This pudding whips up in no time in your microwave... great for when you're craving a quick chocolate fix! Stir in some chopped bananas before chilling for a nutrition boost.
We have made a correction to this recipe. It should be 3 tablespoons cornstarch, not 3 teaspoons.
Read MoreI was disappointed with this recipe after all of the five-star reviews, and I'm a big chocolate lover who was having a craving. I was drawn to this recipe by the "quick and easy" comments and by the fact that I had all the ingredients in my cupboard. I followed the directions carefully, yet I was putting the pudding back in the microwave after stirring for more than thirty minutes because it just would not thicken. I expected "shiny and thick" to mean a texture like that of your typical pudding, yet it never seemed to get that thick -- it was basically like cake batter. So, finally I decided that it needed to be cooled in the fridge to thicken (but so many others said they liked it warm?!). I got tired of standing by the microwave and stirring and stirring and stirring. Finally, I just stuck it in the fridge while it was still cake batter texture. It has been cooling for about twenty minutes now, and it is a little bit thicker, but it certainly doesn't have the texture of your typical pudding, and I would definitely not call it "quick." The flavor is delicious, but what a hassle!! Maybe after an hour of refrigeration this will be like a pudding. . .
Read MoreWe have made a correction to this recipe. It should be 3 tablespoons cornstarch, not 3 teaspoons.
Much better than boxed pudding mix and almost as fast. The flavor is wonderful. If you don't have cornstarch on hand, I use an equal amount of flour, either all purpose or whole wheat, with great results. I've also substituted 2 teaspoons of bourbon instead of the vanilla extract for a great kick in flavor. For a lighter, more chocolate mousse type dessert, simple wait until the pudding cools for a few hours in the refrigerator and then gently fold in a carton or thawed cool whip. This was as good or better than the chocolate mousse I've had in nice restaurants!
I came across this recipe looking for a quick chocolate dessert (mostly to satisfy my chocolate craving after dinner one night!!!) This was a pretty good recipe all in all, it was a snap to make. The texture is so much better if you add a tablespoon or 2 of butter right when it comes out of the microwave. I have also omitted the cocoa powder and made vanilla pudding out of it, which is pretty good also.
...Ummmm... You might want to pay attention to that part that says "Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick." Mine was thick and shiny, and looked great, but for some strange reason, after 2 one-minute intervals, I just HAD to chance it, and put it in another minute! Not a great idea. It bubbled over the bowl and into the microwave. Oops! Totally my fault! The recipe is AWESOME! Like others, I added a pinch of salt with the dry ingredients and a bit of butter with the vanilla. I'm sure I will be making this one many, many more times! UPDATE: So... I've made this recipe again and again... with a larger bowl and a more watchful eye... LOL This last time, after the pudding cooked, I spooned a little into dessert bowls, then put a marshmallow into each. Then I topped with more hot pudding. The marshmallow got all gooey & yummy. HUGE hit! Kids loved it!
I will never make chocolate pudding from a box again. This is AMAZING and SO EASY!! Followed recipe exactly. Easy to customize for single servings (to keep yourself from eating 4 in one sitting!!). And by the way, this is so yummy warm, you'll have to exercise serious self-restraint to allow it to cool. IDEAS: cinnamon and cayenne for Mexi-pudding; cardamom and pistachios for Indian-pudding; peppermint extract (half as much as vanilla - it's stronger) and crushed peppermint for a Christmas pudding; Kahlua instead of vanilla for a grown-up pudding; a tsp peanut butter (after cooking) and crushed peanuts; or even orange zest (after cooking). The possibilities are dazzling. Note: DO keep an eye on this as it cooks as it WILL BOIL OVER if you walk away. It's practically inevitable. :)
I just made this on the stove instead of the microwave. It turned out fantastic! Rich and creamy. Stove directions. Mix all dry ingredients in the pan. Turn to medium heat (not more than that). Slowly pour in milk while stirring. Stir constantly until mix begins to boil. When the first bubbles break the surface, stir one minute more. Turn off heat. Cool for 5 mins, stirring twice. I serve mine hot, but you may cover it with plastic wrap and chill for several hours and serve cold. Thank you!
I am in my 60's. My Mom used to make this sort of pudding for us all the time . Brings back memories of warm, happy kitchens and families all eating together around the table at every meal. No need to buy pudding mixes with all their artificial ingredients. By using brown sugar instead of white and by deleting the cocoa, you get butterscotch pudding. By the same token, if you scorch white sugar, you get caramel pudding. Personnally, I used to love the skin on top of the puddings. Mom would pour the hot puddings into desert bowls to cool, and each of us got our own serving of skin covered pudding.
I used fat free milk and Sugar Blend Splenda and it still turned out very rich and delicious -- what a wonderfully easy chocolate fix!
Typo alert! With 3 TABLESPOONS of cornstarch instead of teaspoons, this recipe is excellent. It works with rice milk, soy milk, coconut milk, whatever.
OH MY GOD! This is a chocoholic's dream! I can't believe how easy this is. I added the butter, as others had suggested + a dash of salt. I think next time, I might also add some cinnamon (for a Mexican chocolate flavor).
oh my! who knew making pudding from scratch could be so easy? And good! As I like to make things from scratch, this will fit into my recipe collection beautifully. I made a double batch, cooked it initially for 6 minutes and than 1 1/2 minutes twice at which point I added 2 T butter and 4 t vanilla. Thank you!
I was disappointed with this recipe after all of the five-star reviews, and I'm a big chocolate lover who was having a craving. I was drawn to this recipe by the "quick and easy" comments and by the fact that I had all the ingredients in my cupboard. I followed the directions carefully, yet I was putting the pudding back in the microwave after stirring for more than thirty minutes because it just would not thicken. I expected "shiny and thick" to mean a texture like that of your typical pudding, yet it never seemed to get that thick -- it was basically like cake batter. So, finally I decided that it needed to be cooled in the fridge to thicken (but so many others said they liked it warm?!). I got tired of standing by the microwave and stirring and stirring and stirring. Finally, I just stuck it in the fridge while it was still cake batter texture. It has been cooling for about twenty minutes now, and it is a little bit thicker, but it certainly doesn't have the texture of your typical pudding, and I would definitely not call it "quick." The flavor is delicious, but what a hassle!! Maybe after an hour of refrigeration this will be like a pudding. . .
Just made this recipe for the 2nd time, and cannot wait for it to cool a bit before having a dish! I did add a tablespoon of butter both times, seems to give it a fuller taste and texture. I love this recipe chilled or warm, and even tried a dish with bananas added and it was so good! For a good quick chocolately fix, this recipe is fantastic!
Am I dreaming? Talk about a short-cut with good results. Will use this to make chocolate pie at holidays. I'm all for time-savers, but when you get a good product to boot...I'm in. Thank-you Debra. I added a pinch of salt to dry mix and a tb. butter at the end, Can make "milk chocolate" by adding less cocoa. I gave 4 stars due to bitterness. The higher fat content of the milk...the creamier the results. Tip: Make up baggies of dry mix while you have everything out for convenience sake.
EXCELLENT! Oh my goodness, this recipe is AMAZING! This was sooo much better than those store bought boxes! This recipe was great as written, but I really wanted to try using Dark Chocolate cocoa, and I have to say...It was also amazing! (especially if you like dark chocolate) I do have to mention that I did take the advice of the other reviewers and stirred in a Tbsp of butter after it reached the consistancy that I wanted. Delish! A must try! Thanks for sharing this amazing recipe Debra! :)
Made exactly as instructed, this is a solid 4 stars. It's smooth, thick, and rich, but you can indeed taste the cocoa powder. However, stir in just 1 tbsp of butter and it becomes a full 5 star recipe. That one extra ingredient added something - a fullness, I guess - that was missing. All this time I thought I didn't like pudding - turns out I just don't like fake boxed/packaged commercial stuff. Who knew? TIP: almond extract instead of vanilla, & sprinkle with crushed almonds and flaked coconut = ALMOND JOY PUDDING. My favorite mod for this great recipe. So good.
This is decadent yet actually healthy!! I substituted 1/4 cup of Splenda for 1/4 cup of the white sugar and used skim milk. If you are a chocoholic like me, try using the best cocoa powder you can find--I used Valrohona. I whisked everything together in a small saucepan and put over med heat while constantly whisking until the mixture was thick and glossy. You could also use this as pie filling if you add another Tbsp or 2 of cornstarch. I actually added even more vanilla extract and a splash of Frangelico (hazelnut liquor) at the end--excellent! I'm betting some Amaretto, Kahlua, or Grand Marniner would also work beautifully for an elegant touch!
Ahhh...what is better than warm chocolate pudding? QUICK and EASY warm chocolate pudding! Now I can gain weight even more effortlessly! ;)
Super easy! Added a pat of butter and tiny bit of salt as suggested. I did begin to worry when after 4 mins my pudding wasn't thick at all. I was using a very heavy earthenware bowl and needed to go for a total of 6 minutes. Turned out great the only problem is waiting for it to cool!
This is so easy and delicious I have to give it 5 stars. I have made this many times, both by microwave and by stovetop and here is what I found. Microwave is the way to go overall. Its great because 1. You don't have to keep an eye on it, so if you're expecting company or are just busy doing other things, its fool proof against burning. 2. No constant stirring and 3. Better overall look and texture. The stovetop's main problem for me was that even on low heat, its on the stove so much that by the time I'm ready to serve, its hardly a serving because a lot of it evaporated. Oh, and don't try anything above low to speed up the process...it will burn! The only thing stovetop does for you is give you more of a feeling that you actually cooked something, but since the microwave is better for every other reason, I'll stick to the microwave only from now on. Company doesn't have to know it was so simple!
WOW!This recipe is pretty good - for something that only needs a few ingredients and a microwave. I lessen the sugar, add more cocoa powder and a pinch of salt to balance out the sweetness.Turned out super-good! Thanks for the recipe!
This was so easy and better than boxed mixes. I added a Tablespoon of I Can't Believe It's Not Butter along with the vanilla and it made it very rich. Delicious both warm and cold.
This recipe is awesome! Ten minutes ago, I had no sweets in the house. Now, I have a giant, burning hot bowl of pudding in my lap! This is wonderful! 4 servings? Not if i can eat faster than three other people can discover I've got pudding!
I forgot to get a dessert for Christmas Day and thought chocolate pudding would be great. I saw this recipe but did not have cornstarch in the house. Thanks to the reviews I was able to use flour. I also found the other reviews helpful. I whisked the dry ingredients and added the butter. My family raved over it. We have a nephew with a peanut allergy. Many chocolate products are off limits for us. He can have cocoa - I can't wait to make it for him.
I have used nearly the same recipe for almost 40 years. The only difference is that I add 1teaspoon of butter and stir it in after it is all cooked while it is still hot. It adds a silkier texture. If you don't have a lot of milk to spare, you can use instant powdered milk in with the sugar and cocoa and just add in the required water to make the 2 cups of milk. It doesn't change the taste or texture. Good to know in a pinch. This also makes a good pie filling.
READ MY REVIEW: I see many of you used flour in lieu of cornstarch. Per the box of cornstarch... you will need twice as much flour if replacing the cornstarch - so double it. Also make sure when a recipe calls for milk that you do use WHOLE milk... this is the way to get that creamy texture. Now for my experience making this... It was quick & easy. I did not think it was too sweet as a matter of fact I will probably add more sugar next time. You know what, I have made chocolate pudding stovetop before by getting the box next to the instant that is the kind you have to cook. Never did I realize you don't even need to purchase a prepackaged pudding mix to do it stovetop. I feel like an idiot after realizing it is just a simple combo of sugar, cocoa powder, and thickening agent. Making this in the microwave is an AWESOME modern take on an old stovetop classic. Kuddos!!!!!
Simple and so yummy! Overly sweet as written, so reduced the sugar by half for a more dark chocolate taste. Better with almond extract.
This is such a delicious dessert, and so easy to make. I made it exactly as written, but with the addition of some butter with the vanilla as suggested by other reviewers. I found the vanilla flavoring to be a little strong so I will probably reduce the amount to 2 teaspoons next time. Although my husband and I loved the rich chocolatey flavor, our children thought it was too strong, so next time I make it for them I will probably reduce the amount of cocoa powder, too. To summarize, this is a very quick and simple recipe to make, yet produces a rich and sophisticated dessert. Definitely a keeper!
I was looking for a cheaper, healthier, additive and sugar free replacement for packaged pudding cups, and I also wanted to avoid any plastic packaging. This recipe fits the bill. I just substituted splenda and fat free milk, and mine was as thick as the photo accompanying the recipe. I used a 50/50 mix of regular and dutch cocoa since that's my ususal staple. I loved the smooth thick texture but will try reducing the cocoa to 1/4 C next time as it wasn't as sweet as I like it, and I think that might be related to the amount/type of cocoa. However, it's quite good as is if you like a lightly sweetened dark chocolate pudding. I didn't add the pinch of salt or tablespoon of butter after cooking as some reviewers have suggested because I'm after a healthier product. I'll sacrifice some taste for that. I poured this into 4 ounce (1/2 C) heatproof jelly jars while hot and covered them with the bpa free white caps and it didn't get a skin. These jars and lids are just tossed into the dishwasher and reused for snacks--good for sugar free gelatin snacks too. Now I need a similar recipe for that!
Amazing!!! I added a dash of salt and 2 TBS of butter and it was perfect. I couldn't wait for it to cool so I put some in a dish, added 2-Keebler Sandies(crumbled), and topped with whipped cream. Delish! I could see how this recipe could be altered a bizillion ways to make some awesome dishes. I have a feeling this will be made on a weekly basis(I am a bit of a chocolate addict.)
AWESOME, and super easy. Not too sweet, not too heavy, PLENTY CHOCOLATY, and EASY!!! I did add 1 tbsp of butter at the end and did not wait for it to cool. I served it with warm popovers as a filling. I will definetly make this again...
I found a way to lower the calories of this recipe and still make it yummy if you normally use sweetners. Use splenda but be carefull with how much you put in it because it can taste sweeter with less amount. I would start with 1/4 cup and add more if you need it. Use skim milk and dont add that tablespoon of butter that is suggested by reviewers (must be good though :P). THIS VERSION HAS 93 CALORIES!! (OR EVEN LESS AS I ADDED 10 CALORIES FOR THE MARGIN OF ERROR) IM MAKING SOME TOMORROW TO HAVE A LIGHT SNACK, PLUS IT WILL LAST ME 4 DAYS AND ITS MUCH CHEAPER AND SAFE THAN BUYING THOSE "FAT FREE" PRODUCTS THAT WE REALLY DONT KNOW WHAT THEY PUT IN THEM
The title is misleading. It isn't all that fast in comparison to other homemade puddings. Probably would have been faster to cook over the stove. Actually THINNED as it cooled. Thinnest pudding I've ever made. And I made this after they corrected the starch measurement. Also a little too sweet for my taste, but if you've got a major sweet tooth going, that could obviously work in its favor.
We really enjoyed this. I used skim milk and layered it in individual glasses with fat free cool whip. It was a nice treat to have and not feel terribly guilty afterward for eating it!
I have made this many times now, and the whole family loves it! It comes out delicious and rich with almond milk. It also works with rice milk, though not quite as rich. So easy and tasty!
add a 1/4 teaspoon instant coffee granules for a more dark taste :) delish, add you'd never guess it's nuked. Makes a nice pie filling too!
I absolutely love this pudding and it never goes to waste when I make it. So quick and easy! Sometimes I even throw in a few chocolate chips for an extra burst of flavor. Thanks so much!
made it last night with 1 change: used 1 cup half and half and 1 cup 1% milk. Rich, chocolatey. Made it today with 1/4 cup white sugar and 1/4 cup brown sugar, reduced cocoa to 1/4 cup, 1/2 cup half and half and 1 1/2 cup 1% milk. Great after school snack in 1/2 cup servings. I will never buy a box of pudding mix again. MICROWAVED - wow!
This is very good when you want a quick and fast chocolate fix! I used less sugar (1/3 cup) and I think the next time I will use a 1/4 cup. I have also tried to make it in the microwave and on the stovetop and I prefer the stovetop...I found the microwave version a bit lumpy...overall though a good and easy recipe! UPDATE #1 I just made it again and used 1/4 cup of sugar, much better! UPDATE #2 I made this into butterscotch pudding by omitting the cocoa powder and adding 1/3 cup brown sugar! Amazing!
My pudding turned out stringy and jello-y. It was super clumpy and the cornstarch made it taste really wierd. It might have been my fault but I don't think that I'll make it again. I think that 3 minutes of microwaving is too much at one time. d
Very good. I added 1 Tbsp. butter, but not necessary. I used dark cocoa one time and it was good too. Also you could cook this in a 3 qt. saucepan on top of the stove.
Love it!! I have been so irked that boxed puddings have artificial colors added. So glad I found this recipe. I have used almond milk and rice milk instead of milk and it is awesome!
This was so easy and good! I used whole wheat flour because I didn't have any corn starch, and it turned out fine, I think white flour would be better though because it has less of a texture.
This is the most delicious homemade pudding I have EVER tasted! So so so good....AND EASY! I even made it with splenda and it was still amazing. Try it and you will LOVE it!
Good but a little too strong on the cocoa flavor. I made it on the stove and it was very quick too.
This was awesomely chocolatey! Perfect for a quick, warm, pudding-y fix on a cold day.
Very good!! I will never make box pudding again. Used Hersheys Special Dark cocoa and it was delish!!!
Very easy to make and i had it done in 15 mins. no dishes to wash too. However it was slightly bitter.. think the quantity of cocoa was a bit much. Will def be making it again.. but will reduce the quantity of cocoa by a Tbsp or so.
Wow! This was so easy to make and tasted so good. Just one thing. If you're going more for the chocolate factor, you can try it without putting the vanilla extract in. Tasted more chocolatey that way in my opinion!
This was good for a quick fix. In my opinion, not the best cooked pudding. But, hey, it's fast and easy.
This pudding is absolutely simple and delicious. Whipped it up in a jiffy. Just threw everything into a heavy based saucepan and stirred it till it thickened. Did add a pinch of salt and a dab of butter to give it a sheen. Finger licking good. Thanks.
Amazing chocolate pudding that took less than 10 minutes to make, the only other recipe I have takes half an hour on the stovetop. I added about 1t instant coffee granules before cooking and a little butter (about 1T) with the vanilla for a better texture and to make it glossy.
I love making things from scratch and showing my boys how easy it is. They loved this and couldn't wait for it to cool down. We are so used to the pudding from the box being cold- but we ate this one warm. Between me and my two boys my husband, who was at work, didn't get any.
this is nice for a sweet pick me up - i added a few pieces of haanero pepper and couple tabl. of vodka, this is pudding for mom only.
This recipe is a fun science experiment!. It's neat to see the concoction suddenly become thick in the microwave. I added about a teaspoon of butter with the vanilla and liked that variation. The only thing is, even though this truly is "hasty," it is just not faster or that different than instant pudding! My five year old liked sugar free instant better. So although it was good and fun to try, I will probably not make it again.
After having leftovers of all the usual Thanksgiving faire hubby and I were wanting something different. Voila! The recipe was unbelievably easy. I have to tell you that 3 Tablespoons of cornstarch freak me out a bit and I'm going to work on solving that... however this recipe is yummy. It's just enough for four... or for my husband and I one night and we polish it off. Yes, people, it's that good. And do yourself a favor follow the recipe and add the vanilla or some other flavoring at the end. It will just enhance the yumminess of the chocolate. FANTASTIC!! No more instant for us :) UPDATE ONE YEAR LATER: still delicious. This is now a go to staple in our house! Try it today!
Tastes just like chocolate Jello pudding but without all of the chemicals. Great recipe, and so simple to throw together! Will make again and again!
Oh. My. Gosh! I used Bournville cocoa powder and 1% milk and it was awesome. Hubby said it's the best chocolate pudding he's ever had and my 5yo actually licked her bowl clean :) which is a rare thing even with deserts! There's one serving left in the fridge which is calling my name as I type. I think I'm going to try it with organic 70% cocoa powder and chilli flakes and also with Bournville and peppermint extract & crushed candy canes come christmas. Will never use the powdered gunk again! Thank you Debra for this wonderful recipe :)
I was looking for a dessert recipe for a lunch. I wanted something quick and easy, with pantry staples, also. I really didn't expect it to thicken, as I seem to have some trouble with stove top puddings. After the 3 minutes, I had to add 5 more minutes at the 1 minute intervals. It started to thicken after the 4th. I used 2% milk. I would use that or whole milk to ensure it thickens properly. Only odd thing is, it seemed thicker before I put it in the fridge. It is also a tad sweet. However, I would consider making it again, for a dessert lunch. It can also be thickened up again with some whipped cream folded in anyhow. ty
While this recipe is amazingly easy -- the end result is very thick -- it really falls flat on flavor. I would much rather take the extra ten minutes to cook a chocolate custard pudding on the stovetop. If I ever made this recipe again, I would add more chocolate and reduce the sugar, since it is too sweet (and I have a serious sweet tooth) but that might negatively effect the texture.
After a long, difficult week at work, I saw this recipe and decided some comfort food was in order. That it was a quick and easy recipe was even better. To my surprise, this is also really good. I'm eating it warm as I write this. I used Dutch-process cocoa (premium high-fat stuff), slightly less than 3 Tbs cornstarch, and whisked in a pat of butter once it was finished cooking. I will definitely keep this recipe! Don't skip the vanilla--it really rounds out the flavor of the chocolate.
This was simple and tasty! I used half vanilla extract and half peppermint to give it a holiday flavor, yummy!
A bit strong on the cocoa flavor - we added more sugar and some butter at the end and it was much better. An excellent quick recipe when you've got that chocolate craving!
We didn't care for this pudding. It tasted like really strong coco powder!!!! Maybe more sugar or somthing!!!!
So easy and quick! And most importantly, it's delicious :) I did add the two tablespoons of butter when I added the vanilla.
Quick, easy, and inexpensive. Do use a larger bowl than you think you'll need. Thanks for the recipe!
Wow! I was looking for a way to use up our milk before it turned and I ended up making two double batches of this! I have three pies and about four little cups of pudding. Keep microwaving till on the last cycle it really sticks to the spoon! I thought I had overdone it and then the last batch was better than the first. I did not change anything.
I used this recipe in place of a box of pudding mix in a cake I was making, and it worked like a charm! I omitted the wet ingredients, of course.
This does NOT taste good!! its like half frozen and half gooey and chunky and wet!!
This was soooo good! I grew up eating homemade warm pudding with cream. Yummmmm. My mom never chilled her pudding and I can't see the need to chill it! I was very happy to find this quick version of homemade pudding. I had no problems at all with lumps or grainy texture. I thoroughly wisked all the dry ingredients together first and then did the same with the milk (I used evaporated). I used the tip of adding a pinch of salt to cut any bitterness and I also used a tip from a friend to add a TBS of butter at the end with the vanilla. I doubled the recipe with no problems at all. The only change needed was extra cooking time. I highly recommend!!!!
Much less work than constant stirring with a wooden spoon in a saucepan, and the kitchen stays cooler as well! After the first batch, I tried some radical changes. I took out all the sugar and substituted 1 Tablespoon of honey. It's not as sweet as most people like it, but the chocolate flavor really jumps out at you, and it's much better for carbohydrate specific diets. Then I tried stirring in chopped walnuts after cooking. I also stirred in banana slices after cooking (not too green, but not too ripe, either).
For taste I'd rate this 4*s but given the ease of preparation, I have to add another star. I made a double batch (following madcook's instructions in her review) & froze half the batch as fudge pops for my grandsons.
This was pretty tasty and surprisingly easy! It was a bit sweet for my taste, so next time will try reducing the sugar to 1/3c, as others suggested. I also added a pinch of salt to the dry ingredients, and a pat of butter when done microwaving. Thanks!
This was pathetically easy- one glass measuring bowl and a whisk- and so fast. You honestly don't miss the extra fat and richness of the egg. I have tried this without chocolate to attempt a vanilla pudding and it wasn't that great. However, with the recipe exactly as-is, it was delicious!! If you use a sugar substitute (splenda, etc) it can be almost healthy as a good source of calcium. As a special treat, I plan on serving this cold with fresh fruit in a fresh waffle cone bowl. This is well worth saving the money and chemicals of a box pudding.
First time that I made chocolate pudding, it is cooling in the fridge but it tasted amazing! I never knew that chocolate pudding was so easy to make from scratch and I don't think I will ever be buying instant pudding from the store again, I can't wait to eat it, I will be using this recipe again since my family loves pudding
I tweaked this a little...otherwise, I would have given it 5 stars! I'm always on the look out for quick, wholesome, single-serve snacks. I modified this recipe to fit my needs. I mixed 1T sugar, 1T cocoa, and 2t cornstarch in a small pot, whisked in 1/2c skim milk, brought to a boil over low heat, and added 1/2t vanilla off the heat. Ate it warm...yum!
This is my favourite chocolate pudding recipe. I make it all the time for my kids. Very quick and easy to make. This has become a family favourite! Thanks for sharing your wonderful recipe, Debra!
I've just made the pudding and put it in the fridge. It looks great and I sampled some. The taste was great!! It was a little on the bitter side, not overly sweet as some others said. I was pleased though, since I love a little bitterness in my chocolate. Thank you for sharing this wonderful recipe!!:)
This is the best chocolate pudding I have made with a milk substitute. I used half almond milk and half coconut milk coffee creamer. It turned out absolutely wonderful. I poured the pudding into ice pop molds and it all took less then 5 minutes. I can't wait for them to freeze.
Four stars for finding another easy and great-tasting recipe that can replace the store-bought alternative! After reading the reviews, it seemed best to add a pinch of salt to the dry ingredients, and also to add a bit of butter (I used 1 Tbsp.) with the vanilla. I used another reviewer's suggestion to sit the bowl in cold water for a while after cooking (while stirring the whole time) to cool it down a little more quickly before refrigerating. The taste is excellent, but I don't particularly care for the super thick consistency of it. I wasn't expecting instant pudding consistency or anything, but this is THICK! Next time I might cut down the cornstarch just a bit.
This is absolutely fantastic! I reduced the sugar and vanilla and also added in a chopped banana - - could barely wait for this to cool. A much healthier chocolate snack than ice cream, cookies or brownies. Thank you - I'll be relying on this one for good!
An incredibly tasty and ridiculously fast dessert! I was craving chocolate pudding and this simple dish fit the bill. I will NEVER buy a box pudding again! The vanilla was great, but I think for the holidays I may put in some rum or coffee liqueur for a little kick.
ohhh this is lovely! I think I will try to add the butter as another review stated, other than that, chocolate heaven!
This was not to my liking. First I did as the recipe said but then it was to thin so i added some flour and the puddding did not turn out well.
Poor Mary, I think she needs some help in the kitchen. This has been around since the beginning of time, I think. I grew up on it. Of course back then it was done in a double boiler, and every kitchen had something that could be used as such. Now I do it in the Mic too. To kick this up a notch, add a dollop of peanut butter. Kids love it, and old folks do too.
Just what I was looking for! Didn't have any cocoa powder on hand, so I used approximately 1/3 cup white sugar and 1/2 cup chocolate chips (which I added after mixing the milk into the dried ingredients). Added butter after cooking as suggested by other reviewers. Smooth, thick, sweet--and so much easier and less clean up than the stove top recipe I previously used for homemade pudding! Thanks for sharing!
This was really easy to make and delicious. I always have the stuff needed to make this on hand so I really can't see buying chocolate pudding mix anymore. This totally fixed my chocolate craving in a great way. Really tasty either still warm or fully cooled.
This recipe is seriously fool proof! The only modification I made was to add 1 T. butter in with the vanilla. Also I would recommend using a sifter to make sure all the lumps are out of your dry ingredients before you start adding the milk. The hardest part about this recipe is waiting for it to get cool enough to eat!
