homemade chocolate pudding

This super easy dessert is made with two main delicious ingredients - chocolate and sweet potatoes! It&#x27;s not only healthy but a satisfying sweet treat that you can feel good about eating.

Easy Sweet Potato Chocolate Pudding (gluten and dairy free)

medium-sized sweet potatoes, baked, cooled, and peeled (about 2 cups)

cocoa powder

coconut oil

raw honey

sea salt

vanilla extract

Place all ingredients in a blender or food processor and puree until smooth.

Serve (doesn't get much easier than this, eh?)!

The best vegan chocolate pudding - made without avocado, banana, or tofu! This is the real deal--chocolatey, rich, and creamy. 

The Best Vegan Chocolate Pudding

(13 ounces) can full fat coconut milk

almond milk

Tbsp unsweetened cocoa or cacao powder

Tbsp arrowroot starch/arrowroot flour

coconut sugar

dairy free chocolate chips

tsp vanilla extract

tsp almond extract (optional)

salt

In a medium saucepan, whisk together cocoa powder, arrowroot, and sugar. Pour in the coconut and almond milk and whisk to combine. Bring to a bubble over medium heat, stirring regularly. The mixture will slowly thicken as it comes to a low boil. Whisk it for about 2 minutes after it starts bubbling. You&#8217;ll feel it thicken.

Remove from the heat and stir in chocolate chips, vanilla, almond (if using), and salt. Whisk until smooth.

Transfer to a container or serving cups. Press plastic wrap against the surface of the pudding (to prevent a &#8220;skin&#8221; from forming). Refrigerate until completely chilled. Pudding will continue to thicken as it cools.

If the pudding ends up thicker than you prefer, you can thin it out with a tiny drizzle of additional almond or coconut milk.

What is the shelf life of this pudding? Can I make it while meal prep? Thanks 😁😁

Excellent recipe! If I didn't know that it was vegan, I would never have guessed. There's barely a hint of coconut flavor and the balance of chocolate and sweetness is perfect. Thanks for a great recipe!

I’ve made this so many times I feel like I need to comment. 😂 This pudding is one of our favorite recipes, hands down. I make it probably 6 times a year. My husband loves it so much I make it for his birthday. I’ve been vegan for 9 years and didn’t realize I could eat (let alone make) pudding this good. Thank you so much for this recipe!

I just have to say that this recipe is amazing!  The store bought almond milk puddings have nothing on this one! I can’t wait for my husband to try it because I know he is going to love it!  Thank you for posting :)

Best chocolate pudding recipe out there. I’ve made this so many times already and I love it!! I’ve made it for friends and family both vegan and non-vegan and everyone loves it every single time.

https://content.jwplatform.com/videos/&rdquo;Ap5zvYND&rdquo;.mp4

”Vegan

Easy Chocolate Pudding makes for a quick sweet treat or an elegant dessert! Your favorite creamy childhood snack is full of rich chocolate flavor, and is best served with some whipped cream on top.

Easy Chocolate Pudding

sugar

cornstarch

milk

vanilla

butter, room temperature

In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Over medium heat, slowly add the milk, whisking constantly. Bring the mixture to a boil and continue to whisk for an additional minute. The mixture will be thick at this point. Remove from heat and stir in the vanilla and butter until melted.

Pour into individual serving dishes if desired. Cover with plastic wrap, pressing it directly onto the pudding to avoid forming a &#8220;skin&#8221;, and chill for at least one hour.

https://content.jwplatform.com/videos/D3UW1fOH.mp4

Delicious homemade chocolate pudding that's easy to make!

Mile-high Mississippi Mud Pie! This four-layer dessert is decadence on every level. If you love graham cracker crust, flourless chocolate cake, chocolate pudding and whipped cream, this indulgent treat is for you.

Mississippi Mud Pie

graham cracker sheets (about 2 1/2 cups (240 g) crumbs)

(1 stick) unsalted butter, melted

bittersweet chocolate, chopped

unsalted butter

water

eggs,

granulated sugar, divided

milk (2%

heavy cream

Unsweetened cocoa powder, for topping

First, prepare the pan: Line the bottom of a 9-inch springform pan with parchment paper. Set aside. Heat your oven to 325°F.

Make the graham cracker crust

In the bowl of a food processor, crush graham cracker sheets to a fine crumb. Add graham cracker crumbs to a medium bowl along with 1/2 cup melted butter and 3 tablespoons sugar; stir with a fork until crumbs are evenly moistened. Press the graham cracker mixture evenly into the bottom and 1 inch up the sides of the prepared springform pan (I like to use the bottom of a shot glass to press the crust into the pan).

Bake the crust for 9 to 11 minutes or until just set. Transfer to a cooling rack to cool.

Meanwhile, make the flourless chocolate cake: Increase oven temperature to 350°F. In a medium microwave-safe bowl, heat 6 ounces bittersweet chocolate and 1/4 cup butter on Medium (50% power) in microwave in 30-second intervals, stirring after each, for about 1 1/2 to 2 minutes or until mixture is fully melted and smooth. Set aside to cool slightly. NOTE: If you don&#8217;t have a microwave, you can heat this mixture in a small saucepan over medium-low heat until melted and smooth.

In a small bowl or measuring cup, whisk together water, 1 tablespoon cocoa powder, 1/4 teaspoon salt and 1 tablespoon vanilla extract until combined. Set aside.

In the bowl of a stand mixer with the whisk attachment OR in a large bowl using an electric hand mixer, beat 6 egg yolks and 1/2 cup sugar on medium-high speed until mixture is pale, fluffy and has nearly doubled in size, about 4 to 5 minutes. Pour in melted chocolate mixture; stir until just combined. Stir in water mixture.

In a separate large bowl using an electric hand mixer, beat 6 egg whites on medium speed until foamy, then increase speed to high, gradually adding in remaining 1/2 cup sugar. Beat on high speed until soft peaks form, about 7 to 8 minutes.

Gradually fold egg white mixture into egg yolk-chocolate mixture until mixture is just combined (do not overmix). Pour mixture into cooled graham cracker crust.

Place springform pan on a baking sheet and transfer to oven. Bake for 40 to 45 minutes or until cake layer is set on the edges but slightly jiggly in the center (it may appear underbaked; this is normal). Transfer pan to a cooling rack to cool completely, about 1 to 2 hours. Once fully cooled, if needed, gently press down the top layer of the cake so it is in an even layer.*

Next, make the chocolate pudding: In a medium saucepan, whisk together 1 cup sugar, cornstarch, 1/4 cup cocoa powder and 1/2 teaspoon salt. Whisk in milk, heavy cream and 4 egg yolks until combined. Cook over medium heat, whisking constantly, until mixture thickens to a pudding-like consistency, about 10 to 12 minutes. Remove from heat; whisk in 2 tablespoons butter, 4 ounces bittersweet chocolate, and 1 teaspoon vanilla extract. Set aside to cool completely, for about 30 to 45 minutes, stirring occasionally to break up any skin forming on top.

Once the pudding layer has cooled, carefully pour and spread it on top of the cake layer in the pan. Cover the pudding layer with a sheet of plastic wrap (pressed directly onto the surface of the pudding) and transfer to the refrigerator. Chill pie for at least 6 hours, or up to 8 hours/overnight.

The next morning, make the whipped cream topping: In the bowl of a stand mixer with the whisk attachment OR in a large bowl using an electric hand mixer, beat 1 1/2 cups heavy cream and 3 tablespoons sugar on high speed until stiff peaks just begin to form, about 2 to 4 minutes. Uncover pie; carefully remove sides of the pan and transfer pie to a serving plate. Spoon and spread whipped cream over the top of the pie; sprinkle with cocoa powder as desired.

Store leftover pie covered in the refrigerator for up to 4 days.

as you write, not for the faint of heart! But definitely worth a splurge, especially as a once in a long while treat on a weekend, nice mud pie recipe, thank you

Homemade chocolate pudding made on the stovetop is a creamy and satisfying dessert. Why use a boxed mix when homemade pudding is so simple and so much better tasting?

Homemade Chocolate Pudding Recipe

all-purpose flour

milk ((see note))

Blend

In medium sized saucepan, blend together sugar, cocoa, flour, and salt. Add egg and mix until well blended. Slowly stir in milk until ingredients are blended.

Cook

Over medium heat, stirring constantly, bring to a boil. Cook, stirring constantly, until mixture thickens slightly, 3 to 5 minutes. Pudding will thicken more as it cools.

Stir in

Stir in butter and vanilla. If desired, divide into 4 serving dishes. Serve warm or cold.

Cover

To avoid having a skin form on top of the pudding, press plastic wrap directly on the surface of the pudding as it cools.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1588686504/qyzhjxmc5tzdo7aari4i.mp4

Homemade Chocolate Pudding

Homemade Chocolate Pudding is a classic, creamy dessert that&#039;s surprisingly easy to make…and after trying this silky, decadent chocolate pudding recipe, you&#039;ll never want store-bought again!

BEST Homemade Chocolate Pudding

semi-sweet chocolate chips (melted)

unsalted butter (softened)

whipped cream & chocolate shavings

egg yolk

white sugar

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Sift the cocoa powder into a medium saucepan and stir in the sugar. Slowly whisk in 1 1/2 cups milk until the mixture is smooth. Set on the stove over medium-high heat and bring to a simmer, stirring constantly. Remove from heat and set aside.

In a large bowl, whisk together the remaining 1/2 cup milk, cornstarch, egg yolks, and salt until smooth and well-combined. Continue to whisk rapidly while very slowly pouring the hot milk/cocoa powder mixture into the egg yolk mixture.

Transfer the entire mixture back to the saucepan and set pot over medium-high heat, whisking constantly, until the pudding comes to a full boil. Immediately reduce heat to a simmer and continue whisking until pudding is thick, about 2 to 3 minutes more. Remove from heat and mix in melted chocolate chips, butter, and vanilla, stirring until smooth.

Strain pudding through a fine mesh sieve and divide between four (4-ounce) cups or small bowls. Cover each pudding with plastic wrap, ensuring that the plastic is touching the entire surface with no air bubbles (to prevent a skin from forming). Chill until set, for at least 4 hours and up to overnight.

Garnish chilled pudding with fresh whipped cream and chocolate shavings, if desired. Store any leftovers in the fridge, tightly covered, for up to four days.

https://content.jwplatform.com/videos/OhIQDteo.mp4

Homemade Chocolate Pudding is a classic, creamy dessert that's surprisingly easy to make…and after trying this silky, decadent chocolate pudding recipe, you'll never want store-bought again!

Top 6 homemade chocolate pudding recipes from across the web

The most viewed homemade chocolate pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Sweet Potato Chocolate Pudding...

The Best Vegan Chocolate Pudding

Easy Chocolate Pudding

Mississippi Mud Pie

Homemade Chocolate Pudding Recipe

BEST Homemade Chocolate Pudding

Top 6 homemade chocolate pudding recipes from across the web

The most viewed homemade chocolate pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Sweet Potato Chocolate Pudding...

The Best Vegan Chocolate Pudding

Easy Chocolate Pudding

Mississippi Mud Pie

Homemade Chocolate Pudding Recipe

BEST Homemade Chocolate Pudding

The most viewed homemade chocolate pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine