Make your own homemade chocolate pudding with this Ninja Foodi Chocolate Pudding!
Did you know that you can make your own pudding right at home? That’s right! You can and it’s even better homemade.
This is simple to make in your Ninja Foodi but you will need to be using the Ninja Foodi Multi-Cooker because you will be using the Saute function.
This means that if you do not have a Ninja Foodi, you can make this on the stovetop too. So you do have options!
Do you need a candy thermometer to make pudding?
It is best to use a candy thermometer because you do need to get it right at 180*F.
This is going to be made in the Ninja Foodi on saute level 2 or 3, do not go above level 3 or it will cook too quickly.
Tips for Making Ninja Foodi Chocolate Pudding:
This pudding is ready to go in less than 20 minutes, but as you can imagine it’s best to let it sit in the fridge for a bit to cool.
We like to make this in the evening and let it sit until the next day but you can always enjoy it an hour or so later.
The leftovers can be stored in the fridge for up to 5 days in an airtight container.
Many add-ins can be used for this chocolate pudding such as whipped toppings and cookies or chocolate chips.
Do you have to use a Ninja Foodi for this Chocolate Pudding recipe?
As I mentioned, you can make this recipe on the stovetop too in a medium saucepan, so it is easy to customize and use on the stove as well.
Remember this is done though in the Ninja Foodi Multi-Cooker, so to cook it in your Ninja Foodi you will need to have the SAUTE function.
Time to enjoy a treat with your own homemade pudding!
Ninja Foodi Chocolate Pudding
- 1/2 Cup Granulated Sugar
- 1/2 Cup Semi-Sweet Chocolate Chips
- 1/4 Cup Cocoa Powder
- 1/4 Cup Cornstarch
- 2 1/3 Cups Whole Milk or 2%
- 3 Egg Yolks
- 2 Tbsp Unsalted Butter
- 1 Tsp Vanilla Extract
- In the pot of the Ninja Foodi, add in the sugar, chocolate chips, cocoa powder, and cornstarch. Mix well to combine.
- Using a whisk, whisk in the milk.
- Set the Ninja Foodi to SAUTE then put on Medium Heat (#3).
- Whisk until the mixture thickens and boils, then mix and cook and for an additional 1 minute.
- If you are using a thermometer this would be 180*F. I would not recommend cooking it any higher than level 3.
- In a small bowl, whisk the egg yolk.
- Once the mixture has thickened add a little bit of chocolate mixture/pudding, about 2 Tbsp to the egg yolk while mixing it. This way you are warming up the egg yolk.
- Pour the egg yolk mixture into the cooking pot and mix for an additional 1 minute.
- Carefully remove the inner pot and whisk in the butter and vanilla. Mix until the butter is fully melted.
- Scoop into pudding bowls.
- Cool completely and keep in the fridge until ready to serve.