Honestly, I don’t mean to overdose everyone on chocolate, but I had to add this recipe for those who might have over-flowing chocolate in their microwave after making this Microwave Pudding. I’ve been obsessing about this so I wanted to offer an alternative recipe.
This recipe is very similar to the microwave chocolate pudding recipe I posted earlier this month. However, I made a few measurement adjustments and cooked it on the stove instead of the microwave.
While I was working with this recipe and taking pictures I dropped my camera into the pot while the pudding was cooking. It’s a good thing ‘grampy’ wasn’t home. He’s really not thrilled about my picture-taking obsession, and if he happened to see me drop the camera he would have snapped to say the least. Oh, thank goodness, I was able to clean it up and it’s still working.
Back to the pudding . . . You can make this version dairy free and everyone will enjoy it. This takes about 15-20 minutes total prep/cook time and 2-3 hours chill time. Make it in the morning after the kids go off to school and you will have a very special after dinner dessert.
This is also a great dessert for the upcoming holiday this weekend.
- 1 graham cracker pie crust (choose your favorite flavor)
- ¼ cup cornstarch
- 3 TBLS. unsweetened cocoa powder
- 2½ cups milk (you can use almond milk, coconut milk, or whatever non-dairy milk you prefer)
- 1-3 TBLS. honey (or you can use your preferred sugar, i.e. coconut sugar, stevia, etc.)
- ½ cup 60% cacao chocolate chips
- 1 tsp. vanilla extract
- In a 2½ quart saucepan sift in the cornstarch and cocoa powder and stir to blend. Turn on the burner to medium and stir in the milk. Stir constantly to blend the ingredients and to keep the mixture from sticking to the pan.
- Continue stirring for about 5 minutes you will notice the mixture start to thicken and it will look smooth and shiny. Now add in the honey (or sugar) and the vanilla extract if using. Taste for sweetness. It will not be sugary sweet, so if you like it sweeter you can add more honey/sugar as as desired.
- When the mixture starts to bubble once or twice, remove from heat and add in the chocolate chips and stir until blended.
- Pour the mixture into the graham cracker crust and cover with plastic wrap to prevent a skin from forming.
- Chill at least 2 hours or more. This can be made in advance and will stay for 2-3 days.
Grampy is our chocolate pudding pie taster and he said this was really delicious and enjoyed it with a cold glass of milk.