Chocolate Pudding

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Puddin' Head Blues

Rated: 4 stars out of 5Rate itRead users' reviews (32)

RECIPE
COMMENTS & REVIEWS(32)

Cook Time:
10 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: 4 hr 0 min
Cook: 10 min
Total:: 4 hr 20 min

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Ingredients

1 3/4 cups Instant Chocolate Pudding Mix, recipe follows
2 cups milk
2 cups heavy cream
1 teaspoon vanilla extract

Directions

Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.

Instant Chocolate Pudding Mix:

3 ounces Dutch-processed cocoa, approximately 1 cup

2 ounces cornstarch, approximately 1/2 cup

6 ounces confectioners' sugar, approximately 1 1/2 cups

1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup

1 teaspoon salt

In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.

Yield: 3 1/2 cups dry mix

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Comments & Reviews

recipe Chocolate Pudding
TOM South Pasadena, CA 11-28-2009
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Great for Chocoate Cream Pie , too!
Rated: 5 stars out of 5

Get a graham cracker crust from the store, make the pudding as per instructions, except adding slightly more cornstarch. You... really need this to set up slightly firmer than pudding. Cool pudding to 120 degrees F or less before pouring into pie shell. Any hotter could damage the pie shell. Freeze for two hours, then move to fridge. Voila! Chocolate Cream Pie. Add whipped Cream, if desired. Trick to cool down pudding in a hurry: Get a big metal bowl larger that your pot that you used for the pudding. Fill 1/2 way with ice, add water to cover, and 1/2 cup of table salt and mix around. Place the pudding pot resting into the ice water slurry and stir the pudding. It will drop from 175 degrees F to < 120 degrees F in less than 5 minutes. Just be careful not to get the ice water slurry into the pudding. I use the ice water slurry trick when making stocks. Allows me to get it into the fridge must faster. This salted ice water will be about 23 degrees F, depending on amount of ice and salt. Read more
recipe Chocolate Pudding
null null, null 10-22-2009
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Very Yummy !!!
Rated: 5 stars out of 5

I tried a corn starch pudding recipe recently and for some reason found the texture to be very weird. It was okay, but not... YUMMY !!! I decided to try a recipe that required eggs instead because I really missed the creaminess with the other recipe, when I came upon this recipe, thank goodness. I decided to give it a try, but really did not expect much. Boy, was I wrong. I love the fact that you prepare the dry mix once for mulitple batches, just as eay as opening a box of pudding. My husband LOVES this pudding and I must say so do I. It is creamy and delicious!!! This will be the recipe I reach for when pudding is the craving in my house!!!Read more
recipe Chocolate Pudding
Cynthia Rancho Cordova, CA 05-10-2009
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Best. Pudding. Ever.
Rated: 5 stars out of 5

I have made this recipe many times now and I will never go back to store-bought chocolate pudding. I actually use my postal... scale to measure the dry ingredients, as I don't care to purchase a food scale and I know the postal scale is accurate, I should try a sugar-free (or reduced) version as I am diabetic and I bet it would still be awesome. I used the mix to make a chocolate cream pie for Easter and it was amazing - I just increased the amount of dry mix to just over 2 cups and it was firm enough. Best chocolate cream pie I've ever had, and as that's my brother's favorite dessert I have made and bought many.Read more
recipe Chocolate Pudding
Lori Bates City, MO 04-19-2009
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Pudding Starter
Rated: 5 stars out of 5

I make amish breads for sale and the recipe calls for 2 small boxes of pudding. This recipe saves me trying to stock up on... flavored pudding mixes and also i know that the ingredients going into it do not have preservatives. I premix the pudding base leaving out the cocoa and then, if the customer asks for chocolate i add it then, or add two teaspoons of extract and have whatever flavor i need. With lemon the breads they have a fabulous flavor when i fresh squeeze a lemon for a double loaf in addition to the extract.Read more
recipe Chocolate Pudding
Rebecca Roslindale, MA 02-22-2009
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Good, but not great
Rated: 3 stars out of 5

I love the idea of making my own instant pudding mix for whenever I want to whip up a batch of pudding. My only problem with... this recipe was that it wasn't sweet enough. And I don't love things super sweet. But this absolutely needed another 1/4 cup of sugar added while cooking. I used all milk, no cream and it turned out fine.Read more
recipe Chocolate Pudding
Ann Verona, WI 01-08-2009
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Who does your dishes, Alton?
Rated: 1 stars out of 5

I appreciate Alton's scientific approach to food prep however I am beginning to think it doesn't translate very well to my... kitchen. Come on Alton, who washes your dishes? I can't believe how many dishes I dirtied to make this awful mess. Two dry measuring cups, one liquid measuring cup, one mixing bowl, one set of measuring spoons, one silicone spatula, one whisk, two spoons (for spooning dry ingred), one sieve, one sauce pan and one spoon rest. Did I forget anything???? If I had a kitchen scale I'm sure it would have needed cleaned up as well. When I added the one teaspoon of salt I thought, "boy that seems like a lot of salt". Well, it was. I scooped out two big spoonfuls of this to eat and I could barely swallow it. It made me gag. It was so salty, it wasn't sweet, and it was a pain in the rear to make and clean up. I won't be making this again but IF I did I would use 1/4 t. of salt instead of 1 t. As I'm thinking about it, Alton, the only recipe of yours that I keep making is the peppermint pinwheel cookies - and those are no small feat either. I don't have time to perform a science experiment in my kitchen everytime I make one of your recipes. You need to simplify your recipes and give measurements in volume - not weight. I'm not going to go buy a kitchen scale when I've been cooking for 25 years just fine without one. I'll stick to the recipe on the box of tapioca from now on. It's simple and delicious and doesn't require all of my kitchen implements.Read more