Homemade 6 Ingredient Chocolate Pudding

 

Homemade 6 Ingredient Chocolate Pudding

Ingredients:

  • 2 cups milk
  • Pinch of salt
  • 1/4 cup cocoa powder
  • 1/3 cup maple syrup or honey
  • 1/2 cup milk (additional)
  • 1/4 cup cornstarch or arrow root starch
  • 1 teaspoon vanilla extract (optional but recommended)

Instructions

  1. In a medium saucepan, whisk together the cocoa, salt, and 2 cups of milk. Add the maple syrup or honey and whisk until well combined.
  2. Heat the saucepan over medium heat. Stir frequently as it warms up, don’t let it boil yet.
  3. In a small bowl or cup, mix the 1/4 cup of cornstarch with the 1/2 cup of cold milk until smooth. This is your thickening slurry.
  4. Slowly pour the cornstarch slurry into the warm chocolate mixture while whisking constantly. Keep whisking until the mixture starts to thicken, this will take about 5–8 minutes. Once it reaches a pudding consistency, remove from heat.
  5. Stir in the vanilla extract for extra flavor.
  6. Pour into serving dishes. For warm pudding, serve right away. For chilled pudding, place plastic wrap directly on the surface (to prevent a skin from forming) and refrigerate for at least 1–2 hours.
  7. Store covered in the fridge for up to 3–4 days. It thickens more as it chills. After 3-4 days it will start to become a bit thinner.

Notes

Milk options: Whole milk gives the creamiest texture, but you can use 2%, skim, or even plant-based milks like oat or almond. Just keep in mind the consistency may vary slightly.

Sweeteners: Maple syrup adds a rich, earthy sweetness, while honey gives a lighter floral note. Adjust the amount slightly to taste.

Cornstarch tip: Make sure to dissolve the cornstarch fully in cold milk before adding—this prevents lumps.

Storage: Store covered in the fridge for up to 3–4 days. It thickens more as it chills!


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