Chocolate Pudding Mix
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Two homemade chocolate pudding mixes: a stovetop version made with dry milk, cornstarch and baker’s chocolate, and a no-cook instant version made with clear jel and cocoa.
Ingredients
Stovetop Chocolate Pudding Mix
- 8 cups nonfat dry milk powder
- 4 cups sugar
- 3 cups cornstarch (1 lb)
- 1 tsp salt
- 1 vanilla bean cut into pieces, with the seeds
- 1 oz finely chopped unsweetened baker’s chocolate per bag (12 oz total)
No-Cook Instant Chocolate Pudding Mix
- 2 cups granulated sugar
- 2 cups instant clear jel
- 2 cups Dutch-process cocoa powder
- 1/2 tsp salt
Equipment
- mixing bowl
- whisk
- saucepan
- airtight jar
Directions
- Stovetop: stir together the milk powder, sugar, cornstarch, salt, and vanilla bean; split into 12 bags of about 1 1/4 cups each, and put 1 oz chopped chocolate in every bag.
- No-cook: blend the sugar, clear jel, and salt until fine; let it settle; then add the cocoa and blend again for a moment. Keep in airtight jars for up to 1 year.
Notes
Stovetop: combine one bag with 3 cups boiling water in a saucepan, whisk over low heat until thick, cool, and serve; press plastic wrap on the surface while warm to prevent a skin.
No-cook: whisk 3/4 cup mix into 2 cups cold milk with 2 tsp vanilla; rest at least 30 minutes. Add 1 to 2 Tbsp more mix for thicker pudding.
Nutrition
Serving: 227g | Calories: 869kcal | Carbohydrates: 194g | Protein: 19g | Fat: 2.6g | Saturated Fat: 1.6g | Trans Fat: 0g | Cholesterol: 9.1mg | Sodium: 670mg | Potassium: 1015mg | Fiber: 1.8g | Sugar: 140g | Vitamin A: 11IU | Vitamin C: 3.1mg | Calcium: 608mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 12 batches; finely chopped unsweetened baker's chocolate per bag counted as unsweetened baking chocolate, instant clear jel counted as cornstarch, Dutch-process cocoa powder counted as cocoa mix powder. Brands and portions vary, so use it only as an approximation.