How long do Chocolate Pudding Pots take to set?

They need about 2 hours in the refrigerator to firm up. For best texture, chill 3 to 4 hours.

Can I make Chocolate Pudding Pots without cornstarch?

Yes. Use an equal weight of all-purpose flour, but cook a bit longer to remove raw flour taste.

You can, but the pudding will be thinner and less creamy. For best texture, use whole milk or replace part with cream.

Why did my pudding become lumpy?

Lumps happen when dry ingredients mix unevenly or the mixture cooks too fast. Whisk more vigorously and strain the cooked pudding if needed.

Can I freeze the pudding?

Yes. Freeze in airtight containers up to one month. Thaw in the refrigerator overnight and whisk gently before serving.

Delicious Chocolate Pudding Pots – Ready in 30 Minutes-

Description

Rich and creamy chocolate pudding that combines convenience with deep flavor, perfect for any occasion.

Ingredients

2 cups whole milk
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter
Chocolate shavings or whipped cream for garnish

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Instructions

In a medium saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt.
Cook over medium heat, stirring constantly until the mixture thickens and starts to boil.
Remove from heat and stir in the vanilla extract and butter until smooth.
Pour the pudding into small pots or serving dishes.
Let it cool to room temperature, then refrigerate until set, about 2 hours.
Serve chilled, topped with chocolate shavings or whipped cream.

Notes

For a silkier texture, strain the pudding through a fine mesh before pouring into pots. If it thickens too much in the fridge, whisk in a splash of milk before serving.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American