Homemade Chocolate Pudding Without Cornstarch Recipes

EASY CHOCOLATE PUDDING RECIPE

Steps:

• In a high-speed blender, add the chopped chocolate, sugar, and salt. Pulse 15 times to break up the chocolate into smaller pieces.
• Next, add the egg yolk and vanilla and pulse another 15 times.
• Warm the heavy cream in the microwave until it's steaming (and the espresso if it isn't steaming hot).
• With the blender running, stream in the hot cream and hot espresso.
• Run the blender for another 30 seconds, stopping to push the mixture from the sides, if necessary.
• When the mixture looks homogenous, divide it between two serving glasses. Place plastic wrap directly on the surface of the pudding, and chill in the fridge for 60-90 minutes. Check the texture before serving: if it's too soft, place it back in the fridge; if it's too firm, let it rest on the counter before serving.
• Serve with extra whipped cream and fresh raspberries (optional).

HOMEMADE CHOCOLATE PUDDING WITHOUT CORNSTARCH

Steps:

• Add flour, sugar, cocoa powder, and salt to a bowl and whisk to combine.
• Add ½ cup of milk and egg yolks one at a time, whisking to combine after each.
• Set aside.
• In a saucepan, add remaining 2½ cups of milk and bring to a simmer over medium-high heat.
• Once simmering lightly, remove from heat and slowly pour hot milk into cocoa mixture, whisking constantly to combine. (You don't want to scramble the eggs!)
• Add entire mixture back into saucepan and return to the heat.
• Whisk constantly over medium-high until thickened, so the pudding leaves a "trail" as you whisk (2-3 minutes).
• Remove from heat and add chopped chocolate and vanilla, stirring until smooth.
• Transfer pudding into small containers and allow to cool. (It will thicken as it cools.)
• Serve chilled or at room temperature. Store in airtight container(s) in the fridge for 5-7 days.
• Enjoy on its own, or use to make DIY pudding dirt cups with crumbled Oreos and gummy worms!
• Yields 10 servings of pudding, in 4oz mason jars.

CHOCOLATE CORNSTARCH PUDDING

Steps:

• In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

CHOCOLATE CORNSTARCH PUDDING

Steps:

• In a large saucepan over medium-low heat, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually stir in the milk.
• Bring the mixture to a boil, about 7 to 8 minutes, stirring occasionally with a whisk. Reduce heat to low and stir constantly, scraping the bottom and the sides of the saucepan to avoid burning. Do this for about 1 to 2 minutes, or until it's thick enough that the pudding coats the back of a metal spoon.
• Remove from the heat and stir in the butter and vanilla.
• Let the pudding cool to room temperature. Transfer the pudding into a bowl and press a sheet of plastic wrap directly over its surface.
• Refrigerate for 1 to 2 hours. Serve either cold or at room temperature. Enjoy!

CHOCOLATE CORNSTARCH PUDDING

Steps:

• In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla.
• Let cool briefly, and serve warm, or chill in refrigerator until serving.