Chocolate Pudding
Ingredients
- 2 cups milk
- Pinch of salt
- 1/4 cup cocoa powder
- 1/3 cup maple syrup or honey
- 1/2 cup milk (additional)
- 1/4 cup cornstarch or arrow root starch
- 1 teaspoon vanilla extract (optional but recommended)
Directions
- In a medium saucepan, whisk together the cocoa, salt, and 2 cups of milk. Add the maple syrup or honey and whisk until well combined.
- Heat the saucepan over medium heat. Stir frequently as it warms up, don’t let it boil yet.
- In a small bowl or cup, mix the 1/4 cup of cornstarch with the 1/2 cup of cold milk until smooth. This is your thickening slurry.
- Slowly pour the cornstarch slurry into the warm chocolate mixture while whisking constantly. Keep whisking until the mixture starts to thicken, this will take about 5–8 minutes. Once it reaches a pudding consistency, remove from heat.
- Stir in the vanilla extract for extra flavor.
- Pour into serving dishes. For warm pudding, serve right away. For chilled pudding, place plastic wrap directly on the surface (to prevent a skin from forming) and refrigerate for at least 1–2 hours.
- Store covered in the fridge for up to 3–4 days. It thickens more as it chills. After 3-4 days it will start to become a bit thinner.
