Big Batch Homemade Chocolate Pudding Recipe
Rich, creamy, and made from scratch, this big batch chocolate pudding is perfect for filling homemade pudding cups, serving straight from a bowl, or using as the filling for a chocolate pie. One batch starts with a full gallon of milk, making it especially handy for larger families, gatherings, or stocking the refrigerator with an easy homemade dessert.
Equipment
- Large heavy-bottomed stockpot or Dutch oven (at least 8 quarts)
- Whisk
- Individual serving cups or a large serving bowl
Ingredients
- 2 cups unsweetened cocoa powder sifted
- 1⅓ cups cornstarch sifted
- 4 cups granulated sugar
- Pinch of salt or up to ½ teaspoon to taste
- 16 cups 1 gallon whole milk
- 16 tablespoons 1 cup butter
- 4 teaspoons vanilla extract
Instructions
- Sift the cocoa powder and cornstarch into a large, heavy-bottomed stockpot or Dutch oven.
- Add the sugar and salt. Whisk the dry ingredients together until evenly combined.
- Slowly pour in the whole milk, whisking continuously as you pour to create a smooth mixture.
- Place the pot over medium heat. Cook, stirring constantly and making sure to reach the bottom and corners of the pot to prevent scorching, until the pudding thickens and comes to a boil.
- Once the pudding reaches a boil, continue cooking and stirring for 1 additional minute.
- Remove the pot from the heat. Add the butter and vanilla extract. Stir until the butter has completely melted and the pudding is smooth and glossy.
- Pour the pudding into individual serving cups, shallow containers, or a large serving bowl.
- Allow the pudding to cool slightly, then refrigerate within 2 hours. Chill for at least 4 hours, until completely set.
Notes
To prevent a skin from forming, place a piece of plastic wrap directly against the surface of the pudding before refrigerating. Leave it in place while the pudding chills, then remove before serving. This step is optional.