Decadent Chocolate Pudding on a budget

I discovered this recipe on line a couple of years ago when I needed to come up with something chocolaty for dessert, but didn't realize until the last minute that I was actually out of eggs. It was originally a chocolate pie filling recipe, so I modified it slightly to make it a little more creamy.  This is now my "go to" recipe for pudding!  Of course, it takes much longer to make than opening a box of instant pudding, but I promise you, once you try this, you will NEVER want to make the instant stuff again!  And the best part is, it is a very rich tasting dessert that won't cost a lot to make!

This is an absolutely perfect little dessert to make for a special occasion; or better yet, get someone else to make it for you!  Super easy, but just remember to be patient and KEEP STIRRING!

 

Decadent Chocolate Pudding

 

Ingredients:

 

2/3 c sugar

1/4 c cocoa powder

1 tbsp. cornstarch

1/4 tsp. salt

1 2/3 c milk*  (preferably whole, but 2% is fine.  I've even used 1%, but it isn't as rich tasting)

2 tbsp. butter

1 tsp. vanilla

1 tsp. additional flavoring of your choice  (I usually add almond or another tsp. of vanilla; Victoria

                                                                     loves the addition of peppermint extract!) (Kahlua would

                                                                     be REALLY nice...)

 

*heating the milk slightly instead of adding it directly from the fridge will reduce the amount of thickening time. (thank you Aunty Val for that tip!)

 

Directions:

 

1) Combine dry ingredients in a medium saucepan.  SLOWLY add milk (heated - see *note) and stir

     with whisk.

2)  Cook over medium heat, stirring constantly!  As soon as it starts to thicken (after about 10-14 minutes), let it come to a boil.  Boil for 1 minute, stirring constantly.

3)  Remove from heat, add butter and flavoring, stir well.  Pour into serving dishes, let cool.

 

Serve with whipped cream and chocolate shavings on top, if desired.

 

 

I always double this recipe; it will make 7 servings if doubled of about 1/2 c each.