DIY Chocolate Pudding Mix, Every Bit As Easy To Make As Store Bought.
Trust me: this DIY Chocolate Pudding Mix is just as easy to make as the store bought box mix but it happens to be way more delicious, and has none of the artificial ingredients. Yahoooo!
I make up a few batches of this mix to toss in my pantry for a quick after school treat or dessert. Because I try really hard to limit the processed foods I keep in my house (my kids get enough of that outside the house) I end up making homemade versions of a lot of store bought favorites.
Want to whip up a couple batches to stock your pantry with?
This recipe make one batch (about 4-6 servings) If you want to make more than one batch to store, you will need to multiply this recipe. I made two batches as a part of my DIY Pantry Staples experiment (check out everything else I made!)
- Decide how many batches you want to make, multiply recipe by that amount. Lets say you decide to make 2 batches...you will double the recipe as written.
- Measure out dry ingredients separately into two small bowls. (all the wet ingredients will be reserved until you actually make the pudding.
- Place ingredients from each bowl into separate zip lock bags or small mason jars.
- Label each jar and include cook instructions.
- Store in pantry until ready to use (my guess is that these should keep up to 6 months no problem)
- ½ C. Sugar
- 3 TBLS unsweetened cocoa powder
- ¼ C. cornstarch
- ¼ C. chocolate chips
- Pinch of salt
- 2¾ C. Milk (I prefer whole, any kind will do)
- 2 TBLS butter
- -To Make Mix-
- Combine all the dry ingredients (sugar, cocoa powder, cornstarch, chocolate chips, and salt) in a bowl.
- Transfer into a zip lock storage bag or small mason jar.
- Label with cook instructions.
- -Cooking Instructions-
- Dump dry mix into a small saucepan set to medium low.
- Add in milk, stir until all dry ingredients are incorporated into the milk.
- Stir frequently and bring mixture to a gentle boil.
- Reduce heat if necessary to keep pudding at a simmer.
- The chocolate chips should melt and incorporate into the mix and the pudding should begin to thicken.
- Continue to cook and stir for about 3-5 minute or until pudding is thick and smooth.
- Pudding will set and thicken more as it cools.
- Remove from heat
- let cool in pan.
- Transfer to serving dishes or glass bowl.
- Gently press a layer of plastic wrap directly onto the top of pudding so the pudding does not create a 'skin' as it cools.
- Refrigerate until cold.
- Pudding last about two days in the fridge.