Chocolate Pudding

18 years ago

I really like Jello Cook & Serve chocolate pudding. Does anyone have a recipe for homemade that tastes like Jello? It seems sad in a way that I'm trying to copy the box, but it's all I've ever really had. I made some homemade years ago, but I didn't like it. I'm not looking for EXACTLY like it, but I'm not looking for something that's super-rich or heavy if that makes sense?

Thanks!

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Comments (7)

lindac
18 years ago
There are a million recipes out there...
there are ways to make it using cocoa powder and eggs and a little cornstarch....and recipes using chocolate, chopped and just cornstarch..
I like it with the real chocolate chopped...I think it's richer.
but remember....the pudding will only be as good as the chocolate you use.
Linda C

Here is a link that might be useful: chocolate pudding
Terri_PacNW
18 years ago
This recipe on the link below sounds good. I'm going to try it as written, I think tonight! LOL

For you though, sub milk chocolate or semi sweet. Taste and see if you need to add more sugar.

I personally love the Hershey's on the canister recipe.

It's hidden in this article from Bella Online Chocolate Pudding tips and recipe

Here is a link that might be useful: Pudding
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ruthanna_gw
18 years ago
Here's the kind with cocoa that I used to make for my kids because I always the ingredients on hand.

REAL CHOCOLATE PUDDING

2/3 cup sugar
1/4 cup unsweetened cocoa powder
1/8 tsp. salt
2 1/2 Tbsp. cornstarch
2 cups milk
1 tsp. vanilla
1 Tbsp. butter

In a heavy saucepan, thoroughly combine sugar, cocoa, salt and cornstarch. Gradually stir in about half of the milk until smooth (a wire whisk is a great help for this), then stir in remaining milk. Cook, stirring constantly, over medium-low heat until mixture is thickened and comes to a boil, about 5 to 8 minutes. Cook, stirring, 1 minute more. Remove from heat and stir in vanilla and butter until smooth. Pour into individual serving dishes. If desired place pieces of waxed paper or plastic wrap directly on the surface of the pudding to prevent ÂskinÂ from forming. Chill. Serve with a big cone shaped tower of whipped cream on top, if desired. Makes 4 servings.
mustangs81
18 years ago
I must confess that I like the boxed stuff. I make butterscotch Jello cook & serve with half & half instead of milk and I stir in Mrs Richardson's butterscotch/caramel topping once it's hot. Yummmy
greenbean08_gw
Original Author
18 years ago
Thank you!
I tried searching online, but I kept finding things that involved a cup of cream, or other things that ruled it out. I eat pudding way too fast to be putting a cup of cream in it!
cotehele
17 years ago
Greenbean, you are responsible for the 3 pounds I've gained! I've made pudding every day-especially since we ate all the chocolate chip cookies. The recipe I found is pretty easy and very good.
Judy

Here is a link that might be useful: Double Chocolate Pudding
maureen_me
17 years ago
I've made that same pudding many times, cotehele! It's very good, but it seems like a lot of trouble to go to for just two little cups, so I always double it.

All this reading about chocolate pudding had me hunting for some interesting variation, and I made Martha Stewart's light cinnamon chocolate pudding last night. It's made with skim milk and light brown sugar in addition to the cinnamon, but chocolate is still the dominant flavor. It won't take the place of the old classic, but it was a nice change.

Lighter Chocolate Cinnamon Pudding

Ingredients

* 3 tablespoons cornstarch
* 6 tablespoons light-brown sugar
* 3 tablespoons unsweetened Dutch-process cocoa powder
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 2 1/2 cups skim milk
* 1/2 cup evaporated skim milk
* 4 ounces bittersweet chocolate
* White- and milk-chocolate shavings, for garnish
* Cinnamon sticks, for garnish

Directions
1. Whisk cornstarch, sugar, cocoa powder, cinnamon, and salt in a medium saucepan. Add milks, whisking. Bring to a boil over medium-high heat, whisking constantly. Cook until thickened, about 1 minute. Whisk in chocolate; cook until chocolate has melted, about 1 minute.
2. Divide evenly among six 4-ounce cups. To prevent a skin from forming, press plastic wrap onto surface of pudding. Refrigerate until set, at least 1 hour and up to overnight. Serve garnished with chocolate shavings and cinnamon sticks.
I never put plastic on pudding to stop the skin from forming. The skin is almost my favorite part.

By the way, I recently read on some blog that you can't use skim milk to make chocolate pudding, because it won't set up. I do it all the time, and it always sets up just fine. I've even used it to make that crazy recipe from Dorie Greenspan where you put the pudding through the food processor twice. I can hardly taste the difference between skim and whole milk once it's been kissed by all that chocolate.