This dark and dreamy chocolate pudding is just minutes away in the microwave! (Plus some time to chill!) This recipe is so easy and foolproof, you’ll love it.
BE PICTURED IN; CHARACTERIZED IN:
Yes folks, it’s here! The homemade pudding from scratch that takes just minutes of your time and without a single burnt pot!
Homemade chocolate pudding usually requires a lot of stirring on the stovetop and often results in messy, sometimes burnt pots. You can easily do the same thing in the microwave by cooking a mixture of milk, eggs, sugar, cornstarch, and cocoa in 2-3 batches over high heat, stirring to distribute the heat.
The trick is getting the mixture hot enough for the cornstarch to cook, which is obvious when you stir the pudding and it’s thick enough to leave a mark. It is so easy.
Well, just because your 8-year-old could make this pudding on his own doesn’t mean it lacks adult flavor. A combination of cocoa powder and 60% dark chocolate chips results in an intense chocolate flavor and a dreamy texture.
If the super dark chocolate isn’t family-friendly enough, or you want a less intense flavor, substitute milk chocolate or semi-sweet chocolate chips for the 60 percent chips.
Speaking of chocolate, for the sake of convenience, I recommend buying baking chips or baking discs. However, if you only have (or prefer) one block of chocolate, you will need to cut it into small pieces before preparing this recipe. A trick to make this easier for you is to microwave the block for 20 seconds to warm it up very slightly. and then go at it with a serrated knife.
A spoonful of whipped cream on top makes this easy microwave treat extra special. But you already knew that, right?
Easy Microwave Chocolate Pudding
ingredients
For the pudding
-
1/2 Cup sugar
-
3 tablespoon cornstarch
-
2 tablespoon Dutch processed cocoa powder
-
1/8 teaspoon Salt
-
2 1/2 cups whole milk
-
3 egg yolk
-
4 ounces (approx. 3/4 cup) 60 to 70% chocolate bake chips
-
2 tablespoon unsalted butterto cut in pieces
-
1 teaspoon vanilla extract
For the whipped cream (optional)
-
1 Cup heavy cream
-
2 teaspoon sugar
-
1/2 teaspoon vanilla extract
method
-
Combine the ingredients:
In a medium-sized, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until combined. Stir in 1/2 cup milk and stir until smooth. Beat in the yolks. Gradually stir in the remaining milk.
Partially cover the bowl with plastic wrap, leaving a gap on one side to allow steam to escape. If you don’t want to use plastic wrap, cover it with a paper towel or a plate tilted slightly.
-
To microwave the pudding:
Cook the mixture in the microwave for 3 minutes. Remove from the microwave, remove the plastic and whisk the pudding to distribute the heat.
Partially cover again and microwave for another 1 minute. Stir again. Continue to microwave in 30-second increments, stirring the pudding between each increment until you see the mixture is bubbling around the edges and the pudding is thick enough that the whisk comes through a slight trail or band leaves the pudding. The pudding will continue to thicken as it cools.
-
Add chocolate, butter and vanilla:
Using a whisk, stir the chocolate chips, butter, and vanilla into the bowl. Stir constantly until chocolate and butter are melted and mixture is smooth.
-
Transfer the pudding to serving plates:
Spoon the pudding into 4 small serving cups (5- to 6-ounce ramekins or teacups work great). Chill in the fridge.
-
Prepare whipped cream:
In the bowl of an electric mixer on medium-high speed, beat together the cream, sugar, and vanilla until cream forms soft peaks. Add a scoop to each portion cup and serve immediately.
| nutritional information (per serving) | |
|---|---|
| 514 | calories |
| 28g | Fat |
| 53g | carbohydrates |
| 13g | protein |
