Reader question… “Can you turn this [banana pudding] into chocolate pudding by adding cocoa? How much do you think you’d need to add?” –Susie

You sure can! Start with the banana pudding recipe. Increase the sugar to 1 1/2 cups and add 3 squares of unsweetened chocolate or 1/2 cup of cocoa… and of course do not add the bananas! Here is the complete recipe for chocolate pudding made from scratch.

Chocolate Pudding Ingredients
1 1/2 cups sugar
3 squares (3 ounces) unsweetened chocolate OR 1/2 cup cocoa
3 tablespoons corn starch
1/2 teaspoon salt
3 cups milk
3 egg yolks, slightly beaten
1 tablespoon butter
1 1/2 teaspoons vanilla (this is necessary for the proper taste even though you are making a chocolate pudding)


The morning after a late spring snowfall

If you are using cocoa… start by combining the cocoa, sugar, corn starch, salt, and milk in a large saucepan. At first the corn starch may clump, but use a whisk and keep stirring and it will dissolve nicely. Still stirring constantly, cook over medium heat until the mixture starts to thicken and boil. Boil one minute. Remove the saucepan from the heat.

Using another dish, lightly beat the three eggs. (I use the same whisk.) Gradually stir about half of the hot corn starch mixture into the eggs. If you’re nervous about accidentally prematurely cooking the eggs with the heat, add the corn starch mixture one tablespoon at a time, and don’t forget to keep stirring as you add it in.

After about half of the hot mixture has been mixed into the eggs, pour all of the egg mixture back into the saucepan with the rest of the hot corn starch mixture. Stir both together thoroughly. Put the saucepan back on the heat, still stirring constantly, and boil the mixture for one more minute. Remove the pan from the heat again and stir in the vanilla and the butter.

If you are using chocolate… start by combining the sugar, corn starch, salt, and milk in a large saucepan. At first the corn starch may clump, but use a whisk and keep stirring and it will dissolve nicely. Still stirring constantly, cook over medium heat until the mixture starts to thicken and boil. Boil one minute. Remove the saucepan from the heat.

Using another dish, lightly beat the three eggs. (I use the same whisk.) Gradually stir about half of the hot corn starch mixture into the eggs. If you’re nervous about accidentally prematurely cooking the eggs with the heat, add the corn starch mixture one tablespoon at a time, and don’t forget to keep stirring as you add it in.

After about half of the hot mixture has been mixed into the eggs, pour all of the egg mixture back into the saucepan with the rest of the hot corn starch mixture. Stir both together thoroughly. Put the saucepan back on the heat, still stirring constantly, and boil the mixture for one more minute. Remove the pan from the heat again and stir in the vanilla, butter, and chocolate squares until the butter and chocolate are melted and thoroughly mixed in.

Let the pudding cool completely, then top with whipped cream or serve plain.

I hope you will try this recipe. This pudding is REALLY, REALLY good!