Old Fashioned Chocolate Pudding with Cocoa Powder - Grandma's Recipe (2024)

FAQs

How do you spruce up instant chocolate pudding? ›

Use Evaporated Milk

Not only does it yield a luxurious texture, it dramatically improves the flavor of a pudding mix. For a tropical twist, reach for some canned coconut milk. It's rich, and the gorgeous taste is ideal for taking your instant pudding from meh to amazing.

If your easy chocolate pudding ends up grainy, there may be one of two issues. One is that some of the egg became scrambled when you were making the pudding. You can usually fix this by pushing the pudding through a fine mesh strainer. If that isn't the issue, the pudding probably just needs to be mixed more.

Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.

Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens.

My personal all time favorite is to add chunks or slices of bananas into the pudding and adding either whole or crushed vanilla wafer cookies. It adds texture and flavor. You could also add chunks of or shaved chocolate, to imitate the flavor of chocolate covered bananas.

How can I thicken my pudding? A simple way to thicken is with corn starch. 1 tbs of cornstarch will thicken 1 cup of liquid. If your liquid amounts to 4 cups, take half cup of that liquid (COLD) and mix with 4 tbs cornstarch in a small container.

Immersion Blender or Electric Whisk:If you've had a hard day at the gym, then you definitely do not need another arm workout. So go for a handheld immersion blender or an electric whisk to smooth out the pudding. Strain:Use a fine-mesh sieve to strain out the undesired lumps for a silky and creamy end result.

Steaming a smaller pudding for longer is not going to spoil it. We have steamed 1lb puddings for 8 hours many times.

If you still get clumps, whisking won't get rid of them. Use a blender to break them up. An immersion blender does the job with less hassle, but a standard blender will work as well. Many chefs and home cooks will push a variety of sauces and custards through a strainer or sieve to achieve a smooth consistency.

Half and Half: Using half and half instead of milk to make the pudding is better because it makes it more creamy, flavorful, and rich. It also makes the pudding thicker, which helps it to be substantial enough to act as a pie filling.

Does chocolate pudding thicken as it cools? ›

Keep in mind that the pudding will continue to thicken as it cools and chills.

It will coat the back of the spoon; test it by running your finger down the spoon. You should wipe a clear, clean line through the custard. Remove from heat. The pudding will thicken more as it cools.

However, I found that when you use the cool whip it helps to stabilize the rest of the ingredients and results in a thicker pudding.

Add Instant Pudding

Then, add the wet ingredients and bake the cake as directed. It'll be so moist and the pudding will give it a big flavor boost.

This phenomenon is known as “chocolate pudding turning green,” it can be somewhat alarming, but it is generally safe to eat. The green color results from a chemical reaction between the natural compounds found in cocoa powder and the acidity or alkalinity of other ingredients.

Immersion Blender or Electric Whisk:If you've had a hard day at the gym, then you definitely do not need another arm workout. So go for a handheld immersion blender or an electric whisk to smooth out the pudding. Strain:Use a fine-mesh sieve to strain out the undesired lumps for a silky and creamy end result.

You have seen it before, the lumpy chocolate pudding. This is due to parts of the dry mixture not incorporating into the wet ingredients. I like to put the pudding mixture into the bowl first and then very slowly add the milk, stirring or beating well after each addition, until I have a smooth texture.