This easy chocolate pudding contains no egg and, as the name implies, is super easy to make. Whisk everything together in a pan, bring to a boil, and then pour over chocolate chips and some vanilla.
Decorate it festively for Halloween, or just serve it in pretty classes or cups.
3oz1/2 cup dark chocolate chips (I used Hershey's Special Dark)
2teaspoonsvanilla extract
6ozabout 3/4 cups, lightly packed brown sugar
1.3oz6 Tablespoons cocoa powder (I used Hershey's Special Dark)
2Tablespoonsplus 1 teaspoon flour or cornstarch
⅜teaspoonkosher salt
20oz2 1/2 cups whole milk
Instructions
Put the chocolate chips and vanilla into a medium bowl. Place a fine mesh strainer on top of the bowl and set aside convenient to the stove.
Combine brown sugar, cocoa powder, flour or cornstarch, and salt in a medium saucepan.
Whisk in about half the milk, and whisk until the cocoa combines with the rest of the ingredients.
Add the remaining milk and whisk.
Heat over medium to medium-high heat until it comes to a boil, whisking constantly.
If using cornstarch, boil a full 2 minutes. If using flour, boil for about 30 seconds.
Pour the pudding through the strainer into the bowl. The mixture will be thick, so press it all through with a silicone spatula. Don't forget to scrape the underside of the strainer to get all the chocolate goodness!
Allow the mixture to sit for a minute or two so the chips melt.
Whisk until smooth, and pour into four containers.
Video
Notes
To Decorate for Halloween
Pour 2 Tablespoons of corn syrup onto a plate and tilt to allow it to spread.
Pour your favorite Halloween sprinkles out onto a plate.
Dip the rim of your cups or glasses into corn syrup and then into the sprinkles.
Set upright for 30 minutes so the corn syrup becomes tacky. Some of your sprinkles might slide down the inside or the outside of the glass. Just push them back into place right before filling your glasses.
If desired, decorate the top of the pudding with candy eyes.
Non-Dairy Option
Believe it or not, you can make this pudding with water. It will be a bit thinner than pudding made with milk, so you may want to increase the flour or cornstarch by 2 teaspoons.The bonus is that the chocolate flavor really shines through since there is no dairy to mute the flavor. I made this pudding with both water and with milk to see, and unless I tasted them side by side one after the other, I'm not sure I could tell the difference between the two.You of course can also use a plant-based milk as a non-dairy alternative if you'd rather.