My Mom’s Easy, Amazing Chocolate Pudding

Like much of the country, Hotlanta has been living up to its name lately, with temperatures soaring over 100 every day and like 90%+ humidity. You feel like you’re being broiled every time you walk outside (get in the car, wake up and get out of bed, etc.). The humidity is especially killer, it steals your breath and your will to do anything.

Suffice to say, I have been trying to turn on the oven as little as possible, since it makes my little 600-square-foot apartment feel like a hot yoga studio.  So I was racking my brain this past weekend for something easy and cold, and then had the perfect idea:  chocolate cornstarch pudding.

[Note, I’ve updated this post with new photos as of January 2022]

I have no idea where the recipe originally came from, but it’s been a staple in my family since I can remember.  Look at that awesome cold, creamy, sweet awesomeness.

What’s especially great about this healthy chocolate pudding is that 1) it’s super fast and easy, 2) it uses ingredients you already have on-hand, and 3) it feels indulgent without being too sweet.

Place 7 cups of milk in a large saucepan on medium-low or medium until it’s steaming but NOT boiling.  Stir occasionally.

While the milk is cooking, place the other cup of milk in the blender with the sugar, cornstarch, cocoa, and pinch of salt.  This is what makes it chocolate *cornstarch* pudding…

Once the milk on the stove is steaming, add the cup of chocolate mixture from the blender slowly while stirring.

And stir.  And stir.  Sometimes for forever.  Continue cooking, making sure you keep it from sticking or burning.  The mixture should thicken slowly and come to a light thick bubbling boil (not an aggressive rolling boil).

It is totally normal for the pudding to congeal a little on the bottom of the pan, just keep scraping it off the bottom.  You’ll end up with a glob of it on the bottom of your spoon, this isn’t a big deal.  Similarly, you’ll get a skin on top of the milk sometimes but you can just keep stirring it in.

Once it starts doing the thick bubbling thing, remove it from the heat and stir in the vanilla.

My mom says this is best served piping hot, with a dollop of fresh whipped cream on top.  I think she’s crazy.  I want it stone cold from the fridge, and have been known to dip up a bowl and stick it in the freezer as soon as it’s finished cooking.

Cold, slurpy awesomeness that hits the spot in steamy summer as well as frigid winter.   This healthy chocolate pudding is a perfect dessert—fast and easy, and feels super indulgent while actually be pretty light.

Other creamy treats you’ll love:

• An alternative take:  Lemon Cornstarch Pudding
• Orange Almond Air Fryer Basque Cheesecake (Small Batch)
• Easy & Delicious Coconut Flan (Regular & Dairy-Free Versions)
• Best, Creamiest Kheer (Indian Rice Pudding)
• Super Healthy Chocolate Avocado Pudding
• Creamy 5-Minute Peanut Butter Pudding (dairy-free, gluten-free, vegan)
• Easy, Healthy Raspberry Chia Pudding (Dairy-Free)

I’ve also MacGyver’d this by making it in an Instant Pot on “Saute” mode…read more about it here!

Healthy Chocolate Cornstarch Pudding

• 8 cups of whole milk (see notes)
• 3/4 to 1 cup of sugar (I prefer it less sweet)
• 3/4 cup + 2 tablespoons of packed cornstarch
• 1/4 cup + 2 tablespoons of dark cocoa powder (I prefer Hershey’s Special Dark)
• Pinch of salt
• 1 teaspoon of vanilla extract

Place 7 cups of milk in a large saucepan on medium-low or medium until it’s steaming but NOT boiling.  Stir occasionally.

While the milk is cooking, place the other cup of milk in the blender with the sugar, cornstarch, cocoa, and pinch of salt.

Once the milk on the stove is steaming, add the cup of milk/cocoa from the blender slowly while stirring.

Continue cooking, stirring constantly to keep it from sticking or burning, until the mixture thickens and comes to a light thick bubbling boil (not an aggressive rolling boil).

Remove from heat and stir in the vanilla.  You can serve hot with whipped cream, though I prefer it stone cold from the fridge all on its own.

A few notes:

• After years of making this with skim or 2% milk, I’ve realized how much more AMAZING this is with whole milk. It really does make a huge difference in the creamy, thick texture. You can use 2% or skim if you want, but do know that the pudding will be prone to separating in the fridge (not the end of the world, but not as pretty).
• This recipe is super flexible on amounts, so you can scale up or down easily.
• The timings are hard to state outright, because it will depend on the size and shape of your saucepan, and also just luck…sometimes my pudding thickens really fast, and sometimes I have to keep stirring for a while. Just be patient.

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Easy, Healthy Chocolate Cornstarch Pudding

Yield: 8 cups

Cook Time: 25 minutes

Total Time: 25 minutes

This healthy chocolate pudding is super easy and delicious, but feels indulgent. Whip up a batch to stay cool in the summer, or for a cozy winter treat!

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Ingredients

• 8 cups of whole milk (see notes)
• 3/4 to 1 cup of sugar (I prefer it less sweet)
• 3/4 cup + 2 tablespoons of packed cornstarch
• 1/3 cup of dark cocoa powder (I prefer Hershey's Special Dark)
• Pinch of salt
• 1 teaspoon of vanilla extract

Instructions

1. Place 7 cups of milk in a large saucepan on medium-low or medium until it's steaming but NOT boiling.  Stir occasionally.
2. While the milk is cooking, place the other cup of milk in the blender with the sugar, cornstarch, cocoa, and pinch of salt.
3. Once the milk on the stove is steaming, add the cup of milk/cocoa from the blender slowly while stirring.
4. Continue cooking, stirring constantly to keep it from sticking or burning, until the mixture thickens and comes to a light thick bubbling boil (not an aggressive rolling boil). 
5. Remove from heat and stir in the vanilla.  You can serve hot with whipped cream, though I prefer it stone cold from the fridge all on its own.

Notes

1. After years of making this with skim or 2% milk, I've realized how much more AMAZING this is with whole milk. It really does make a huge difference in the creamy, thick texture. You can use 2% or skim if you want, but do know that the pudding will be prone to separating in the fridge (not the end of the world, but not as pretty).
2. This recipe is super flexible on amounts, so you can scale up or down easily.
3. The timings are hard to state outright, because it will depend on the size and shape of your saucepan, and also just luck...sometimes my pudding thickens really fast, and sometimes I have to keep stirring for a while. Just be patient.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Hershey's Special Dark Cocoa
• 
  Anthony's Organic Corn Starch, Non GMO