CHOCOLATE PUDDING RECIPES
Not that there may be anything incorrect with avocado however now and again you simply want a real classic homemade chocolate pudding recipe with none surprise substances. In 6th grade, I went via a chocolate pudding section, in which I’d make a package deal of chocolate pudding, upload an obscene quantity of Cool Whip to the top, and enjoy it slowly with a small spoon as I watched the Dallas Stars games.
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| CHOCOLATE PUDDING RECIPES |
This home made wholesome chocolate pudding is amazing creamy, chocolate, and definitely splendid. experience unfastened to check out one of a kind milks on this recipe to find your favorite taste and texture. in case you use canned coconut milk, it is top notch thick and velvety like chocolate mousse.
I additionally love making the pudding with almond milk or cashew milk. you may additionally trade up the flavor if you wish, with the aid of including some drops of pure peppermint extract, maple extract, or even coconut extract along side the vanilla
INGREDIENTS:
- 2 cups milk of choice OR canned coconut milk
- heaping 1/8 tsp salt
- 1/4 cup dutch cocoa powder
- uncut stevia to taste OR 1/3 cup sugar, pure maple syrup, or honey
- 1/2 cup milk of choice + 3 tbsp cornstarch (I use non-GMO cornstarch - Readers reported success with arrowroot, although I have not tried)
- optional 3.5 oz chocolate chips or broken-up bar
- 3/4 tsp pure vanilla extract
INSTRUCTIONS:
- Healthy Chocolate Pudding Recipe: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and sweetener. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes.
- Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts. Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight. *Note: I’ve only tried this recipe with Dutch cocoa powder so can’t vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment!
