You will make the BEST creamy and easy homemade chocolate pudding from scratch. This recipe delivers a rich, silky texture that beats any box mix. It is quick to prepare and perfect for a comforting dessert.
Author:Leo Abraham
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:2 hours 22 minutes
Yield:4 servings
Category:Dessert
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Instructions
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
Gradually whisk in the milk until the mixture is smooth and there are no lumps.
Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens significantly and begins to bubble around the edges. This takes about 5 to 8 minutes.
While the milk mixture heats, whisk the egg yolks together in a small bowl.
Once the milk mixture is hot and thick, slowly temper the egg yolks by whisking about 1/2 cup of the hot milk mixture into the yolks.
Pour the tempered yolk mixture back into the saucepan with the remaining hot milk mixture.
Continue to cook over medium heat, whisking constantly, for 1 to 2 minutes until the pudding comes to a full boil and is very thick. Do not stop stirring.
Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter melts completely and is incorporated.
Pour the pudding into individual serving dishes or a single bowl.
Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
Chill in the refrigerator for at least 2 hours, or until completely cold and set. Serve cold.
Notes
For extra richness, use heavy cream instead of half of the milk.
If you want a slightly thinner pudding, reduce the cornstarch to 1.5 tablespoons.
Always use plastic wrap pressed onto the surface to keep your pudding silky smooth.