It’s simple to make chocolate pudding from scratch at home, and only a few common items are needed. Best Chocolate Pudding Recipe
Although the flavor and quality of store-bought chocolate puddings are actually quite good, I simply adore making my own chocolate pudding at home. It’s one of the simplest and quickest sweets you can create, and whether you eat it on its own or in other desserts, it’s exquisite. Best Chocolate Pudding Recipe
Since pudding travels so nicely, I’ve frequently carried it to friends’ houses for gatherings or taken it as dessert on picnics. The majority of the time, I’ll make something more elaborate in those situations, like a pudding parfait with a graham cracker layer on the bottom, chocolate pudding on top, whipped cream, and chocolate shavings.
Or even roasted marshmallows! Indeed, you can do anything with it.
Many recipes for chocolate pudding merely call for cornstarch as a thickener, but I prefer to incorporate egg yolks as well, giving the pudding a hint of the flavor of French custard. We all want chocolate pudding to have that silky, rich, and delectable texture, and I find that using both produces the nicest pudding.
YIELDS: 4 serving(s)
PREP TIME: 10 mins
COOK TIME: 10 mins
TOTAL TIME: 20 mins
- 2 large egg yolks,
- 2 tbsp. cornstarch
- 2 cups divided whole milk
- 1/2 cup sugar
- 1/4 cup salt
- Powdered unsweetened cocoa
- chocolate extract, 2 tsp (or Vanilla Extract)
- In a medium bowl, beat the egg yolks for 60 seconds or until they are light yellow and have increased in volume. Add the cornstarch and 1/4 cup of the milk and continue whisking. Set aside once everything is combined and smooth.
- Over medium-high heat, combine the sugar, cocoa, salt, and remaining milk in a saucepan and heat until the mixture reaches a scald, or about 180–190°F. You can see tiny bubbles beginning to develop on the pan’s sides now, just before the mixture begins to boil.
With the heat off, slowly drizzle the hot chocolate into the egg-cornstarch mixture while whisking continuously. To prevent scrambling the eggs, we are tempering.
- Refill the pot with everything, then cook it over medium-high heat while whisking continuously until the pudding reaches a full boil. To thicken the pudding, lower the heat to a simmer and keep stirring for a few minutes.
- Add the vanilla or chocolate essence after taking the pudding off the heat. To prevent a skin from forming, pour the pudding into a bowl and cover the surface with plastic wrap. Place in the fridge for a few hours to become chilled. Dispense and savor!