Homemade Chocolate Pudding Without Cornstarch Food

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.

SIMPLE CHOCOLATE PUDDING WITHOUT CORNSTARCH

Steps:

• In a saucepan, mix together the sugar, cacao (or cocoa) powder, arrowroot, and salt.
• Place the pan on the stove at a medium heat and stir in milk. Bring the mixture to a gentle boil, stirring continuously. Once the mixture reaches a boil, it will begin to thicken. Once it thickens enough to coat the back of a metal spoon, remove from heat.
• Stir pudding and pour into desired containers and let cool in the refrigerator for at least two hours before serving.

VANILLA OR CHOCOLATE PUDDING

Steps:

• Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
• Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
• Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.

CHOCOLATE PUDDING

Steps:

• Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl.
• Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours.
• Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the pudding.

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.

HOMEMADE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.