Celebrating Modern Jewish Living Through Food, Tradition, and Family
Old-Fashioned Chocolate Pudding
You want this! Old-fashioned chocolate pudding is creamy, chocolaty, decadent, and simply perfect. Add a huge dollop of fresh whipped cream and just let yourself indulge. You deserve it.
The Backstory: When I look at this recipe for old-fashioned chocolate pudding my mind takes me back to two memories. One is that every time I went into a diner, there was always a glass enclosed carousel that was laden with decadent desserts Around and around this carousel went, making sure the patrons wouldn’t miss a thing. From piled high cakes to pies, black and white cookies, and of course, the old standby, chocolate pudding. I don’t know anyone who would turn down this rich creamy dessert.
Memory number two: chocolate pudding has been a part of my life ever since I could remember, but I don’t recall my mom making it from scratch. Packages of My*T*Fine chocolate pudding as well as JELL-O and Junket were staples in my mom’s pantry. I’m going back to the 1940s and 1950s here. The first time I had homemade pudding was when I experimented with it before I had children. Truth be told it was easier to reach for a box of pudding mix. My husband loved this dessert and I did make it once or twice from scratch. But after listing this recipe I will not be using the box kind again. Shame on me. This is so decadent. Try it and do make some homemade whipped cream (two-minute recipe below). This dessert is worth the time, which you will discover with your first spoonful.
Homemade Chocolate Pudding
- 4 tbsp. unsweetened cocoa powder
- 8 tsp. corn starch
- 2/3 cup sugar
- 1 pinch Kosher salt
- 2 tsp. vanilla extract
- 2 cups Whole milk
- 1 small container of heavy whipping cream
- 1-2 tsp. sugar
- 4 tbsp. semi-sweet chocolate chips
- shaved chocolate as a garnish optional
In a heavy sauce pan over medium heat add sugar, cornstarch and salt. Using a whisk slowly add 1 cup of milk and whisk until smooth. Then add the rest of the milk. Keep whisking until mixture is smooth and thick and comes to a boil. This should take about 4-6 minutes. Remove from heat Add the chocolate chips and vanilla. Whisk until the chocolate chips melt. Pudding will be smooth. Pour into 4 parfait glasses. In order for a skin NOT to form place plastic wrap over the pudding, but let the wrap touch the pudding. Let cool and refrigerate for about 4+ hours. Serve with whipped cream.
Pour into 4 parfait glasses. Cover each glass with plastic wrap and let the plastic sit DIRECTLY on top of the pudding to make sure that a skin does not form on the pudding. Refrigerate for about 4+ hours.
To make the whipped cream, pour heavy whipping cream into a mixer and use whisk attachment. Whisk on high speed until stiff peaks from. Sprinkle the sugar over the top and mix for a few seconds. This can also be done with a hand held mixer. Shaved chocolate can be used as a garnish.