Old Fashioned Chocolate Pudding with Cocoa Powder - Grandma's Recipe (2024)

FAQs

What is a substitute for cocoa powder in chocolate pudding? ›

Carob powder is a sweeter, caffeine-free option that can be used directly instead of cocoa, though you may need to adjust the sweetness elsewhere in your recipe. Unsweetened chocolate or chocolate chips can also be melted down as a substitute, requiring you to account for the additional fat and sugar they introduce.

If your easy chocolate pudding ends up grainy, there may be one of two issues. One is that some of the egg became scrambled when you were making the pudding. You can usually fix this by pushing the pudding through a fine mesh strainer. If that isn't the issue, the pudding probably just needs to be mixed more.

This can happen for several reasons: if the cooking process was rushed, if the filling wasn't carefully watched and stirred frequently, the filling was overcooked, the stovetop heat was too high, or if the pie isn't given enough time to chill. Any ingredient substitutions could also result in a runny chocolate pie.

If your liquid amounts to 4 cups, take half cup of that liquid (COLD) and mix with 4 tbs cornstarch in a small container. If you mix it with warm liquid it will be lumpy. Then as the pudding cooks, you whisk in the cornstarch mix, and it will thicken up when the pudding comes to a boil.

How to substitute cocoa powder for baking chocolate. Use three tablespoons of cocoa powder and one tablespoon of butter or vegetable oil for each 30 grams of chocolate you're replacing. Cocoa powder has a more intense flavour than baking chocolate, less fat, and, in most cases, no sugar.

The closest cocoa powder substitute is dark chocolate. The high cocoa content of most dark chocolate bars makes them an ideal swap for cocoa powder. Furthermore, dark chocolate is often lower in sugar and cocoa butter than milk chocolate bars.

Don't keep it too long!

Pudding that has been stored for too long will not feel fresh anymore and start to runny. Therefore, do not let the pudding stay in the refrigerator for days so that it does not runny.

Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens. You may have to adjust the seasoning, particularly vanilla.

However, I found that when you use the cool whip it helps to stabilize the rest of the ingredients and results in a thicker pudding.

Reheat and Stir:Uneven cooking is another culprit behind lumpy pudding. Add some more liquid, like warm milk, to loosen the mixture and adjust the thickness. Stir using a whisk. You will have to do a taste test to balance the flavors.

Can I use melted chocolate instead of cocoa powder? ›

While I don't recommend substituting chocolate for cocoa in a recipe (or vice versa), you can do it if you have to. The trick is to adjust your ratios to compensate for the higher concentration of cocoa solids in cocoa powder and the added fat in unsweetened chocolate.

In short, you can use hot chocolate powder as a cocoa powder substitute in a pinch, but you may not experience the depth of flavour you want. Because most brands of hot chocolate powder include sugar or sweetener, you may wish to reduce the amount of sugar you add to your baking recipe.

We love how using HERSHEY'S Chocolate Syrup in place of cocoa powder makes this HERSHEY'S Syrup One-Bowl Chocolate Cake extra-moist. Plus, the kids will have a blast squeezing it all in the bowl! Sometimes one bowl is all it takes to create something perfectly delicious!

For every three tablespoons of cocoa powder your recipe needs, use four ounces of chocolate spread. But choose wisely – make sure the spread is more cocoa and less sugar. You'll likely need to reduce the sugar in your recipe, as these spreads are quite sweet.