The Homemade Chocolate Pudding is a simple recipe that takes me back to my childhood. Desserts were made with simple, inexpensive ingredients, and besides pudding, I clearly remember shortcrust pastries filled with jam and an apple, raisin, and walnut cake that I really loved.
As the years went by, I grew up and, while it used to be my mom making the desserts, I then started making them myself. I still have that 1979 recipe book, and even though it’s old, worn by time and use, I still prepare some recipes from it every now and then!
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups whole milk
- 2/3 cup sugar
- 1 oz 55% dark chocolate
- 3 tbsps unsweetened cocoa powder
- 1/4 cup cornstarch
Recommended Tools
- Mold for pudding
How to Make Homemade Chocolate Pudding
Heat the milk in a saucepan and in the meantime sift the cocoa and cornstarch in another saucepan, then add the sugar.
When the milk is warm, pour it over the dry ingredients, stirring with a whisk to prevent lumps.
Place the saucepan on the stove and let the pudding thicken, it will take a few minutes. Stir well at the bottom to prevent sticking and finally add the chopped chocolate.
Turn off the heat and stir with a spatula.
Run the mold (or molds) under water and turn them upside down, this way the inside will remain moist and the puddings will unmold more easily.
Pour the pudding into the mold and let it rest for an hour at room temperature, then place it in the fridge. After 6 hours you can unmold the dessert.
Notes
If you’re worried about breaking the pudding when removing it from the mold, you can pour it into glasses for individual servings.
