Homemade chocolate pudding made on the stovetop is a creamy and satisfying dessert. Why use a boxed mix when homemade pudding is so simple and so much better tasting?
In medium sized saucepan, blend together sugar, cocoa, flour, and salt. Add egg and mix until well blended. Slowly stir in milk until ingredients are blended.
Over medium heat, stirring constantly, bring to a boil. Cook, stirring constantly, until mixture thickens slightly, 3 to 5 minutes. Pudding will thicken more as it cools.
Stir in butter and vanilla. If desired, divide into 4 serving dishes. Serve warm or cold.
To avoid having a skin form on top of the pudding, press plastic wrap directly on the surface of the pudding as it cools.
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Notes
Milk options: Whole milk will make the creamiest pudding, but 2% or non-fat work well, too. I haven't tested nondairy milks.
Doubleor triple the recipe. Make sure you have a big enough saucepan.
Mocha chocolate pudding: Add a couple teaspoons of instant espresso powder with the flour and sugar, blending it in well.
Mexican hot chocolate pudding. Add a teaspoon of ground cinnamon.
Be creative with toppings. Top pudding with a dollop of whipped cream, chocolate chips, nuts, or top with fresh fruit, like strawberries or raspberries. This crunchy oat topping is really good, too.