Homemade Chocolate Pudding Recipe – Bunny’s Warm Oven

Cooked chocolate pudding recipe

Homemade chocolate pudding Homemade chocolate pudding


Baking from scratch and making homemade desserts has always been a love for me. When I started this blog I hoped to be able to share that love with you and show you how easy and economical it is. Homemade chocolate pudding is one of the best examples of that.

Not to mention, it’s better for you too. It’s not better for you than in “stuffing yourself with homemade cakes and puddings because it’s homemade” better for you. (Although you may want to after trying this chocolate pudding.)

It is better for you in the sense that you will know what is in it. There won’t be any ingredients you can’t pronounce in this homemade chocolate pudding recipe.

Baking or making homemade desserts from scratch is not difficult, it is just a matter of taking it one step at a time. Always read the recipe at least once before you start and mentally imagine the steps in your head. This will save you a lot of time, effort, and frustration in the long run.

Have your ingredients measured ahead of time to save yourself some confusion while mixing the recipe. I’ve decided to do more tutorials this year to help beginner bakers get acquainted with cooking from scratch and making homemade desserts.

Veteran bakers, any word of wisdom about a tutorial recipe to help beginner bakers would be greatly appreciated. Leave your tips and words of encouragement in the comments section.

Let’s start with the first tutorial recipe of the year. All you have to do is make homemade chocolate pudding once to feel it. After that, chocolate pudding is very easy!

Homemade chocolate pudding recipe

First, read the ingredients and instructions and familiarize yourself with the chocolate pudding recipe. Measure all your ingredients. Place sugar, cornstarch, cocoa powder, and salt in a sturdy saucepan.

Beat the ingredients together. Take the butter and vanilla and place them near the stove so they are measured and ready when you need them.

Homemade chocolate pudding recipe

After beating the ingredients together, you can see lumps in the mixture, they are cocoa groups. Take the back of a kitchen tablespoon and press the large groups.

Homemade chocolate pudding recipe

With a whisk in one hand, slowly pour the milk into the pan while whisking


Homemade chocolate pudding recipe

Place the pan on a burner turned over low to medium heat and beat the mixture slowly. Why low to medium heat? Your chocolate pudding has to thicken SLOWLY. This is where you need a little patience. I have a gas stove that has no markings on the knobs for low, medium, or high heat like an electric stove would. I start the chocolate pudding over low heat and, if necessary, raise the flame a little more to medium when I do this.

The chocolate pudding will take about 10 minutes to thicken and boil as you whisk. Raising the fire to speed up the process won’t help.

You may risk burning it or it may boil quickly, but the pudding will not have thickened. What you will be left with is hot chocolate soup.

If the pudding has not thickened and has come to boil in the saucepan, it will not settle in the refrigerator either. I can’t tell you how many times I’ve read reviews about recipes where someone said… “It came to a boil but never settled in the refrigerator.”

Why would that happen? The heat was high, the mixture boiled, before thickening. It will always thicken first, then boil. Patience Grasshopper, is a virtue.

When the pudding thickens, it will happen quickly and all at once. With in seconds it will start to boil. Large bubbles will surface and erupt as small volcanoes. Beat for one more minute.

Homemade chocolate pudding recipe Your chocolate pudding

should be thick enough to cover the back of a spoon without seeing the metal in the spoon through the pudding.

Homemade chocolate pudding recipe

Remove the pudding from the burner and add the butter and vanilla, beat to add it to the pudding.

Homemade chocolate pudding

Pour the pudding into individual dessert cups, a graham cookie crust, or a cake crust, depending on how you want to serve it. Press the plastic wrap on the surface of the pudding so that it actually touches the surface of the pudding. This prevents a “skin” from forming on top of the pudding when cooled. Refrigerate for about 2 hours until cooled. Top with whipped cream if desired and serve.

Chocolate pudding recipe

Congratulations, you just made a delicious homemade chocolate

pudding! Enjoy! <

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Canzaciti.com Culinary specialist with more than 10 years of experience in the restaurant industry.

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