I took a quick photo of my daughter with one of my new backdrops and just had to post it 🙂 Plus, this is a kid-friendly food blog post, so I thought it would be okay. Yep, that is a backdrop! I don’t have any props – just gave her the chair from her room and a pearl necklace. It was so fast I didn’t even cover my carpeted flooring. That’s okay. Keeping it real and simple here. The backdrop was put up temporarily using painter’s tape.
This recipe works!!! I was so happy this recipe worked AND both kids liked it. I would only post this if my 6 year old and 2 year old liked it as well because I feel it is important for it to pass the kids’ picky palate test. My kids aren’t terribly picky… but I do find that children seem to be more sensitive to flavors.
Jello pudding is a staple in most households and most of these ingredients are actually in the box (like sugar, cornstarch, and chocolate). However, the pudding isn’t quite as dark when made homemade because you don’t have red #40, yellow #5 and blue #1. Even if you don’t care about those things, this is really a cinch to make and you don’t have to run out to the store to buy a box if you have these simple ingredients on hand.
***Update*** regarding “Instant” as many people have commented about this not being an instant pudding. The definition of the adjective “instant” per Merrium-Webster is: “a (1) : premixed or precooked for easy final preparation<instant pudding>”. This is why the books publish this recipe as instant. Hey. learn something new every day!
Also, please note this is called instant because it contains no lengthy cooking time watching eggs. If you watch professionals make chocolate pudding from scratch, the pudding will contain egg yolks and a host of other ingredients with a much lengthier cook/wait time. That is why it is called instant in this sense. I was confused at first, too. But then I found the “real” recipe for chocolate pudding. This is faster. Believe me.
Instant Chocolate Pudding Mix
makes 3 and 3/4 cup mix
3 oz. Dutch processed cocoa*, about 1 cup
2 oz. cornstarch, about 1/2 cup
6 oz. powdered sugar, about 1 and 1/2 cups
1 and 1/2 oz. instant non-fat dry milk, about 1/2 cup
1 tsp salt
*I have successfully substituted Hershey’s Dark Cocoa in the past. This product contains a mixture of natural and Dutch processed cocoa. But, I made this recipe with King Arthur Flour’s Double Dutch Cocoa.
1. I put everything in an airtight container on my kitchen scale. The kids shook it, and we were done!
Original directions state to store in the fridge up to 1 month. I think you could get at least 3 months. Plus, I store these ingredients in my pantry, so mine is in my pantry. The freezer would be a great storage spot, too!
How to make the pudding:
(I have been able to also halve the recipe by using half the ingredients. To halve the pudding mix, you need 7/8 of a cup, or 1 cup minus 2 Tb., then halve the rest of the ingredients of course.)
1 and 3/4 cup Chocolate Pudding Mix
2 cups of milk
2 cups of cream**
1 tsp. vanilla extract
**I have also used half and half to replace the milk and cream before and it has been successful. I have read reviews that 2% milk works as well.
1. In a medium sized saucepan: whisk together your pudding mix and liquid ingredients (milk and cream or half & half). (This part is also why you need dutch processed cocoa. It dissolves in liquids much better than natural.)
2. Heat them on medium. Boil and whisk together. Whisk once in a while.
3. Once it starts boiling, turn the heat down to low and whisk together for FOUR minutes. Whisk constantly to keep the bottom from burning.
4. Take pot off the heat, whisk in the vanilla.
5. Pour this mixture through a fine mesh strainer and into a bowl. Cover the pudding with plastic wrap right on the surface. Chill for 4 hours. Feel free to top with whipped topping, oreos, etc.
Recipe from Alton Brown Good Eats volume 2 which calls it “instant chocolate pudding mix”
as well as the Food Network website