Microwave Chocolate Pudding
One of the easiest treats on the planet, this is almost impossible to mess up. And, you can serve this with fresh berries and bananas if you want!
Recipe makes about 4 cups
Equipment:
- Measuring cups and spoons
- Whisk
- Small bowls for portions
- Microwave safe mixing bowl (I used a 12 cup Pyrex for easier pouring)
- Plastic wrap
Ingredients:
- ⅔ cup sugar
- ¼ cup cocoa powder
- 3 tbsp cornstarch
- ¼ tsp salt
- 2 ¼ cups milk
- 2 tbsp butter (optional-ish)
- 1 tsp vanilla (optional-ish)
Notes: You can easily make this dairy-free with almond milk, or use lactose-free milk instead. I Strongly Advise not using soy milk!
Instructions:
- Combine sugar, cocoa, cornstarch, and salt in your microwave safe bowl. Whisk well and then gradually add the milk to avoid clumping.
- Microwave on high for 6 minutes, whisking well every 2 minutes. You may need an extra minute or two depending on your microwave. Stir every thirty seconds to avoid burning if you do.
- Stir in butter and vanilla until fully incorporated. Some people say you don’t need it, but I find it elevates your pudding to the next level!
- Divide your pudding into 4 or 6 serving dishes, depending on preference. Cover each portion with plastic wrap directly on the pudding surface to avoid the dreaded ‘pudding skin.’
- Chill for 3-4 hours, or if you’re like me about 30-40 minutes while you have lunch and then sneak it from the fridge when no one’s watching.