Czech Chocolate Pudding (Čokoládový pudink)

Quick and tasty Czech dessert made of milk, cornstarch and chocolate.

Course Dessert

Cuisine Czech

Keyword Cornstarch, Quick treats

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 285kcal

Pour 2 cups whole milk into a saucepan and heat it on the stove. Once the milk is lukewarm to warm, transfer about ¾ cup to a separate container. Whisk in 3 Tablespoons cornstarch and 3 Tablespoons granulated sugar until combined.
Carefully bring the remaining milk in the saucepan to a boil. Add 2 ounces milk chocolate broken into pieces to the boiling milk, reduce the heat to medium, and stir until the chocolate melts.
Remove from heat and gradually add the milk mixture with cornstarch while stirring. Return to the stove, bring the pudding to a boil, and simmer for a minute.
Pour the cooked chocolate pudding into bowls and let it cool on the kitchen counter.

The basic recipe makes 3 portions.
The hot pudding has a runny consistency, but it will gradually thicken as it cools.
SERVING: Serve the chocolate pudding as it sets in the bowl. For an extra touch, consider topping it with fresh fruit, a dollop of whipped cream, coarsely grated chocolate, or adding a few small biscuits (Czechs like to add Piškoty to their pudding).
How to store: Refrigerator: After cooling completely, cover the pudding with cling film in the fridge to keep it fresh. Consume within three days. Freezer: Avoid freezing, as thawed pudding may become lumpy and irregular in texture.