Mouthwatering, velvety and delicious one-pot 5 minute chocolate pudding

Mouthwatering, velvety and delicious one-pot 5 minute chocolate pudding

This pudding is seriously delicious, made using real simple ingredients and is seriously easy to make from scratch. One pot is all we are going to need (plus a whisk and a rubber spatula.)

I try to refrain from sharing my opinions on nutrition, as this is a culinary blog, but I absolutely despise boxed pudding. Did you know that it’s preserved with BHA, an ingredient that’s banned in Europe and is found to cause cancer in rats. It further contains dyes that require warning labels in the European Union and are outright banned in the U.K. The list of terrible bad for you ingredients just goes on and on…

The reason I was this inspired about making my chocolate pudding right away and sharing my thoughts on the boxed variety, is that me and my kids were served boxed pudding at a party that I have to say, made us feel quite unwell. My toddler could not sleep until 1am in the morning, constantly asking for water and overall not feeling well. Perhaps we are more sensitive as we don’t typically eat ultra processed foods like this one. But still, I see so many people turn to making boxed jello-type/boxed pudding desserts, when homemade versions are so much cleaner and in reality, taste so much better!

I have a ton of chocolate pudding recipes. The ones made with chocolate, the ones made with cocoa powder, combination of both, flour, cornstarch or gelatin-thickened and the list just goes on! This is my most basic recipe that requires one pot and 5 minutes of your time! Yet tastes amazing!

Don’t forget this last step! Whisk your prepared chilled pudding with a whisk or beat it with your mixer (stand or hand-held.) Then divide it between your serving dish prior to serving. This will give your pudding that luscious concistency!

I forgot to do it in this picture. But not to worry, I quickly fixed my error!

Look at how airy this pudding is after it’s whipped! Luscious, smooth and airy!

I love topping it with a dollop of whipped cream1

Also, think outside of the box. You don’t have to serve it in a glass. You can also fill little pie shells with it! How neat of a party dessert idea is that!

Let me know what you guys think about this delicious chocolate pudding! If you make it, please post your pictures on instagram and tag me. Would love to see what everyone is cooking!

Yields6 Servings

 2 tbsp cornstarch
 ¼ cup sugar
 2 tbsp cocoa powder, optional
 ¼ tsp kosher salt (half as much if using fine table salt)
 pinch of cinnamon, optional (I love how it compliments the chocolate, but skip if desired)
 pinch of cayenne, for extra heat (I skip it when making for kids)
 2 cups milk
 2 egg yolks
 1 tbsp butter, cold
 4 oz semi-sweet chocolate, chopped
 ½ tsp vanilla

1

In a medium pot, whisk cornstarch, sugar, salt cocoa powder and cinnamon/cayenne, if using. Whisk in milk. Add egg yolks and whisk. Place the pot on the stove and cook over medium (even medium high heat will work) heat until it comes to a gentle simmer, stirring constantly with a rubber spatula. Not stirring will result in your eggs scrambling. As soon as the mixture simmers, turn the heat to medium low,set the timer, turn the heat down a bit and keep cooking, still stirring constantly, for 3 minutes.

2

Remove from heat, add chopped chocolate, butter and vanilla and stir to combine until melted and incorporated.

I promised one pot in the recipe and it will work absolutely great. However, for extra smooth and superiors results, place chocolate, butter and vanilla into another pot, place a fine-mesh-sieve on top. Strain your hot pudding into the bowl with chocolate. Allow it to sit for a minute. Then gently stir to combine and melt everything together.

3

Press plastic wrap directly against the pudding and refrigerate for at least 2 hours. When completely cold and set, whisk your pudding vigorously with a whisk (or beat it with a mixer.) At that point, divide between bowls and enjoy!

Consider serving these topped with whipped cream, if desired.

Ingredients

 2 tbsp cornstarch
 ¼ cup sugar
 2 tbsp cocoa powder, optional
 ¼ tsp kosher salt (half as much if using fine table salt)
 pinch of cinnamon, optional (I love how it compliments the chocolate, but skip if desired)
 pinch of cayenne, for extra heat (I skip it when making for kids)
 2 cups milk
 2 egg yolks
 1 tbsp butter, cold
 4 oz semi-sweet chocolate, chopped
 ½ tsp vanilla

Directions

1

In a medium pot, whisk cornstarch, sugar, salt cocoa powder and cinnamon/cayenne, if using. Whisk in milk. Add egg yolks and whisk. Place the pot on the stove and cook over medium (even medium high heat will work) heat until it comes to a gentle simmer, stirring constantly with a rubber spatula. Not stirring will result in your eggs scrambling. As soon as the mixture simmers, turn the heat to medium low,set the timer, turn the heat down a bit and keep cooking, still stirring constantly, for 3 minutes.

2

Remove from heat, add chopped chocolate, butter and vanilla and stir to combine until melted and incorporated.

I promised one pot in the recipe and it will work absolutely great. However, for extra smooth and superiors results, place chocolate, butter and vanilla into another pot, place a fine-mesh-sieve on top. Strain your hot pudding into the bowl with chocolate. Allow it to sit for a minute. Then gently stir to combine and melt everything together.

3

Press plastic wrap directly against the pudding and refrigerate for at least 2 hours. When completely cold and set, whisk your pudding vigorously with a whisk (or beat it with a mixer.) At that point, divide between bowls and enjoy!

Consider serving these topped with whipped cream, if desired.

Pudding

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated. This especially applies to chocolate used in this recipe – ensure it’s 100% Gluten-free.

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