Imperial chocolate pudding mix is a basic powder containing corn starch, cocoa powder, and artificial aroma. The DIY version eliminates artificial flavoring and creates a complete pudding recipe using organic ingredients with no inflammatory additives.
Based on: Pudding chocolat
· Makes approximately 20 servings
· Serving: 1/2 cup (120ml)
Why This Recipe is Seed Oil Free
Commercial Pudding chocolat from Imperial often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Pudding chocolat may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic cornstarch
80g (about 2/3 cup) · Bob's Red Mill Organic Cornstarch
Primary thickening agent that creates the signature pudding texture when heated with liquid
Adds richness and creates silky mouthfeel while providing healthy saturated fats
Organic vanilla extract
10ml (about 2 teaspoons) · Simply Organic Pure Vanilla Extract
Enhances chocolate flavor naturally without artificial aroma compounds
Sea salt
3g (about 1/2 teaspoon) · Redmond Real Salt
Enhances chocolate flavor and balances sweetness naturally
Instructions
Step 1. In a large, heavy-bottomed saucepan, whisk together 80g cornstarch, 60g cocoa powder, 200g cane sugar, and 3g sea salt until completely uniform with no lumps visible. This dry mixing is crucial because once liquid is added, lumps become nearly impossible to eliminate. Use a fine-mesh whisk and take 2-3 minutes to ensure even distribution.
Step 2. Gradually add 500ml (about 2 cups) of the cold organic milk while whisking constantly. Add the milk slowly, about 50ml at a time initially, whisking vigorously after each addition to create a smooth slurry. This prevents lumping and ensures the cornstarch dissolves evenly. Continue until you have a smooth, lump-free mixture that resembles thick cream.
Step 3. Add the remaining 1900ml milk and whisk until completely incorporated. Place the saucepan over medium heat and cook, stirring constantly with a whisk or wooden spoon, for 8-12 minutes until the mixture thickens significantly and coats the back of a spoon. The pudding is ready when it maintains ribbons when drizzled from the spoon and has a glossy appearance.
Step 4. Remove from heat and immediately whisk in 45g butter until completely melted and incorporated, followed by 10ml vanilla extract. The butter should melt quickly from residual heat - if it doesn't melt within 30 seconds, return to very low heat briefly. Whisk vigorously for 1-2 minutes to create a silky, glossy finish.
Step 5. Strain the pudding through a fine-mesh strainer to remove any remaining lumps, pressing gently with a spatula if needed. Divide into individual serving containers or transfer to a large bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming - the wrap should touch the entire surface.
Step 6. Refrigerate for at least 2 hours until completely set and chilled. The pudding will continue to thicken slightly as it cools. Serve chilled directly from containers, or whisk briefly before serving if you prefer a smoother texture. Can be garnished with whipped cream, fresh berries, or a sprinkle of cocoa powder.
Storage
Store covered in refrigerator for up to 5 days. Always keep plastic wrap pressed against surface to prevent skin formation. Can be frozen for up to 1 month - thaw overnight in refrigerator and whisk before serving.
Cost Comparison
Cost per serving (homemade)$0.58
Cost per serving (store-bought)$0.89
Savings35%
Initial investment in organic pantry staples is higher, but ingredients make multiple batches. The per-serving cost decreases significantly with bulk buying, and you control all ingredients for maximum quality.