Chocolate Pudding
This recipe uses evaporated milk, sugar, cocoa powder, flour, and vanilla extract to create a decadent chocolate pudding.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Rest Time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Dessert
Cuisine American
- 1 (12 ounce) can evaporated milk, diluted with an equal amount of water 1 cup total liquid
- ½ cup granulated sugar
- 4 tablespoons unsweetened cocoa powder
- 8 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
In a medium saucepan, whisk together the diluted evaporated milk, sugar, cocoa powder, and flour until smooth.
Heat the mixture over medium heat, stirring constantly, until it comes to a simmer.
Reduce heat to low and continue to cook for 10 minutes, stirring constantly, until the pudding thickens.
Remove from heat and stir in the vanilla extract.
Pour the pudding into serving dishes and let cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Storing your Chocolate Pudding
Chocolate pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Tips and Variations
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For a richer chocolate pudding, you can use heavy cream instead of evaporated milk.
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Add a pinch of salt to the pudding to enhance the flavor.
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You can flavor the pudding with different extracts like almond, rum, or coffee.
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Once the pudding is cool, you can fold in whipped cream for an extra decadent treat.
Serving Suggestions
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Serve chocolate pudding cold on its own or topped with whipped cream, a maraschino cherry, or a drizzle of chocolate sauce.
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You can also use chocolate pudding as a layer in parfaits or trifles.
Keyword chocolate, chocolate pudding, pudding