Velvety, decadent Homemade Chocolate Pudding. This classic childhood dessert only requires a few simple ingredients and is incredibly easy to make!
Chocolate pudding has always been my FAVOURITE snack. Ever since I was a child, it was literally the only thing I ate. I mainly ate the pudding cups though, I’ve never tried the pudding mix before and after making chocolate pudding from scratch, I never will.
Not only is this chocolate pudding thick, creamy, silky and rich, but it’s so easy to make! And I’m sure everyone has most of the ingredients in their kitchen already. All you have to do is mix all the ingredients together, cook it on the stove and 10 minutes later, BOOM! The BEST chocolate pudding you’ve ever had!
Some people enjoy their pudding warm, so if you’re one of those people, go ahead and enjoy spoonfuls of warm, silky, chocolatey goodness. I personally like my pudding cold, so I chilled the pudding in the refrigerator overnight and served it the next morning.
I used 4 tablespoons of cornstarch to make the pudding really thick, but you can use more or less depending on how thick or thin you like your pudding. If you want to use this pudding as a filling for a pie, I recommend adding a tablespoon or more. If you like a thin pudding, only add about 2 or 3 tablespoons.
I also used egg yolks in this recipe to aid in thickening the pudding. You’re going to need to whisk the pudding constantly so the eggs don’t cook and the pudding doesn’t get scorched. Once the pudding begins to bubble, allow it to cook for at least another 30 seconds to a minute, this cooks away the starchy taste the cornstarch gives.
Once the pudding was cooked, I added a lot of chocolate chips to make this pudding even CHOCOLATIER! This pudding just keeps getting better and better, I’m so in love.
If there are bits and pieces of cooked eggs in the pudding, just press it through a fine mesh strainer into another bowl and discard the egg pieces. This won’t effect the taste of the pudding at all, so no need to worry.
This pudding yields 4 large servings or 8 small servings, but it depends entirely on you. You can divide the pudding between individual dessert cups and chill in the refrigerator, or you could leave it in the bowl and scoop out some when you desire.
A little trick I like to do when making custards is placing plastic wrap directly on top of the surface before chilling. This prevents the custard from forming a skin on top, and keeps your pudding smooth and velvety all throughout!
When you’re ready to serve, top with whipped cream, chocolate shavings, and if you want to get really fancy, mint leaves! Dig in and enjoy!
Tools I used for this recipe:
Let’s get baking!
- 2 and 1/2 cups (600ml) whole milk
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (21g) unsweetened cocoa powder
- 2/3 cup (134g) granulated sugar
- 4 Tbsp (28g) cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 8 oz. semi-sweet chocolate chips
- 3 tablespoons (45g) unsalted butter, cut into pieces
- 1 tsp pure vanilla extract
- Whipped cream, chocolate shavings and fresh mint leaves, for garnish (optional)
1.This pudding yields 4 large servings or 8 small servings, but it depends entirely on you. You can divide the pudding between individual dessert cups and chill in the refrigerator, or you could leave it in the bowl and scoop out some when you desire.
2.I used 4 tablespoons of cornstarch to make the pudding really thick, but you can use more or less depending on how thick or thin you like your pudding. If you want to use this pudding as a filling for a pie, I recommend adding a tablespoon or more. If you like a thin pudding, only add about 2 or 3 tablespoons.
Love, Dedra ❤️
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