Ingredients
1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons margarine or butter
1 teaspoon vanilla extract
Directions
- In a saucepan, stir together sugar, cocoa, cornstarch and salt.
- Place over medium heat, and stir in milk.
- Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. I seem to find that boiling gently for about 2 minutes seems to work well.
- Remove from heat, and stir in margarine and vanilla.
- Let cool 5 minutes. I have found that allowing it to cool for about 5 minutes seems to have it at a nice temperature that is not scalding hot, but has thickened to a decent degree.
Notes
I found this recipe at Allrecipes.com. I tried many recipes before I found this one.
A few notes that I figure out along the way:
- Some recipes add chocolate chips. For those that like their pudding sweet, the chocolate chips will make it more sweet. From personal experience, it seems to make it too sweet. A few of the recipes that I tried were soo sweet that I couldn’t even finish a bowl because it was too sweet.
- Although I recommend letting the mixture boil for a few minutes and cooling for a 5 minutes, increasing the amount of time that the mixture boils or cools will increase how thick the pudding is. Conversely, the opposite will decrease how thick the pudding is. Adjusting these will help you figure out the perfect amount for your personal taste.
