Homemade Chocolate Pudding
Updated: Apr 14
With Snack Pack pudding cups and instant pudding from a box, making chocolate pudding from scratch has become a lost art. But this recipe is just as easy-to-make, and the result will be a rich and deliciously creamy chocolate pudding.
Homemade Chocolate Pudding Serves 5
2 tablespoon (28 grams) unsalted butter 6 squares of chocolate (1 oz each) chopped 2 cups milk (2% or whole) 1/4 cup sugar 1/4 cup cornstarch 2 tablespoon unsweetened cocoa powder 1/4 tsp salt 2 teaspoon vanilla extract 3 egg yolks 3/4 cup whipping cream Whipped cream for garnish Chocolate shavings Directions:
Chop the chocolate with a knife into small bits. Place in a bowl and set aside.
Melt the butter in the bowl of the Bain-marie*.
Then add the chocolates and stir until the chocolate has melted and is smooth. Remove the bowl from the saucepan and set aside.
In a large saucepan, heat the milk and 2 tablespoons of the sugar over medium heat until it is steaming.
In a medium mixing bowl, add the remaining sugar, cornstarch, cocoa powder, and salt. Whisk together until well mixed.
Next whisk in the egg yolks and cream.
When the milk mixture is hot, gradually whisk in half the mixture into the egg-heavy-cream-mixture to temper the mixture. This will prevent the eggs from cooking and curdling. Tempering will bring the egg-heavy-cream-mixture to a warmer temperature and the egg is less likely to curdle. Keep whisking and add the remaining milk mixture until completely combined.
Add the milk mixture into a large saucepan. Continue to whisk and bring to a boil.
Reduce the heat to low and let bubble for 30 seconds or so.
Then remove the saucepan from the heat, and strain the mixture through a wire sieve into a medium bowl.
Next whisk in the melted chocolate-butter mixture.
Add the vanilla extract and mix completely.
Spoon the pudding into the jars or bowls.
Cover with plastic wrap, make sure there is no air surface, so press the plastic as close to the surface as possible. This prevents a skin from forming. Unless you want the skin...
Cool at room temperature for an hour, then refrigerate for a minimum of 2 hours. The pudding can be refrigerated for up to 3 days.
Remove the plastic wrap and top with whipped cream and shaved chocolate.