Yes folks, it’s here! The homemade pudding from scratch that takes only a few minutes of your time and without a single scorched pot!
You will either love me or hate me for this. It’s that easy.
Homemade chocolate pudding usually requires a lot of stirring on top of the stove and often results in messy, sometimes scorched, pots. You can achieve the same thing without the fuss in the microwave by cooking a mixture of milk, eggs, sugar, cornstarch and cocoa in two to three increments at high heat, stirring in between to distribute the heat.
The trick is to let the mixture get hot enough for the cornstarch to cook, which will be obvious when you stir the pudding and it is thick enough to leave a trail. It’s so simple.
Now, just because your 8 year-old could make this pudding by herself doesn’t mean it lacks grown-up flavor. A combination of cocoa powder and 60-percent dark chocolate chips yields a deep chocolate flavor and a dreamy texture.
If the super-dark chocolate isn’t family-friendly enough or you’d like a less intense flavor, substitute milk chocolate or semi-sweet chocolate chips for the 60-percent chips.
Speaking of chocolate, for convenience, I recommend buying baking chips or baking disks. However, if you only have (or prefer) a block of chocolate, you will need to chop it into small pieces before making this recipe. One trick to make that easier for you is to heat the block in the microwave for 20 seconds to warm it very slightly. and then go at it with a serrated knife.
A spoonful of whipped cream on top makes this easy microwave treat special. But you knew that already, right?
Microwave Chocolate Pudding from Scratch Recipe
For the pudding
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons Dutch-processed cocoa powder
- 1/8 teaspoon salt
- 2 1/2 cups whole milk
- 3 egg yolks
- 4 ounces (about 3/4 cup) 60 to 70% chocolate baking chips
- 2 tablespoons unsalted butter, cut into chunks
- 1 teaspoon vanilla extract
For the whipped cream (optional)
- 1 cup heavy cream
- 2 teaspoons sugar
- 1/2 teaspoon vanilla extract
1 Combine the ingredients: In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.
Partially cover the bowl with plastic wrap, leaving a gap in one side so steam can escape. If you prefer not to use plastic wrap, cover with a paper towel or a plate that is set slightly askew.
2 Microwave the pudding: In the microwave, cook the mixture for 3 minutes. Remove from the microwave, remove the plastic, and whisk the pudding to distribute the heat.
Partially cover again and microwave for 1 more minute. Stir again. Continue to microwave in 30 second increments, stirring the pudding between each increment, until you see the mixture bubbling around the edges and the pudding has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding. The pudding will thicken further as it cools.
3 Add the chocolate, butter and vanilla: With a whisk, stir the chocolate chips, butter and vanilla into the bowl. Stir constantly until the chocolate and butter have melted and the mixture is smooth.
4 Transfer the pudding to serving dishes: Spoon the pudding into 4 small serving cups (5- to 6- ounce ramekins or tea cups work great). Chill in the refrigerator until cold.
5 Make the whipped cream: In the bowl of an electric mixer on medium-high speed, beat the cream, sugar, and vanilla together until the cream forms soft peaks. Dollop a spoonful on top of each serving cup and serve immediately.