturally sweetened: Sweetened with honey instead of refined sugar for a healthier twist.
Deep chocolate flavor: Cocoa powder gives an intense chocolate taste without being overly sweet.
Quick and easy: Ready in under 15 minutes before chilling, simple enough for a weeknight dessert.
Kid-friendly: A classic favorite that's both nourishing and delicious.
Make-ahead friendly: Perfect for prepping in advance for dessert or snacks.
Ingredients to Make Chocolate Pudding:
- milk. Whole milk gives the pudding a rich, creamy texture. You can use 2% or a dairy-free alternative like almond or oat milk, though the texture will be slightly thinner.
- cocoa powder. Use unsweetened cocoa powder for the best chocolate flavor. Dutch-processed cocoa will give a darker color and smoother taste.
- eggs. Act as a natural thickener, creating a smooth, custard-like consistency. Be sure to temper them properly to avoid scrambling.
- honey. Naturally sweetens the pudding and adds a mild floral note. Maple syrup can be used as an alternative.
- vanilla extract. Enhances the chocolate flavor and balances the richness, pure vanilla extract gives the best taste.
How to Make Chocolate Pudding:
- In a medium saucepan, whisk together cocoa powder, honey, and milk until smooth.
- Heat the mixture over medium heat until warm but not boiling.
- In a small bowl, beat the eggs. Gradually add a few tablespoons of the warm milk mixture to the eggs, whisking constantly to temper them.
- Slowly pour the tempered eggs back into the saucepan, whisking continuously.
- Cook over medium heat, stirring constantly, until the pudding thickens, about 5-7 minutes.
- Remove from heat and stir in the vanilla extract.
- Pour into serving dishes and let cool. Refrigerate until set, then enjoy!
Recipe Notes & Tips:
- Whisk constantly: Stir continuously while cooking to prevent lumps and ensure a smooth texture.
- Temper the eggs slowly: Add the warm milk mixture to the eggs gradually while whisking to avoid curdling.
- Don't boil: Once the pudding thickens, remove it from the heat immediately, boiling can cause the eggs to overcook.
- Strain for extra smoothness: For a perfectly silky texture, strain the pudding through a fine mesh sieve before chilling.
- Chill completely: Refrigerate for at least 2 hours to help the pudding set and develop its full flavor.
- Add richness: Stir in a tablespoon of butter or a splash of cream at the end for an extra luxurious texture.
- Flavor variations: Add a pinch of espresso powder for deeper chocolate flavor or a dash of cinnamon for warmth.
- Serving idea: Top with whipped cream, shaved chocolate, or fresh berries for an elegant touch.
Serving Suggestions:
- Homemade Unsweetened Almond Milk
- Peanut Butter Yogurt Dip
- Cinnamon Apples
- Homemade Hot Chocolate
- Peanut Butter Banana Cookies
How to Store:
Refrigerator: Store chocolate pudding covered with plastic wrap or in airtight containers for up to 4 days. To prevent a "skin" from forming, press the plastic wrap directly onto the surface of the pudding before chilling.
Freezer: Not recommended, as the texture can become grainy after thawing.
Make ahead: This pudding is perfect for preparing in advance, make it the day before and chill overnight for the best texture and flavor.
FAQs:
Yes, use a non-dairy milk such as almond, oat, or coconut milk.
Yes, replace the eggs with 2 tablespoons of cornstarch whisked into the milk before heating. The texture will be slightly different but still thick and creamy.
Add an extra tablespoon of cocoa powder or stir in ¼ cup of melted dark chocolate after cooking.
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Chocolate Pudding
Ingredients
- 2 cups milk
- ¼ cup cocoa powder
- ¼ cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together cocoa powder, honey, and milk until smooth.
- Heat the mixture over medium heat until warm but not boiling.
- In a small bowl, beat the eggs. Gradually add a few tablespoons of the warm milk mixture to the eggs, whisking constantly to temper them.
- Slowly pour the tempered eggs back into the saucepan, whisking continuously.
- Cook over medium heat, stirring constantly, until the pudding thickens, about 5-7 minutes.
- Remove from heat and stir in the vanilla extract.
- Pour into serving dishes and let cool. Refrigerate until set, then enjoy!
Nutrition
Notes
- Whisk constantly: Stir continuously while cooking to prevent lumps and ensure a smooth texture.
- Temper the eggs slowly: Add the warm milk mixture to the eggs gradually while whisking to avoid curdling.
- Don't boil: Once the pudding thickens, remove it from the heat immediately, boiling can cause the eggs to overcook.
- Strain for extra smoothness: For a perfectly silky texture, strain the pudding through a fine mesh sieve before chilling.
- Chill completely: Refrigerate for at least 2 hours to help the pudding set and develop its full flavor.
- Add richness: Stir in a tablespoon of butter or a splash of cream at the end for an extra luxurious texture.
- Flavor variations: Add a pinch of espresso powder for deeper chocolate flavor or a dash of cinnamon for warmth.
- Serving idea: Top with whipped cream, shaved chocolate, or fresh berries for an elegant touch.
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