Chocolate Pudding Recipe

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This chocolate pudding recipe is a delicious makeover of the classic comfort food. It’s smooth, creamy, and delicious. This is a great way to use up extra egg yolks if you have them left over from another recipe. My kids actually told me that this tastes better than the little packaged cups of pudding. They don’t always feel that way about my kitchen creations, so I know this is the real deal.

I use arrowroot starch rather than cornstarch to thicken the pudding. Arrowroot is a less processed ingredient than cornstarch. Also, most cornstarch comes from genetically modified corn. If you decide to substitute cornstarch here, make sure to look for an organic, non-GMO verified version. Maple syrup works perfectly as a substitute for white sugar in this recipe. I adapted this pudding from Martha Stewart’s basic pudding recipe. She adds the extra step of straining the pudding through a sieve before letting it chill in the refrigerator. I didn’t find this step to be necessary, but if you want to ensure perfect smoothness, go ahead and strain it.

Chocolate Pudding

This chocolate pudding is the best comfort food dessert.

$1.01 per serving

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Course: Dessert

Cuisine: American

Keyword: Chocolate

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Calories: 375kcal

Author: Annemarie Rossi

Ingredients

• 1/3 cup cocoa powder
• 1/4 cup arrowroot starch
• 1/4 tsp salt
• 2 cups milk
• 2/3 cup maple syrup
• 4 egg yolks
• 2 tbs butter cut into small pieces
• 1 tsp vanilla extract

Instructions

• In medium pot, whisk together the cocoa powder, arrowroot starch, and salt. Slowly whisk the milk into the dry ingredients, until well combined and there are no remaining chunks of the dry ingredients.
• Whisk the egg yolks in a small bowl. Add the syrup and egg yolks to the pot and whisk thoroughly.
• Cook the mixture over medium heat, whisking constantly, until it’s close to a boil (6 to 7 minutes). You’ll see a few big bubbles form and the pudding will get much thicker all of a sudden. Reduce the heat to low and whisk for another minute.
• Stir in the butter and vanilla, and whisk until the butter is melted.
• Divide the pudding into four serving bowls. Cover with plastic wrap and refrigerate for at least 3 hours. Enjoy!

Nutrition Estimate

Calories: 375kcal | Carbohydrates: 54g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 223mg | Sodium: 263mg | Potassium: 411mg | Fiber: 3g | Sugar: 39g | Vitamin A: 632IU | Calcium: 232mg | Iron: 2mg

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Chocolate Pudding Recipe Price Breakdown

This chocolate pudding recipe costs a total of $4.03 to make, or $1.01 per serving. It’s a delicious, comforting dessert that kids and adults love.