Treat yourself to some Homemade Chocolate Pudding tonight!
Chocolate lovers, this recipe is for you! I grew up eating both Instant and Cook and Serve Jell-O pudding, the Cook and Serve I considered to be the better tasting of the two. But I wondered recently if homemade pudding would be superior tasting? After all, I could use a high quality chocolate to make it. Heck, I wondered, “How do you even make homemade pudding?” Well it turns out it’s a lot simpler than I thought!
How to make Homemade Chocolate Pudding
You’ll start by creating a dry mix that is very similar to what you would purchase at the grocery store- a mixture of dutch processed cocoa, sugar, cornstarch and salt. Dutched cocoa has much of the bitterness of natural cocoa removed, and has a sweeter, deeper taste that most taste testers prefer over regular cocoa.
Next, whisk in some eggs, heavy cream and milk, and bring the mixture to a full boil over medium heat, whisking constantly.
Once the mixture has boiled for about 30 seconds, remove from the heat and whisk in small chunks of butter and chopped high quality baking chocolate (Like Ghiradelli, Guittard or Callebaut, etc.) until completely melted. Whisk in a bit of vanilla extract to give your Homemade Chocolate Pudding a bit more complexity and sweetness.
Cover the top with plastic wrap (pressed onto the surface) and let it cool for a couple hours IF you like your pudding cold. I may be weird, but I prefer my pudding HOT with a scoop of chilled Cool Whip. I absolutely love the contrast of hot and cold in my mouth at the same time! I also love hot fudge sundaes and warm brownies with ice cream for exactly this same reason :0)
It was a special day when my mom would serve us a hot bowl of Cook and Serve chocolate pudding with the Cool Whip on top for dessert. That brings back fond memories for me. It was often on a movie night, where we’d sit and watch a special on TV with our warm puddings in hand. Am I the only one who likes to eat it this way??? My husband thinks I’m so weird!
Hot or Cold, Homemade Chocolate pudding is a decadent treat that you (yes, I’m talking to you chocolate lover) should make when you really want to pamper yourself and indulge in a delicious dessert. You will not regret making this one bit. Enjoy and please rate and review this recipe to be helpful for other readers, Thanks!Print
Homemade Chocolate Pudding
- Total Time: 18 minutes
- Yield: 6 servings 1x
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.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- 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
I have always made one on 4 ingredients, but these ingredients can be different, for example, not only cow, cocoa or carob, plain or coconut sugar. The proportions of the ingredients are very important. I recommend adding coconut sugar, it deepens the taste.
I assume that the milk goes in with the cream. its in the ingredients but not applied in the directions.