Chocolate Cornstarch Pudding

© Can Stock Photo/
roxanabalint

I had a ton of leftover cornstarch from a video project. We needed to recreate snow, and cornstarch works well as a snow substitute. However, once the video was in the can, I had to figure out what to do with all unused cornstarch. I gave a box to a friend, and I’ve been using it as a flour substitute in some of my cooking recipes. It’s worked well. I also prefer cornstarch over flour for sauces and gravies. All of this helped, but I still have a bunch of leftover cornstarch.

I soon found a pudding recipe that wasn’t bad, but of course I had to go in and make a few changes to make it better. It’s easy to prepare and it makes a tasty dessert. Best of all, you probably already have the ingredients in your pantries.

Gayle Martin

chocolate cornstarch pudding

  • 1/2 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 3/4 cups whole milk
  • 1 teaspoon vanilla extract*

Stir sugar, cocoa, cornstarch, cinnamon and salt together in a 2-quart saucepan. Stir in milk and turn heat to medium, stirring continuously with a wooden spoon until the mixture comes to a boil and has thickened enough to coat the spoon. Remove from heat and stir in the vanilla. Let cool briefly, stirring occasionally as the pudding cools to avoid a skin forming on the top. Serve warm or chilled. A pat of butter may be added if serving warm.

*Almond or coconut extract may be used instead of vanilla.

 

Cover photo by Rob Resetar

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