Prep 0 mins
Cook 10 mins
This is a cornstarch-based pudding, made in the microwave to eliminate the need for standing over the stove stirring the pudding. This recipe can be varied in many ways to suit your tastes. I usually use 1/3 cup cocoa nowadays because I like the strong flavor. Adding the baking chocolate is not necessary, but I like the additional creaminess and strong chocolate taste it imparts. Be sure to use a large container to cook the pudding in, preferably about two quarts. This prevents the mixture from boiling over and getting all over the bottom of your microwave.
- 2 cups milk or 2 cups soymilk
- 3 tablespoons cornstarch
- 1⁄3 cup sugar
- 1⁄4 cup cocoa
- 1⁄2 teaspoon vanilla
- 1 ounce unsweetened chocolate (optional)
- 1⁄4-1⁄3 cup additional milk (optional) or 1⁄4-1⁄3 cup soymilk (optional)
- Lighter version:.
- In a large microwave-safe container, mix cornstarch, sugar, and cocoa. Use a whisk to blend mixture thoroughly. Add milk, a little at a time and whisk together until smooth.
- Put in microwave, cook on medium power for 5 minutes. Take out and whisk mixture smooth.
- Place pudding back in microwave, cook another 4 minutes, then take out and whisk as before.
- Stir in vanilla. Put in dessert dishes, if desired, and chill.
- Richer Dark Chocolate version:.
- After you take the pudding out of the microwave the second time in Step 4, add the grated chocolate and whisk the mixture. The chocolate should melt, but if it doesn't, cook for another minute or so on low heat.
- The chocolate seems to thicken the pudding further and you will probably need to add 1/4 to 1/2 cup of milk to thin it.
- Stir in vanilla. Put in dessert dishes, if desired, and chill. I think it tastes better slighly warm, however.
Pretty good, really simple, tastes as good as microwave box. I think it needs more sugar, either that or 1/4 cup milk chocolate chips.
Excellent and easy.