Milk Chocolate Pudding
Let’s discuss chocolate memories, specifically pudding. I’m suddenly having flashbacks to Bill Cosby commercials and of course The Cosby Show. Jell-O did a good job casting him. We’re talking pudding so it makes sense. Just go with it. And now I’m in the mood to go make Jell-O jigglers because for whatever reason, I never made those as a child. I’m sure I wasn’t missing out. I did have my fair share of fruity flavored Jell-O though…something I still need to introduce to my own children. I think it’s a childhood rite of passage. See how I got sidetracked there? Chocolate > pudding > Bill Cosby > Jell-O jigglers > regular Jell-O and now we’re back to pudding.
I’ve loved pudding for as long as I can remember. I was probably even one of those kids that begged to have pudding packs for my school lunches. And then I’d of course remember there were some in the fridge and eat them before I could take them to school. I’m positive I’d do the same thing now, and my restraint is just as bad as it was back then. Being at home, I’d hear the pudding calling me from the fridge at all hours and be tempted too much so clearly we can’t have those on hand.
Anyway… so forget the pudding packs, we’re talking real homemade from scratch creamy and delicious kind of pudding. Not the little box of pudding powder mix like I grew up with either. I still remember the exact glasses my mom always used for pudding. They seemed like the fancy glasses. Isn’t it strange the random things we remember from growing up? My worst pudding memory was the skin. Thick skin would form on top of the freshly made pudding because we never covered them after filling the glasses. Gross. I can’t handle that. I’d always spoon that off and at the rest.
Of course the other big change now is that I totally prefer it cold vs warm and with a giant dollop of whipped cream. A strawberry wouldn’t hurt either. But in a pinch sprinkles are a totally acceptable substitution. They’re kind of a requirement around here actually, for a lot of desserts… cupcakes, cake, ice cream and clearly pudding. Sprinkles are like bacon, they make everything better.
Is it just me or is pudding one of those things you feel obligated to lick every last speck of? Like it’s a sin to waste and can’t let a drop of delicious creamy chocolate be rinsed down the drain. There is something completely wrong with that possibility.
Forget the boxes, mixes and little plastic tubs… this is a delicious and easy homemade option! Creamy milk chocolate pudding in minutes! (okay or a tad longer if you like it chilled) ;)
Yield: serves 4-6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Milk Chocolate Pudding
Homemade creamy milk chocolate pudding, topped off with fresh sweetened whipped cream.
1/2C unsweetened cocoa powder
1/4C granulated sugar
1/4 tsp salt
3 Tbsp cornstarch
1/2C heavy cream
7oz milk chocolate
1 tsp vanilla
In a medium bowl, mix together cocoa powder, sugar and salt.
In a second medium bowl, whisk together cornstarch and cream.
In a medium/large saucepan over medium heat milk until just nearly boiling. Remove from heat, pouring roughly half of the milk into cream mixture, whisking as you pour. Add dry ingredients, whisking well.
Pour cocoa mixture into remaining milk. Cook 1 minute over medium heat, whisking constantly until thick and bubbly. Remove from heat, add milk chocolate pieces and vanilla. Whisk until smooth.
Transfer to serving dishes or a large bowl. Serve warm or cover and chill for a minimum of 30 minutes.
Serve with optional sweetened whipped cream.
Original recipe calls for whole milk, but you may use whatever milk you have on hand. I used 1%.
I used Hershey's milk chocolate mini kisses for this recipe. 7oz weighed out was roughly 1 heaping cup.
Slightly adapted from Fine Cooking