You won’t reach for the stuff in a box anymore when you see how easy it is to make Milk Chocolate Pudding from scratch.
Without sounding like a food snob, I have to admit that I find the increasing amount of ready-made meals and ultra-processed foods a little worrying. It’s no wonder so many children grow up today without knowing the difference between a zucchini and a cucumber, but they do know every fast-food jingle out there. Of course, there is something to be said for convenience, and I totally get that we don’t always have the energy to cook everything from scratch, but if we only knew how easy it is to make certain foods ourselves, we wouldn’t be so keen on grabbing something that’s chock-full of artificial ingredients and has little nutritional value.
Take chocolate pudding, for example. We all grew up eating the powdered stuff you mix with milk, which is tasty, sure, but not exactly made with the best ingredients. And to think that making chocolate pudding with simple ingredients only requires a little whisking and 10 minutes of your time. But that’s not all. It tastes infinitely better! In fact, we’re convinced that once you make our smooth and creamy milk chocolate pudding, those boxes will become a thing of the past. Don’t believe us? Make it, and ask your kids to be the judge.
Can I make this vegan?
Yes, you most certainly can. When it comes to replacing the milk, stick to a plant-based milk with a high fat content, such as soy milk, as this will ensure the creamiest results. Try to avoid plant-based milks with a low fat content, like rice milk or almond milk. You can replace the heavy cream with a soy creamer intended for coffee. Remember to use vegan chocolate as well, and serve with plant-based whipped cream.
How do I store leftovers?
Tightly cover the puddings with plastic wrap and keep them in the fridge for up to 4 days. Freezing is not recommended, as the puddings will be rendered grainy upon thawing.
Serving suggestions
In the fall, you’ll love a big dollop of our subtly spiced Pumpkin Whipped Cream on your pudding. If you want to make these puddings just a tad fancier, serve them with either our buttery Madeleines or our crisp Butterscotch Cookies. In that case, I wouldn’t hesitate to decorate each portion with a candied violet. So pretty!
Milk Chocolate Pudding
Ingredients
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons cocoa powder
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 4 ounces milk chocolate chopped
- 1 teaspoon vanilla extract
- Whipped cream for garnish, if desired
Instructions
- In a saucepan, whisk together the sugar, cornstarch, salt, and cocoa powder.
- Add the milk and the cream and whisk. Cook the mixture for 3 minutes over medium-high heat while whisking constantly.
- Once the mixture has come to the boil, continue to cook for 2 minutes while whisking. The mixture will become really thick. Take it off the heat.
- Put the chopped chocolate in a large bowl. Pour the hot pudding mixture over the chocolate.
- Add the vanilla extract. Whisk constantly until the chocolate has melted.
- Pour the pudding into 6 ramekins.
- Cover the tops of the pudding with plastic wrap or wax paper. Put the plastic wrap directly on the pudding to avoid getting a skin. Chill in the fridge for at least 2 hours.
- Serve with whipped cream, if desired.
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