You all know how much I love my crock pot, right? From soups and stews to chicken and ribs, I use my crock pot to make everything! Or at least I thought I did. A few days ago I was browsing one of the many blogs I read and I came across a delicious recipe for a crock pot dessert! It never occurred to me to make a dessert in the crock pot and I knew I had to try it.
My kids have been really into chocolate pudding as a dessert lately. Most of the store bought brands are full of yucky preservatives so I wanted to make some homemade pudding. But the thought of standing at the stove stirring was not so appealing. So I looked all over the internet for a crock pot chocolate pudding recipe and I came up empty. Most things in the crock pot that include chocolate are more like lava cakes–cake on the top and gooey chocolate sauce-ish stuff on the bottom. While that sounds delicious it wasn’t what I had in mind for the kids.
So I figured I’d make my own recipe up and see what happened. And IT WORKED. Not only did it work, it blew my mind! This is seriously the easiest, most delicious pudding recipe I’ve ever tried. It’s not too sweet and it’s not too thick…it’s just right.
Crock Pot Chocolate Pudding
- 4 cups of milk, divided (I used 2% but I’m pretty sure almond milk would be just fine too)
- 2 cups of semi sweet chocolate chips
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
- Dump all the chocolate chips on the bottom of the crock pot.
- Pour in 3 2/3 cups of milk and add salt. Gently stir.
- Put crockpot on high for 4 hours.
- Every 20 minutes for the first hour gently stir the mixture. (Once the chocolate chips are melted and the mixture looks like chocolate milk, you don’t have to stir anymore.)
- Let the mixture cook on high for one more hour (at this point it will have been cooking for a total of 2 hours).
- Dissolve 3 tablespoons of cornstarch in the remaining 1/3 cup of milk. Then pour it into the crockpot and gently stir.
- Cook on high for the remaining 2 hours. The pudding should start to bubble around the edges and the middle will start to look darker and more solid (pictured below, left).
- After 4 hours, use a whisk to mix it all up until it’s smooth (pictured above, right). The pudding will be very hot and should be slightly thick.
- Let it cool for a few minutes and then spoon it into individual cups or one big bowl.
- Refrigerate for at least 2 hours. Pudding will continue to thicken as it chills.
- Serve with whipped cream!
This pudding definitely has a richer, more chocolatey flavor than the overly sugary stuff you’d get at the grocery store so I wasn’t sure if my little helper would love it as much as I did. Turns out he couldn’t keep his hands off it. And he kept saying “Mama, like it. Like it a loooooot.”
Other Crock Pot Recipes