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Jun 9, 2009 07:08 AM

chocolate pudding

what is the reason that my chocolate pudding comes out soupy instead of creamy, any suggestions? i used the Sharffenberger chocolate website's recipe - which uses a double boiler - and it was delicious but soupy

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  1. Are you using whole milk or reduced fat?
    Keep in mind that corn starch doesn't begin to thicken until it reaches (and is maintained at) the boiling point. You may not be getting your mix hot enough or you may be adding the chocolate too early - not cooking it long enough after adding the chocolate.

    1. The reasons are not cooking the mixture long enough or not enough cornstarch for the amount of milk. As pointed out on the above post, cornstarch or any starch thickener needs to cook to a boiling point. The recipe calls for cooking the mixture over a double boiler which will take a long time. I think cooking it over direct heat, starting at medium then turn down to low as it begin thicken. Once thicken, cornstarch does not need to cook any further. The ratio of 4 tablespoon of cornstarch to 3 cups of milk in the recipe should be enough to thicken the pudding. Did you use teaspoon instead of tablespoon?

      1. Did you give it enough time to chill? It will thicken up quite a bit in the fridge.

        Striper Guy's chocolate pudding sounds really good, but I haven't tried it yet.. It's on my list. Here goes if you want to try a different recipe.

        1 Reply
        1. re: bear

          oh, great, i like that recipe i will try that thank you!

        2. thank you! can you estimate how long it should cook for ? also, i did use skim milk, so i will use whole milk next time.

          1. I make chocolate pudding all the time with both non-fat and whole milk. I've never been able to get creamy pudding with non-fat milk because there isn't enough butterfat. Additional cornstarch (an extra teaspoon or so) will make the finished pudding more solid but it'll be kind of gelatinous, not creamy. Adding an egg yolk would help get that creamy texture but defeats the goal of using non-fat milk. Both puddings will taste the same but the fat content (or lack of) definitely affects the texture.