Chocolate Pudding

Ingredients:Sugar Free VariationVegan VariationVegetarian
4 cups Milk
1 cup granulated Sugar
1/2 cup Cornstarch
1/2 cup Cocoa Powder
1/2 tsp Salt
2 tsp Vanilla Extract
2 Tbsp Butter


  • In a large sauce pan, combine the Cornstarch, Cocoa Powder Salt and Sugar.
  • Slowly add the Milk, whisking with a balloon whisk. Whisk well to prevent any lumps.
  • Heat on low-medium Heat, stirring constantly. Do not bring to a boil.
  • As the pudding heats up, the cornstarch will start to thicken the sauce. Be vigilant as it will go from broth to custard almost with no warning. When it starts to turn to custard, it is done cooking.
  • Remove from the heat and mix in the Vanilla and Butter.
  • Place in a serving bowl and put in the refrigerator for about 1 hour.

Makes about 6 servings.

Ṽ›Ɣ – Substitute Soy Milk for Milk and Margarine for Butter.
›Ƨ – Use 1/2 cup Splenda® instead of sugar. Do not pack it down; it’s fluffier than regular sugar.

If you use Chocolate flavored Milk or Soy Milk, omit the Cocoa Powder and Sugar.


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