Easy Chocolate Pudding Recipe – Vanilla & Cocoa Delight

Last Updated on 6 months ago by Neha Deshmukh

Easy Chocolate Pudding Recipe – Vanilla & Cocoa Delight

Hey everyone! If you’re anything like me, sometimes you just need chocolate. And not just any chocolate – a creamy, dreamy, utterly comforting chocolate pudding. This recipe is my go-to when that craving hits. It’s incredibly easy, uses ingredients you probably already have, and tastes like a hug in a bowl. I first made this when my little niece visited, and it was an instant hit – now she requests it every time! Let’s get started, shall we?

Why You’ll Love This Recipe

This chocolate pudding is seriously the best. It’s quick to make – ready in under 20 minutes, plus chilling time. It’s also incredibly versatile. You can customize it with different spices, coffee, or even make it dairy-free! But most importantly, it’s delicious. The perfect balance of rich cocoa and sweet vanilla, it’s a classic dessert that everyone will love.

Ingredients

Here’s what you’ll need to whip up a batch of this delightful pudding:

• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons cornstarch (cornflour)
• 0.25 cup (60ml) whole milk
• 2 cups (480ml) whole milk
• 0.33 cup (80g) sugar
• 0.5 teaspoon pure vanilla extract

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Cocoa Powder: I highly recommend using a good quality unsweetened cocoa powder. It really impacts the flavour! Dutch-processed cocoa will give you a darker, smoother flavour, but natural cocoa powder works beautifully too.
• Milk: Whole milk is the way to go for the richest, creamiest pudding. The fat content really contributes to the texture. You can experiment with lower-fat milk, but the result won’t be quite as decadent.
• Vanilla Extract: Please, please, please use pure vanilla extract, not imitation. It makes a world of difference. A good vanilla extract adds so much depth of flavour. I always keep a bottle of Madagascar vanilla on hand – it’s my little indulgence!

Step-By-Step Instructions

Alright, let’s make some pudding! It’s easier than you think.

1. First, in a small bowl, whisk together the cocoa powder and cornstarch with ¼ cup (60ml) of milk. Make sure you get rid of all the lumps – we want a nice, smooth slurry.
2. Now, in a medium saucepan, heat the 2 cups (480ml) of milk over medium heat until it’s warm. Add the sugar and stir until it’s completely dissolved.
3. Reduce the heat to low. This is important! Slowly pour in the cocoa slurry while continuously whisking. Don’t stop whisking, or you’ll end up with lumps.
4. Keep stirring constantly! Simmer on low heat for about 5-7 minutes, until the mixture thickens enough to coat the back of a spoon. You should be able to run your finger through it and have the line hold.
5. Remove the saucepan from the heat. Stir in the vanilla extract. If you’re feeling fancy, this is where you can add a little instant coffee or your favourite spices (more on that later!).
6. Pour the pudding into individual serving bowls. Cover each bowl with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
7. Refrigerate for at least 2-4 hours, or until completely set. Patience is key here!

Expert Tips

A few little things I’ve learned over the years:

• Whisking is your friend: Seriously, don’t stop whisking while adding the cocoa slurry and simmering. It’s the key to a smooth, lump-free pudding.
• Low and Slow: Keep the heat low while simmering. You don’t want to scorch the milk.
• Check for Thickness: The pudding will thicken more as it cools, so don’t overcook it.

Variations

Want to switch things up? Here are a few ideas:

• Dairy-Free/Vegan Adaptation: Swap the whole milk for your favourite plant-based milk (almond, soy, or oat milk all work well). Just be aware that the texture might be slightly different.
• Sugar Level Adjustment: Feel free to adjust the amount of sugar to your liking. I sometimes reduce it slightly if I’m using a particularly rich cocoa powder.
• Spice Variations: My grandmother always added a pinch of cinnamon or cardamom to her chocolate pudding. It’s delicious!
• Instant Coffee Addition: For a mocha flavour, add 1-2 teaspoons of instant coffee to the pudding while it’s simmering. My husband loves this!

Serving Suggestions

This pudding is amazing on its own, but it’s even better with toppings!

• Whipped cream (a classic!)
• Chocolate shavings
• Chopped nuts (walnuts, almonds, or pecans are great)
• Fresh berries
• A sprinkle of sea salt (trust me on this one!)

Storage Instructions

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• Is this pudding best served warm or cold? Definitely cold! It’s meant to be a chilled dessert.
• Can I make this pudding ahead of time? Absolutely! You can make it a day or two in advance. It actually tastes even better after it’s had a chance to sit in the fridge.
• What is the best type of cocoa powder to use? Dutch-processed cocoa powder will give you a darker, smoother flavour, but natural cocoa powder works well too.
• How can I prevent lumps from forming in the pudding? Whisk, whisk, whisk! And make sure your cocoa slurry is smooth before adding it to the milk.
• Can I substitute almond milk or another plant-based milk? Yes, you can! Just be aware that the texture might be slightly different.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and what variations you come up with!