Recipe: Chocolate Pudding

I’m not the only wanting pudding, right? MMmmm… Pudding. I do not have modified cornstarch that can work at room temp and finding a pudding box mix that doesn’t contain soy, vanilla, or dairy? I’m pretty much screwed.

That means pudding from scratch. I can do anything.

Instant Chocolate Pudding

Modified Cornstarch allows for thickening at room temperature. Thank you science.

Mix 1 cup cocoa, 2 cups sugar, 1 cup modified corn starch (often called Clear Jel), and 1 teaspoon salt into a container. This is Instant Chocolate Pudding.

Mix one cup of the instant mix with two cups of your liquid and you have pudding within a few minutes.

Chocolate Pudding


  • 5        Tablespoon        cocoa
  • 1        Tablespoon        water
  • 1        cup         sugar
  • pinch salt
  • 4       cups        milk beverage divided
  • 6       tablespoon cornstarch
  • 6       tablespoon oil 


  • whisk
  • 2 cup glass measuring cup/large container/bowl
  • pot 


  1. Whisk the cocoa and water in the pot. It should reach a paste like consistency. If it is too dry add a few droplets of water and whisk again. This will limit clumps of cocoa in your pudding.
  2. Add sugar, salt, and 3.5 cups of the milk. Whisk well.
  3. Using medium heat bring the mixture up to boiling. Stir regularly. Constant stirring is better than never.
  4. In the measuring cup/large container/bowl place the last half cup of milk. Add in the cornstarch and oil and whisk well. This will be the thickener. It needs to be mixed well or the pudding will not come together.
  5. Add the cornstarch mixture to the boiling cocoa mixture. Stir constantly until it reaches a boil.
  6. Let boil, stirring occasionally for a minute.
  7. Remove from heat. The pudding should be the consistency desired at this point, although hot.
  8. Move to serving bowls and place in refrigerator for two hours or so.


  • Instead of this, using a rue base would work too. Whisk cocoa, sugar, salt, and half a cup of milk in a bowl. Create a rue using the cornstarch and oil. Thicken the milk as normal in a rue and add in the other ingredients once thickening as begun.
  • Flavorings can be added. Liquid should be added after removal of heat. Powders should be added with the cocoa.
  • Any add ins can be added after the pudding has cooled down. Don’t rush adding in things. Most cannot handle heat.
  • Technically, the milk doesn’t have to be milk. We’re used to making pudding with a milk like substance. I used almond milk. I use oat milk. How about wine? Or beer? Anything that has a flavor profile that works well with chocolate. (Oktoberfest special of chocolate pudding made from stout comes to mind.)

© Hartliebe   2021

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