Chocolate Pudding Recipe: Husband Approved

I feel slightly un-American admitting my dislike of Jello products.  There's something about their jiggle,  artificial colors and ability to be molded that hold no appeal for me.  For much of my youth I refused chocolate pudding because it came from the same box as Jello.  Fortunately, I rectified that mistake awhile ago when I met the pudding (and Jello) fiend better known as my husband.  He LOVES pudding and his skinny self can pack it away, so when I saw a recipe for "Ultimate Chocolate Pudding" I knew I had to make it for him.  

Cast of Characters: 
- 1/4 cup of fine sugar
- 1/4 cup of cornstarch
- 2 Tbsp of unsweetened cocoa powder
- pinch of Kosher salt
- 2 cups of whole milk
- 4 egg yolks
- 2 Tbsp of unsalted butter, cut into pieces
- 3 oz semi-sweet chocolate (I used 3 oz (1/2 cup) of semi-sweet chocolate chips)
- 1 tsp of vanilla

1) Combine sugar, cornstarch, cocoa powder and salt in a medium sauce pan.  

2) Set up a bowl with a sieve (I used a flour sifter) on top of it.  Have a spatula ready. Set bowl, sieve and a spatula aside.

3) Whisk in milk and then the egg yolks.  Fully combine all ingredients before placing over heat.  Whisk constantly over medium-high heat for 8-9 minutes until it smooths out and takes on the consistency of mayonnaise. Note: I was dubious as my mixture was a thin mess 6 minute in but I stuck  with it and it came together VERY fast in that 7th minute.   

4) Push the heated mixture through the sifter into the bowl with your spatula.  

5) Add the butter and chocolate, whisk until smooth.

6) Add in your vanilla. Note: If you don't love the taste of vanilla, you may want to cut it a little bit.  I think it's prevalent in the pudding's taste, but I like vanilla.

7) Cover bowl with cling wrap, pushing it onto the surface of the pudding.  Let it cool for at least two hours in the fridge.
Chill for up to two days, serve with whipped cream and make your best Bill Cosby pudding face. We really liked this pudding; it's a much bolder and richer taste than a boxed pudding, and it takes maybe 5 additional minutes.  I will say, the finished texture is a little closer to a mousse than a pudding, but that's not a negative in my book.  As Bill Cosby says, it really is "the snack you can say yes to!"  :)

image via


Anonymous said...

Oh my gosh, I ate so many pudding pops as a kid! We also used to make Jell-O Jigglers. That's when you use cookie cutters to cut out shapes from the Jell-O. Then we'd take the Jell-O stars, hearts, or whatever and throw them against the wall to make them stick.

OK, I was definitely a weird kid.

Tere Ávila said...

wow, ii think it has a great taste, i want to eat it eheh!

nice to meet your blog!


The Sweet Cupcaker said...

looks delicious and what a cute bowl you put it in! yum yum!

Eat.Style.Play said...

You're not alone in your dislike for Jello Products I was never a fan of the texture but and then i saw how jello was made and i was pretty much out..this looks super good though!

Kim (A Very Sweet Blog) said...

i love chocolate pudding with a dab of cool whip! this looks great Cara! :)

Laura Go said...

I make pudding from scratch. ALL THE TIME. It's just better tasting that way. Oh man, sooooooo good.

♥ laura
the blog of worldly delights
the shop of worldly delights

Houndstooth & High Heels said...

That looks delicious!

Thank you for checking out my blog! I'm your newest follower, I hope you'll reciprocate so we can keep in touch!


xo, S

Taylor said...

Oooh - I am going to Pin this if you don't mind. (I also HATE "regular" Jello. It grosses me out, always has!)

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