Chocolate lovers come in all shapes and sizes. My kids love chocolate as passionately as I do, but more often than not, my idea of the perfect chocolate cake will turn out to be too rich and dark for their taste. They’ll eat the cake, toned down with a scoop of vanilla ice cream, but will beg with big puppy eyes and chocolate covered lips for a milk chocolate dessert the next time I’m baking. As a special treat to close an ordinary weeknight dinner, I wanted to surprise them with a homey dessert they would be sure to love: Homemade Milk Chocolate Pudding. Nothing intense, nothing dark, just vanilla and milk chocolate comfort flavors.
Don’t be fooled. I make it sound like it’s all about the kids, but there is always a cup of pudding for me too. I would never turn my nose up at milk chocolate!
My favorite part about homemade pudding is the little skin it gets on top. There’s something about its hint of texture that yields to the smooth pudding underneath. My perfect pudding would be like a Napoleon of pudding and pudding skin, but having pudding become an intense process would ruin the beauty of pudding. This pudding recipe is so easy and comes together so quickly that I wouldn’t want to ruin its simplicity by trying to increase the skin. But it’s food for thought… maybe a project to keep the kids busy on a rainy summer afternoon.
Five ingredients. Three steps. And a perfect milk chocolate dessert to please the kids for dinner. Topped with crumbled graham crackers and mini marshmallows, it’s the dessert of kids and kings.
- 8 ounces of milk chocolate (2 bars of Ghirardelli or other high quality chocolate)
- 3 cups of 2% milk
- ½ cup of sugar
- ¼ cup of corn starch
- 2 teaspoons of vanilla extract
- 1 pinch of salt
- Break the chocolate into pieces by hand.
- Pour the sugar, salt, and corn starch into a medium sauce pan. Mix with a whisk to combine.
- Pour the milk into the sugar and corn starch in one stream, whisking to minimize lumps.
- Add the vanilla. Turn the heat on medium, stirring occasionally. Cook for a good ten minutes to fully cook the corn starch taste out. It's fine if it comes to a boil, but lower the heat to make it a very gentle and lazy boil.
- After 10 minutes, add the chocolate and stir until melted, for another 1 to 2 minutes. Remove from heat. Pour through a strainer to remove any cornstarch lumps.
- Pour into one big container or small, individual containers. Cool for 2-3 hours. Will keep in the fridge for up to 4 days, covered loosely with plastic wrap.