Homemade Jell-O Style Chocolate Pudding Recipe

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Sarah Jane Sanders

The flavor of this pudding changes dramatically depending on the ingredients used. Skim milk makes a pudding with the lighter taste and texture of the "low-fat" puddings where as whole milk gives the full flavor of the original. High end fancy cocoa powders like Valhrona will result in a really dynamic, flavorful chocolate pudding, whereas grocery store staples like Hershey's will have a simpler flavor more in line with the taste of the pudding you remember.

Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

Recipe Facts

Active: 5 mins
Total: 4 hrs
Serves: 4 servings

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Ingredients

  • 1/4 ounce powdered gelatin

  • 2 1/2 ounces milk

  • 5 ounces sugar

  • 3/4 ounce cocoa powder

  • 1/2 to 3/4 teaspoon kosher salt, half as much if iodized

  • 12 ounces milk

  • 2 teaspoons vanilla extract

Directions

  1. In a medium bowl, combine the gelatin and 2 1/2 ounces milk. Whisk with a fork to ensure no lumps remain.

  2. In a small sauce pot, combine the sugar, cocoa, salt and remaining milk over medium low heat. Whisk constantly until smooth and the mixture beings to bubble around the edges, about five minutes.

  3. Pour the hot dairy mixture through the sieve and into the bowl of gelatin. Whisk the gelatin into the chocolate mixture. Stir in the vanilla, and season with additional salt if needed (I've discovered the amount needed will vary according to the bitterness of the cocoa powder, which varies between brand and type).

  4. Set the bowl, uncovered, in the refrigerator. After fifteen minutes cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 2 hours.

  5. To serve: Whip the thickened pudding with a hand or stand mixer for a full minute to restore a creamy texture. (Alas, stirring or beating with a spatula alone will not sufficiently break up the pudding into a creamy, homogeneous mixture.) Spoon the whipped pudding into four serving dishes.

    If all the pudding is not eaten at this time, it will be necessary to re-whip the pudding before serving as prolonged refrigeration creates an unpleasantly firm texture.

Special equipment

sauce pot, whisk, sieve

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Nutrition Facts (per serving)
226 Calories
3g Fat
44g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 226
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 7%
Cholesterol 9mg 3%
Sodium 213mg 9%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 4%
Total Sugars 41g
Protein 6g
Vitamin C 0mg 1%
Calcium 134mg 10%
Iron 2mg 11%
Potassium 159mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)