how to make a pudding?
Answers
This chocolate pudding recipe takes no time at all on the stovetop, and then a quick chill while you’re eating dinner and voila! Homemade chocolate pudding can be made in advance and stored in the fridge until you’re ready to enjoy it.
To make homemade chocolate pudding:
Combine dry ingredients (sugar, cocoa powder, cornstarch). Whisk in milk.
Bring to a low boil for 1 minute.
Cool the chocolate pudding completely.
Tips for Making Pudding
Use medium heat and sugar and milk can scorch or burn at a higher temperature.
Whisk constantly while it comes to a boil.
To keep the pudding from having a skin, place a piece of plastic wrap directly on the surface of the pudding while it cools.

How Long Does Homemade Chocolate Pudding Last
Homemade chocolate pudding has to be stored in the fridge. I like to store it in serving-sized plastic containers for ease. It will last 5-7 days.
This recipe makes a pretty good amount so it’s perfect for packing in lunches. Grab some single-serving plastic containers and you have delicious chocolate pudding to send with your kids (or yourself) for the whole week.
Chocolate pudding can change texture when frozen because of the corn starch so it’s not great to defrost but it does make great drip-free pudding pops!
More Chocolate Love
Caramel Chocolate Trifle – always impresses
Best Ever Chocolate Cake – decadent!
Chocolate Macaroons (No Bake) – so easy
Easy Triple Chocolate Cookies – kid approved
Easy Chocolate Truffles – a holiday favorite!
Oreo Dirt Cups – fun snack or dessert
Did you enjoy this Chocolate Pudding? Be sure to leave a rating and a comment below!

4.83 from 127 votes
Review
Chocolate Pudding
 PREP TIME10 minutes
COOK TIME10 minutes
COOLING TIME20 minutes
TOTAL TIME15 minutes
 SERVINGS8 servings
 AUTHORHolly Nilsson
 COURSEDessert
 CUISINEAmerican
Explanation:
The second and newer type of pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to create a sweet, creamy dessert. These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie.