Potato Noodles
Florence Fabricant, Annette Gertner
67 ratings with an average rating of 4 out of 5 stars
67
1 hour
Updated Chocolate Pudding
Updated Oct. 11, 2023
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 to 8 servings
- ½cup cocoa
- ⅔cup light brown sugar
- ½cup cornstarch
- 1teaspoon cinnamon
- 1teaspoon instant coffee
- 3cups milk
- ½teaspoon vanilla extract
- Heavy cream or whipped cream
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
158 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 4 grams protein; 46 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Mix cocoa, brown sugar, cornstarch, cinnamon and instant coffee together in a heavy saucepan. Gradually whisk in the milk.
- Step 2
Place over medium heat and cook slowly, whisking constantly, until the mixture comes to a boil and thickens; add the vanilla.
- Step 3
Transfer to a serving dish or individual goblets or bowls and cover by placing plastic wrap directly on the surface. Allow to cool until just warm or refrigerate until ready to serve. Serve with heavy cream or whipped cream.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
Leah F
I liked that this recipe was super simple and didn't include too much fat, but as others said the texture is way too thick. Interested to know if anyone reduced the cornstarch as others suggested and how this turned out. I would also note the cinnamon flavor comes through very strongly, it's pleasant but if you are looking for a more traditional straight chocolate flavor would omit.
Shelley
Used just a little less cornstarch, nice chocolaty pudding worth making again.
JLT
This recipe is excessively thick. I would cut the cornstarch in half. If being used in a pie that is sliced it might make sense but served chilled in a bowl it’s just too thick. I like the cinnamon and coffee add. That’s a nice touch.
KOzsari
I had no idea homemade pudding could be so gelatinous and silky. I’m glad I put my reservations aside and dumped in the unseemly amount of cornstarch called for here. Best homemade pudding I’ve made (better even than the ones with egg yolks).
mkbec
I did not have instant coffee so I substituted 1/4 cup of brewed coffee for that amount of milk. Worked fine. Good recipe when you only have 15 minutes.
Yak
Just kidding! I did use unsweetened cocoa, so sugar tweaks next round
Yak
Very sweet and a little gelatinous. I tempered it with fresh, unsweetened whipped cream and it was a hit. Will probably make some tweaks and use unsweetened cocoa next time.
Private notes are only visible to you.
Advertisement
