Easy homemade chocolate pudding made with healthy, simple ingredients right on your stovetop.
Who doesn’t love a big old bowl of chocolate pudding? We love chocolate in our house. I’d be lying if I said that I’m not the heaviest chocolate eater in our family of seven.
When given the chance, I’ll gleefully choose chocolate ice cream, chocolate over my ice cream, chocolate milk… and chocolate worked into donuts (like these grain-free chocolate donuts), chocolate zucchini bread (Paleo & grain-free), and the list goes on.
Homemade Chocolate Pudding
If you mention pudding to most Americans, processed brands (such as Jell-O) quickly come to mind. Not only have they gained popularity over the last few years, they have taken away from the ease of making it from scratch. Why make it when you can just pop over to the store and grab the box?
(I don’t know about you, but hauling 5 kids to the store is enough to make anyone think twice about buying it in a box!)
Making pudding in most cases is the natural motion of opening a box, dumping it in cold milk, and stirring until thickened. Long lost is the originality of making homemade chocolate pudding on the stovetop, with simple ingredients.
Thankfully, homemade chocolate pudding is so incredibly easy to make on the stovetop with simple ingredients. Use organic maple syrup or organic cane sugar in lieu of GMO sugar, and thicken the pudding with organic, unbleached, all purpose flour.
Don’t Skip the Eggs!
After the pudding has thickened up, temper in two pastured, beaten eggs. The eggs give the homemade chocolate pudding a firmer texture. They also add some additional healthy brain fats – so don’t skip them!
If you have kids that enjoy chocolate pudding as an occassional dessert, then you can feel good about making this recipe at home. Once you try making this homemade chocolate pudding, you will never go back to the boxed varieties.
This yummy chocolate pudding is rich, chocolatey, and perfect for an occassional treat!
Homemade Chocolate Pudding
- 3 C milk
- 1 Tbsp butter
- 1/4 C unbleached organic all purpose flour
- 1/2 C cacao powder or cocoa powder
- 1/3 C maple syrup can sub cane sugar
- 1 tsp vanilla extract
- 2 eggs beaten
- In a medium saucepan, combine the milk, butter, flour, cacao powder, maple syrup/sugar, and vanilla extract.
- Use a whisk to stir as the mixture gradually heats up on low heat. Whisk continually until the mixture starts to thicken.
- Remove 1/2 C. of the mixture to temper into the beaten eggs until well blended; gradually pour the mixture back into the pot and whisk continually over low heat until the eggs are well combined.
- Continue to whisk a minute or two longer as the mixture continues to thicken on low heat. Add vanilla extract (optional).
- Remove from the heat and allow to cool before serving.
- Any unserved pudding can be refrigerated in a covered dish and is best enjoyed within 72 hours.
Interested in trying this homemade chocolate pudding with tapioca starch or arrowroot powder?
Arrowroot powder tends to get sticky and gummy when used with milk-based recipes. Tapioca, on the other hand, does better with milk. While I have used tapioca in this recipe, the result wasn’t as favorable. It became very slimy and an hour later, was very gummy and sticky.