Description

This rich and creamy Chocolate Pudding recipe is a classic dessert made from scratch using simple ingredients like milk, cocoa powder, and eggs. It’s perfectly silky with a deep chocolate flavor, enhanced by optional chocolate chips for extra decadence. Easy to prepare on the stovetop and chilled to set, it’s an indulgent treat that serves 4 and can be garnished with whipped cream or grated chocolate for a lovely presentation.

Ingredients

Scale

Primary Ingredients

2 3/4 cups whole milk
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Optional Ingredients

1/2 cup semisweet or bittersweet chocolate chips (for extra richness)

Cook Mode Prevent your screen from going dark

Instructions

Combine Dry Ingredients and Milk: In a medium saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt until the mixture is smooth and free of lumps.
Cook the Mixture: Place the saucepan over medium heat, whisking constantly. As the mixture heats and begins to simmer, continue whisking vigorously for 2-3 minutes until it thickens and starts bubbling, signaling that the cornstarch has activated and the base is thick.
Temper the Egg Yolks: In a separate bowl, lightly beat the egg yolks. Gradually pour about 1 cup of the hot chocolate mixture into the yolks while whisking constantly to gently raise their temperature without scrambling.
Combine and Cook Again: Slowly add the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture, whisking continuously. Cook for another 2-3 minutes until the pudding thickens further to a luscious, creamy consistency.
Add Butter, Vanilla, and Chocolate Chips: Remove the saucepan from heat. Stir in the unsalted butter and vanilla extract until fully incorporated and smooth. If using, stir in the chocolate chips until melted to enrich the pudding’s flavor and texture.
Transfer and Cover: Pour the pudding into individual serving dishes or a large bowl. Cover the surface directly with plastic wrap to prevent a skin from forming.
Chill to Set: Refrigerate the pudding for at least 2 hours until fully set and chilled.
Serve: Serve the chilled pudding as is, or topped with whipped cream or grated chocolate for an extra special touch.

Notes

Whisk constantly during cooking to prevent lumps and scorching on the bottom of the pan.
Tempering the eggs is essential to avoid curdling; pour hot mixture gradually and whisk thoroughly.
Use whole milk for the creamiest texture; reduced-fat milk may affect the pudding’s richness.
Pressing plastic wrap directly onto the pudding surface prevents an unpleasant skin from forming.
For a dairy-free version, substitute whole milk with a plant-based milk and use a vegan butter alternative.
Chilling time can be extended up to 4 hours or overnight for firmer pudding.