Easy, Healthy Chocolate Cornstarch Pudding
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!
Servings: 8 cups
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
- 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.
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.