Over the years my son has consumed A LOT of chocolate pudding. As much as I hate to admit this, often he does not like the ones I make homemade I’ve made multiple chocolate puddings that I’VE adored, however little Riley has a very defined palate…he does not like in your face depth or richness. Really he just does not like things “different,” especially not chocolate pudding. Lately we’ve been working together in the kitchen a lot, so Riley and I made this recipe together. I wanted to make something pretty straight forward that would give him some satisfaction. I wanted him to feel what its like to actually make something that he loves to eat. It gives him not only an appreciation for cooking but it’s teaching him dry and wet measure and how to read a recipe. I want him to know how to cook at least a little. (so he doesn’t end up absolutely useless in the kitchen like a certain you-know-who) Although I do favor the super-duper rich and creamy puddings this is a comforting throwback. This is a no-egg recipe, so there was no curdling eggs or straining for the little guy. Its somewhat reminiscent of the simple from the box puddings we all grew up with. (well I did at least) Its somewhat basic yet very satisfying. What I found most important was not only giving my son a lesson in cooking chemistry but I also taught him that things do not have to come from a box to be easy or good.
This is a delicious simple chocolate pudding. It will last in the refrigerator for about a week. (If no one steals it) I like to store mine in mini mason jars. I think they add that extra old-timey feeling to it. Its homey and quaint, it lets you know that this is extra special! …Plus I have a boat load of mason jars. Its a borderline obsession.
- 2 cups whole milk (divided)
- 1/2 cup sugar
- 3 ounces chopped bitter sweet chocolate (or 2 bitter sweet, 1 semi-Sweet)
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- pinch of salt
In a sauce pot whisk and combine 1 3/4 cup milk, sugar and chocolate. Gently bring to a boil and whisk as you go. Once the mixture has come to a boil, place corn starch and 1/4 cup of milk in a cup and stir together. Whisk this mixture into the pot. Place back over medium-low heat and stir until thickened. Remove from heat and stir in vanilla and a pinch of salt. Pour into mason jars, bowls or ramekins. Allow to chill completely. Store up to 1 week.