How to Make Quick Homemade Chocolate Pudding

You can make a quick homemade chocolate pudding in 20 minutes or less.

Using a homemade dessert recipe that is quick and easy to make reduces your kitchen preparation time when planning a meal or entertaining. There are many fast dessert recipes to choose from. To keep the preparation simple, consider making chocolate pudding. Chocolate is generally a universal favorite, and a basic chocolate pudding recipe requires minimal ingredients, typically sugar, milk and chocolate. You can make homemade chocolate pudding in about 20 minutes or less with a basic recipe.

Things You'll Need

• 6 oz. finely chopped bittersweet chocolate
• 3 cups whole milk
• 1/8 tsp. salt
• 1/2 cup sugar
• 1/4 cup cornstarch
• Whisk
• Double boiler
• Large pitcher
• Small serving bowls

Instructions

1. Combine 1/2 cup sugar, 1/8 tsp. salt and 1/4 cup cornstarch in the upper pot of a double boiler. Fill the lower pot with water. Place the entire boiler over medium heat and whisk 3/4 cups of milk into the dry ingredients until completely blended. Cook the milk mixture for about 15 minutes, until it looks thick.

2. Add 6 oz. of finely chopped bittersweet chocolate to the milk while it is still cooking. Whisk the chocolate into the milk until it becomes a mixture with a smooth consistency. Keep stirring for about three minutes or until the mixture becomes thicker.

3. Pour the chocolate mixture into a large pitcher that has a pouring spout. Fill small serving dishes with the finished pudding. You can use ramekins -- small ceramic or glass bowls that look like miniature casserole dishes -- or any other type of visually appealing serving ware, such as goblet or wine glasses, to serve the pudding in.

4. Cover each serving dish of pudding with plastic wrap and place in the refrigerator. Let them cool about 20 to 30 minutes before serving. Or, if you prefer, you can serve the pudding warm. Just allow it to set for a few minutes before serving.

Tips & Warnings

• If you prefer pudding with a more subtle chocolate taste, use semisweet chocolate instead of bittersweet.

• If you notice lumps in your pudding after cooking it, strain it into a pitcher with a fine-mesh strainer.

• Be careful when heating--chocolate burns easily.

References

• Food Network: Gooey Chocolate Puddings
• Smitten Kitchen: Best Chocolate Pudding