Best Chocolate Milk Pudding Recipes

OAT MILK CHOCOLATE PUDDING

Steps:

• In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
• Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
• Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
• Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.

MILK CHOCOLATE PUDDING PIE WITH BROWNIE CRUST

Steps:

• For the crust: Position a rack in the middle of the oven and preheat the oven to 325 degrees F.
• Coat the inside of a 9-inch pie plate with nonstick cooking spray.
• Melt the chocolate and butter in a small saucepan over medium heat, stirring continuously. Stir both of the sugars and the vanilla and salt into the chocolate mixture with a whisk. Remove from the heat and let cool for a few minutes. Stir in the egg and beat vigorously until fully incorporated. Add the flour and cocoa powder and stir just until combined; the batter should be sticky and fairly stiff.
• Spoon the batter into the middle of the pie plate and cover the batter with a piece of plastic wrap big enough to cover the pie plate. Smooth the batter across the bottom of the pie plate and 1/2 inch up the sides using your fingers. Remove the plastic wrap and bake until the top is crispy and a toothpick inserted into the center comes out clean, about 15 minutes. (Check the batter after 10 minutes; if the sides are slumping or the bottom puffs up, use the rounded back of a large metal spoon to push the sides back up the pie plate and the bottom back down.) Set aside on a wire rack to cool, at least 15 minutes.
• For the pudding: Whisk the sugar, cocoa powder, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, then the milk until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Stir in the chopped chocolate and vanilla until melted, then remove from the heat. Pour into the pie shell and cover with plastic wrap pressed gently against the pudding's surface (only if you don't want a skin to form). Refrigerate until set, about 2 hours.
• Shave some milk chocolate with a vegetable peeler or grater and scatter the pieces over the pie.

MILK CHOCOLATE BANANA PUDDING

Steps:

• Place milk in a medium saucepan and bring to a simmer. Whisk in both chocolates and heat until melted and smooth. Remove from the heat.
• Whisk together the yolks, sugar, and cornstarch in a large bowl. Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat and whisk until thickened. Remove from the heat, stir in the vanilla, and transfer to a clean bowl. Place a piece of plastic wrap over the surface of the pastry cream and let cool to room temperature.
• Spoon about 1 cup of the pastry cream into a 9 by 13-inch glass dish. Layer the cookies, bananas, and pastry cream in the bowl, ending with the pastry cream. Cover tightly and refrigerate until chilled, at least 4 hours or overnight. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with the chocolate shavings.

MILK-CHOCOLATE PUDDING CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 18 standard muffin cups with paper or foil liners. In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat butter with sugar on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture in 2 batches, alternating with milk. Beat in melted chocolate.
• Divide batter evenly among muffin cups, filling each about two-thirds full. Bake until a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack. (Cupcakes can be made ahead up to this point and stored in an airtight container at room temperature up to 2 days.)
• Transfer pudding to a pastry bag fitted with a 1/4-inch plain round tip. Insert tip in top of a cupcake and squeeze until cupcake begins to mound. Repeat with remaining cupcakes. Refrigerate until cold, about 30 minutes and up to 1 day. Spoon about 2 teaspoons ganache over top of each cupcake; top with chocolate curls. Refrigerate at least 15 minutes before serving.

MILK-CHOCOLATE PUDDING PIE

Steps:

• Crust: Preheat oven to 375 degrees. In a food processor, pulse wafers until finely ground (you should have 1 1/2 cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes. Bake until dry, about 12 minutes. Let cool completely.
• Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, cinnamon, and salt. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in both chocolates until melted, then butter. Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days.
• Topping: Whisk cream with confectioners' sugar and vanilla to medium peaks. Dollop on top of pie. Serve immediately. (For cleanest cuts, wipe knife between slices.)

CREAMY MILK CHOCOLATE CORNSTARCH PUDDING

Steps:

• In a saucepan combine the first 4 dry ingredients.
• Add in milk and half and half cream; cook over medium heat stirring/whisking until thickened and just at a slight bubble (do not boil hard) remove from heat.
• Immediately pour into serving dishes allow to sit at room temperature until cooled.
• Enjoy warm or refrigerate until cold.

MALTED MILK CHOCOLATE PUDDING

Steps:

• Whisk the egg in a medium bowl. Whisk the milk, 1/3 cup malted milk powder and the cornstarch in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking, until slightly thickened, about 4 minutes (the mixture will look like heavy cream). Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten egg, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 2 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and vanilla and whisk until smooth.
• Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
• Whisk the heavy cream with the remaining 1 tablespoon malted milk powder in a medium bowl until soft peaks form. Top the pudding with the whipped cream and malted milk balls.

MILK CHOCOLATE PUDDING

Steps:

• Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth.
• Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.

CHOCOLATE MILK CREAMY RICE PUDDING MADE THE OLD FASHIONED WAY

Steps:

• Either cut the recipe in half or find a baking dish that holds at least 10 cups ungreased; cooking UNCOVERED is essential.
• Set oven temperature to 275 degrees F.
• Move shelf to low center and keep dish near the front so you can just reach in and stir.
• Stir all the raw ingredients together; the milk will be cold and take awhile to start cooking.
• Cook for 40 minutes, reach in with fork and stir.
• Cook for another 40 minutes, reach in and stir.
• By this time the rice might have started swelling.
• Cook another 35 minutes and stir, the rice should be swollen, sticking together in clumps so stir a lot, mash down with fork, get in bottom edges of baking dish, try to get as many grains separated as you can.
• Cook for another 30 minutes and stir, most of the rice will not have clumped again.
• Fairly early on a skin will form on top, just stir it all back in each time until the last.
• After another 30 minutes, it should be about done so stir once more.
• Some of the rice should be floating near the top and it will look runny.
• Bake another 20 to 30 minutes; I let skin form on the final cooking.
• Remove from oven and set on trivet to cool.
• It's best to wait until it's entirely cooled to room temperature or just slightly warm before digging into it with a spoon; this takes patience.
• If you do it while it's hot, it's very runny and you will get too much creamy and what remains won't be as nice.
• It thickens as it cools.
• Store covered in refrigerator; it will thicken more yet, get sticky, chewy and creamy in spots.
• If it works for you, you can add cinnamon, raisins, or try other ideas.
• I don't know what would happen if you warmed the milk first but I think it wouldn't be the same.
• The cooking time may be up to 1/2 hour more than stated.

MILK CHOCOLATE PUDDING PARFAITS WITH RASPBERRIES

Steps:

• Whisk 1/2 cup sugar, cocoa and cornstarch in heavy large saucepan. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens slightly, about 4 minutes. Remove from heat.
• Whisk yolks and eggs in large bowl. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk over medium heat until mixture thickens, about 5 minutes (do not boil). Remove from heat. Add chocolate, butter and vanilla; whisk until mixture is smooth. Cool 10 minutes, whisking occasionally.
• Spoon 1/4 cup pudding into each of 6 Champagne glasses. Top each with 4 raspberries. Repeat layering 1/4 cup pudding and 4 raspberries in each glass. Divide remaining pudding among glasses. Cool completely. Beat cream and 2 tablespoons sugar in large bowl to stiff peaks. Top parfaits with cream. Chill at least 2 hours and up to 8 hours. Top with remaining berries.

ALMOND MILK-CHOCOLATE PUDDING POKE CAKE

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon or chopstick.
• Beat 1 pkg. pudding mix and 1-1/2 cups milk in large bowl with whisk 2 min. Immediately pour 1/2 the pudding over warm cake. Pour remaining pudding over top of cake; spread to form even layer. Cool 15 min.
• Beat remaining pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Spread over cake; top with sprinkles.
• Refrigerate 1 hr.

MILK-CHOCOLATE GANACHE FOR PUDDING CUPCAKES

Steps:

• In a small saucepan, bring cream and corn syrup to a boil. Pour over chocolate in a heatproof bowl and let stand 5 minutes. Whisk until smooth. Let stand until mixture has a thick, pourable consistency, about 5 minutes more. Use immediately.

CHOCOLATE PUDDING - CONDENSED MILK VERSION

Steps:

• Combine cocoa and cornstarch in bottom of heavy bottomed saucepan. Add condensed milk and water and stir to combine.
• Use medium low heat and stir regularly until cit begins to thicken.
• Once it starts to thicken, stir constantly until it begins to boil/bubble.
• Allow pudding to cook for one more minute after it first begins to boil/bubble.
• If the pudding got lumpy (either heat was a little high or it wasn't stirred enough when it was thickening, use an immersion blender or whisk to make it smooth.
• Remove pudding from heat and stir in vanilla. You can substitute almond flavoring for the vanilla if you prefer that flavor.
• Pour into four bowls. Cover with plastic wrap, pressing the plastic onto the top of the pudding; this will prevent the pudding from forming a thick skin.
• Refrigerate until chilled or eat immediately. Serve with whipped topping.

ALMOND MILK CHOCOLATE PUDDING

Steps:

• Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan; whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time. Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
• Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowl and refrigerate until chilled, at least 30 minutes.

MILK-CHOCOLATE PUDDING

Steps:

• In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. Whisk in milk and egg yolk. Bring to a boil over medium-high, whisking constantly; cook 2 minutes. Remove from heat; whisk in vanilla and chopped chocolate until melted. Pour mixture into a bowl and cover with plastic wrap, pressing wrap directly onto surface to prevent skin from forming. Refrigerate until cold, at least 30 minutes and up to overnight.

WARM MILK-CHOCOLATE CROISSANT-BREAD PUDDING

Steps:

• Preheat the oven to 350°.
• In a medium saucepan, combine whole milk with the vanilla bean and seeds and the salt; bring to a simmer.
• Cover and allow the milk stand off the heat for 15 minutes.
• Discard the vanilla bean.
• Add half of the chopped milk chocolate to the warm milk and whisk until smooth.
• Let the milk and chocolate mixture cool for 15 minutes.
• Whisk in the eggs.
• In a 9 x 13" baking dish, toss the croissant cubes with the remaining chopped milk chocolate.
• Pour the chocolate custard over the croissant pieces; press lightly to submerge them in the custard.
• Bake for 30 minutes, until the bread pudding is risen and set.
• Let the chocolate bread pudding cool slightly, then cut it into squares and serve warm, with ice cream.
• To Make Ahead:.
• The bread pudding can be refrigerated overnight. Be sure to rewarm the pudding before serving.

MILK CHOCOLATE BANANA PUDDING

Steps:

• MILK CHOCOLATE PASTRY CREAM:.
• Place milk in a medium saucepan and bring to a simmer.
• Whisk in both chocolates and heat until melted and smooth. Remove from heat.
• Whisk together the yolks, sugar, and cornstarch in a large bowl.
• Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat abd whisk until thickened.
• Remove from the heat, stir in the vanilla, and transfer to a clean bowl.
• Place plastic wrap over the surface(touching the cream)of the pasrty cream and let cool to room temperature.
• ASSEMBLING THE PUDDING:.
• Spoon about 1 cup of the pastry cream into a 9"x13" glass dish.
• Layer the cookies, bananas, and pastry cream in the dish, ending with the pastry cream.
• Cover tightly and refrigerate until chilled, at least 4 hours or overnight.
• Just before serving, spread the whipped cream over the top of the pudding and sprinkle with chocolate shavings.

CHOCOLATE MILK PUDDING

Steps:

• Melt the chocolate in a double boiler stirring until smooth, mix gelatin and 100 ml cup of hot water.
• Beat egg yolk and sugar with electric mixture, cook milk in low medium, combine egg yolk chocolate and gelatin.
• Beat egg whites and 30 g sugar with electric mixture until stiff peaks.
• Then add the cool chocolate mixture to the egg whites.
• Fold the mixture into greased pan and refrigerate to set for 2 hours.
• Serve with whipped cream if desired.

MILK CHOCOLATE AND MIXED NUT BREAD PUDDING

Steps:

• Preheat oven 350 degrees F.
• Melt the butter in non-stick saute pan. Add the cubed bread, allowing bread to toast and soak in butter. When the bread is golden brown, remove from the pan and set aside. In a deep bowl, add eggs, vanilla, sugar, and cream and mix well. Add the toasted bread, nuts, and chocolate and combine well. Let the bread stand in the mixture for 1 hour or until bread has soaked all the mixture.
• Grease the bottom and sides of a 10-inch baking dish. Pour the mixture into the prepared dish and bake for 35 minutes. Serve warm with extra chopped chocolate pieces as garnish.

MILK CHOCOLATE PUDDING WITH RASPBERRIES

Steps:

• Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
• Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
• When the milk is boiling, remove the saucepan from the heat and gradually whisk in the egg mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the chocolate chips until smooth.
• Divide the pudding among four to six 4-ounce bowls or 1/2-cup ramekins, topping each with 1 to 2 tablespoons of the berries. Cover with plastic wrap and refrigerate until fully set, about 2 hours.