Homemade Chocolate Pudding is rich and creamy! So scrumptious that you’ll want to lick the bowl.
Sometimes I just get it in my head that I want to make something and it sticks to the forefront of my mind until it’s done.
I’m not sure if it was a commercial I saw, recipe I perused though, but suddenly I had this desire to tackle a pudding recipe.
I have NEVER EVER made homemade pudding, and honestly, I can’t remember ever tasting it either.
When I think of pudding, the pre-packaged instant brand Jell-O comes to mind, which seems to be a stocked item in my pantry.
Those pre-packaged foods are super convenient, so I wouldn’t be surprised if you never made chocolate pudding either!
I usually use Jell-O pudding to add to recipes for additional flavor like I did in this Snicker Salad recipe.
Homemade Chocolate Pudding
EVERYTHING tastes so much better when it’s made from scratch, and I wanted to see for myself if a homemade pudding would be worth the effort.
Surprisingly, I found that it is so simple to make, and you probably have all the ingredients you need stocked in your pantry!
The flavor is outrageously good! The texture is silky and thick with the perfect amount of chocolaty goodness in every bite.
The challenge is to let the pudding cool long enough so that you can add some whipped cream to it!
How To Make Chocolate Pudding
This is a stovetop recipe that doesn’t require any special tools or baking experience.
Gather the following ingredients:
- Dutch processed cocoa – unsweetened cocoa powder give the intense chocolate flavor (I used Hershey’s Special Dark).
- Espresso powder – intensifies the chocolate flavor
- Sweetener – granulated sugar is in the original recipe, but feel free to use a sugar alternative like monk fruit.
- Cornstarch – is used as a thickener.
- Vanilla Extract – a flavor enhancer.
- Salt – provides balance to the sweetness.
- Egg yolks – adds to the creamy texture and emulsifier.
- Heavy cream and whole milk – the base of the pudding.
- Unsalted butter
- Bittersweet chocolate – adds another layer of chocolate flavor.
- whipped topping (optional)
Chocolate Pudding Recipe
- 2 teaspoons vanilla extract
- 1/2 teaspoon expresso powder
- 1/2 cup granulated sugar
- 3 tablespoons Dutch-processed cocoa I used Hershey’s Special Dark
- 2 Tablespoons cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1/2 cup heavy cream
- 2 1/2 cups whole milk
- 5 tablespoons unsalted butter cut into chunks
- 4 ounces bittersweet chocolate chopped
- whipped topping optional
- Sir together vanilla and espresso powder in a small bowl and set aside.
- Whisk sugar, cocoa, cornstarch, and salt together in a large saucepan.
- Whisk in yolks and cream until fully incorporated (don’t miss the creases of the pan).
- Whisk in milk until all ingredients and well blended.
- Turn heat on to medium and cook whisking constantly until thick and bubbly over entire surface (5 to 8 minutes).
- Remove from heat and add butter, bittersweet chocolate.
- Whisk together until melted and blended.
- Whisk in vanilla/espresso mixture.
- Pour pudding though a fine mesh sieve into a bowl. Press a lightly greased parchment paper against surface of the pudding and put in the refrigerator to cool for at least 4 hours.
- Remove parchment paper and whisk pudding before serving.
- Top with whipped topping and garnish with chocolate curls or mini chips.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Recipe from Cook’s Illustrated, September, 2011.
After loving the results of this homemade chocolate pudding, now I’m anxious to try some other flavors like plain vanilla or butterscotch!