Deep, decadent chocolate flavor shines through in this Homemade Chocolate Pudding. Making your pudding homemade with high quality chocolate gives you a truly outstanding chocolate dessert.
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 3 tablespoons dutch-processed cocoa powder
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1/2 cup heavy cream
- 1 and 1/2 cups whole milk
- 5 tablespoons unsalted butter, cut into small chunks
- 4 ounces of bittersweet (around 70%) baker’s chocolate, chopped fine (I use Ghirardelli brand)
- In a medium mixing bowl, combine the sugar, cocoa, cornstarch and salt with a whisk. Then whisk in egg yolks and cream, making sure you scrape all along the bottom to ensure no dry cocoa mixture remains.
- Cook the mixture over medium heat, whisking constantly, until it comes to a boil. Let the pudding boil for about 30 seconds to 1 minute, continually whisking. Remove from heat.
- Off heat, whisk in the chunks of butter and bittersweet chocolate until fully melted, then whisk in the vanilla.
- To serve warm: pour pudding into individual bowls, and let cool on the counter for about 5 minutes. (If you don’t like the ‘scum’ forming on top, just press plastic wrap onto the top of the pudding while it cools to prevent it.) Serve with a scoop of whipped cream. To serve cold: Pour pudding into a large bowl or container. Press Plastic wrap onto the surface of the pudding and over the sides of the bowl. Place in the fridge to cool, then scoop out and serve in individual bowls.
I wouldn’t recommend using chocolate chips in this recipe- they contain additives to help the chocolate maintain their ‘chip’ shape when melted, and as a result are more difficult to melt and become smooth in a pudding.
- Category: Dessert
- Cuisine: American
- Calories: 346
- Sugar: 24.2 g
- Sodium: 212 mg
- Fat: 24.6 g
- Saturated Fat: 14.5 g
- Carbohydrates: 32.1 g
- Fiber: 3.5 g
- Protein: 5.5 g
- Cholesterol: 150 mg