Homemade Chocolate Pudding

When I was a kid, my mom had wonderful heavy glass dessert cups, with stems. She made space in the refrigerator for a tray, then placed the dessert cups on the tray on the counter. After she’d cooked pudding, or mixed up Jell-O, she poured the desserts into them, assuring an even portion for everyone in the family.

I learned to absolutely love the “skin” on the top of the pudding! It was the best part!

Sometimes I buy Kozy Shack chocolate pudding, in a container that has probably two cups in it. I have to really avoid the idea that one container serves one. I could just stand there and eat it all without putting it into a dish. Lamentably, Kozy Shack never gets a “skin” on the top.

I don’t know what ever happened to Mom’s dessert cups, but I have saved the little glass pots from Oui yogurt, and they are equivalent to about 1/2 cup. And the pudding tastes just as wonderful from them.

You can whip this up in about 15 minutes. It cools quickly.

I found this delicious recipe on SpendWithPennies.com. I love the way this pudding comes out!       I measured, and followed it religiously, except for placing plastic wrap over the top. Usually, I’m not really meticulous about exact measurements.

You’re free to be adventurous with add-ins, aside from the required whipped cream topping (heavenly!). You can add fresh or frozen fruit, crumbled wafer cookies, crushed Oreos, or dip with Mint Girl Scout Cookies!

Homemade Chocolate Pudding

Ingredients:

1 ⅓ cup Sugar
⅔ cup Cocoa
⅓ cup Cornstarch
Pinch Salt
4 ½ cups Milk
3-4 tablespoons Butter
1 teaspoon Vanilla

Instructions: 

In a saucepan, combine sugar, cocoa powder, salt, and cornstarch. Mix well. Add in cold milk, whisk until combined. 
Increase heat to medium, stirring constantly until mixture reaches a boil.
Allow mixture to boil for 1 minute while stirring constantly. Remove from heat and stir in butter and vanilla.
Allow mixture to cool completely, stirring occasionally to avoid a skin forming on the pudding.
Serve chilled or warm.
Note: Place a plastic wrap directly on the surface of the pudding while it cools to avoid a skin from forming.