Hamdi Saidani This Easy Chocolate Pudding Recipe is a rich and creamy recipe, which is made with cocoa powder and egg yolks. It’s the ultimate comfort food recipe, ready in about 10 minutes, plus chilling time.
Easy Chocolate Pudding Recipe Ingredients
For the Pudding:
- 2 cups whole milk, divided
- 1/2 cup sugar
- 1/3 cup natural cocoa powder
- 4 teaspoons cornstarch
- 1/4 teaspoon fine salt
- 3 large egg yolks
- 2 teaspoons pure vanilla extract
For the Whipped Cream:
- 3/4 cup whipping cream
- 1/4 cup confectioners’ sugar
How To Make Easy Chocolate Pudding Recipe
- Heat the milk: In a medium saucepan, combine 1 1/2 cups of the milk, the sugar, and the cocoa powder. Bring the mixture to a simmer over medium-high heat, then remove from the heat.
- Temper the eggs: In a separate bowl, whisk the remaining 1/2 cup of milk with the cornstarch, salt, egg yolks, and vanilla until smooth. While whisking constantly, slowly pour the hot milk mixture into the egg mixture to temper it.
- Thicken the pudding: Pour the entire mixture back into the saucepan and return it to a medium-high heat. Cook, whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer and continue whisking for 2 to 3 more minutes, until it is thick.
- Chill the pudding: Pour the pudding into 6 small cups or a single serving bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until completely set.
- Make whipped cream and serve: Just before serving, whip the heavy cream and confectioners’ sugar together until soft peaks form. Serve each pudding with a dollop of whipped cream on top.
Recipe Tips
- How to get a perfectly smooth pudding? The secret is to whisk constantly, especially when adding the hot milk to the eggs (tempering) and when the pudding is on the stove. This prevents lumps and ensures a silky texture.
- Why did my pudding not thicken? It’s crucial that the pudding comes to a full, rolling boil. The high heat is what activates the cornstarch, allowing it to work its thickening magic.
- Can I make this dairy-free? Yes. For a dairy-free version, you can substitute the whole milk with full-fat canned coconut milk or a creamy oat milk.
- Why cover the pudding with plastic wrap on the surface? This simple trick is essential. It prevents air from reaching the surface of the pudding as it cools, which stops a rubbery “skin” from forming.
What To Serve With Chocolate Pudding
This classic pudding is wonderful on its own, but also great with a few simple garnishes.
- A dollop of fresh whipped cream (as in the recipe)
- A sprinkle of chocolate shavings or mini chocolate chips
- A few fresh raspberries or a sliced strawberry
- A crisp cookie, like a shortbread or biscotti, for dipping
How To Store Chocolate Pudding
- Refrigerate: Store the pudding in the refrigerator with plastic wrap pressed directly onto the surface. It will keep well for up to 4 days.
Chocolate Pudding Nutrition Facts
- Calories: 280 kcal
- Carbohydrates: 35g
- Protein: 6g
- Fat: 14g
- Saturated Fat: 8g
- Sodium: 180mg
- Fiber: 2g
- Sugar: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between this and a boxed pudding mix?
Homemade pudding has a much richer, deeper chocolate flavor and a creamier texture. It’s made with simple, whole ingredients like egg yolks and milk, without the artificial flavors or preservatives found in many boxed mixes.
Can I use melted chocolate instead of cocoa powder?
Yes, for an even richer pudding, you can substitute the cocoa powder with about 3-4 ounces of finely chopped semi-sweet or bittersweet chocolate. Whisk it into the hot milk at the beginning until it’s completely melted and smooth.
Why did my pudding taste starchy?
A starchy or chalky taste means the cornstarch wasn’t fully cooked. To avoid this, make sure you let the pudding boil for at least a full minute while whisking constantly.
Try More Recipes:
Easy Chocolate Pudding Recipe
Description
A classic, rich, and incredibly creamy homemade chocolate pudding made from scratch on the stovetop for the ultimate comfort food dessert.
Ingredients
Instructions
- Simmer 1 1/2 cups milk with sugar and cocoa.
- In a separate bowl, whisk the remaining 1/2 cup milk with cornstarch, salt, egg yolks, and vanilla.
- Slowly whisk the hot milk into the egg mixture to temper it.
- Return everything to the saucepan and bring to a full boil, whisking constantly, until thick (2-3 minutes).
- Pour into serving cups, cover the surface with plastic wrap, and chill for at least 4 hours.
- Serve with fresh whipped cream.
Notes
- Whisking constantly is the most important step for a smooth, lump-free pudding.
- The pudding must reach a full boil for the cornstarch to thicken it properly.
- Pressing plastic wrap directly onto the pudding’s surface is the secret to preventing a skin from forming.
- This pudding is best served well-chilled.
