Chocolate Pudding from Scratch

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My middle daughter El has never eaten chocolate pudding because all of the boxed ones at the grocery store have dye in them and she is deathly allergic. AHH, How I HATE RED DYE! I mean in all honesty, do we really need to have everything the “perfect” color or at least the perfect color that the consumer assumes that it needs to be? I have been looking and looking for an easy recipe to make at home and I finally found one.

Homemade Chocolate Pudding


  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 3 cups whole milk
  • 6 ounces  semisweet chocolate chips
  • 1 teaspoon pure vanilla extract

  1. Combine the cornstarch, sugar and salt in the top of a double boiler.
  2. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients.
  3. Place over gently simmering water and stir occasionally, scraping the bottom and sides.
  4. Use a whisk as necessary should lumps begin to form.
  5. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. (This needed a GOOD 20 minutes at our elevation)
  6. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

***If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days (ahem, good luck with that).

You can even add this add this pudding into a pre-made pie shell and make a CHOCOLATE PUDDING PIE!!! Add a bit of whipped cream to the top and voila! We did this on Thanksgiving… and it was SO GOOD!!!

OPTIONAL – you can also add a little (and I mean little) bit of mint extract to make a chocolate mint pudding. 🙂


Wealth is worthless in the day of wrath, but righteousness delivers from death.


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