I’ll admit to loving the Jell-O boxed pudding. Pudding pies and pudding cups made from the Cook-n-Serve Jell-O boxes was a staple in my mom’s dessert repertoire. However, my chocolate pudding of choice as a child was my typical breakfast when accompanying my grandpa to the local coffeeshop – a huge slice of homemade chocolate pie. Usually he let me order a Sprite with it as well. When I’m missing Grandpa and desire the creamy comfort of pudding, these days I generally choose to forgo the box and make the homemade version. It reminds me of that coffeeshop pie – especially when I add whipped cream on top.
This rich and creamy version has the smooth texture of Jell-O with significantly more flavor. While it still has plenty of sugar, the milk and eggs make this pudding protein rich and significantly less chemically than it’s Cook-n-Serve counterpart. And truly, it’s just as quick and easy.
Bo’s not a pudding fan (neither is Mike — I find them both strange) but the girls and I enjoy the creamy goodness of this chocolate pudding — sometimes even while it’s still warm. Anna and I made this together and she eagerly helped me lick the saucepan. Waiting for it to cool thoroughly is the most difficult aspect of this recipe!
- ⅔ cup sugar
- 3 Tbsp Cornstarch
- 3 cups whole milk
- yolks of 5 large eggs
- 1 tsp vanilla extract
- 4 oz semisweet chocolate baking bar
- Whisk sugar, cornstarch, milk and yolks in a medium saucepan. Bring to a boil. Reduce heat and cook 2 minutes. Remove from heat and add vanilla and chocolate. Stir until well combined. The filling can also be used as a pie filling.
- The leftover egg whites are great to use for Angel Food Cake.
***I often substitute skim milk for the whole milk because it’s what we have on hand. The picture above used skim milk and it’s still amazingly rich, creamy, and tasty!***