This recipe for Homemade Chocolate Pudding is the perfect dessert to satisfy that chocolate craving. You won’t believe how quick and easy it is to make this classic dessert from scratch!
I’ll be the first to admit that I love convenience products. Things like cake mix, pudding mix, cream of chicken soup, and onion soup mix are all great ways to make getting food on the table a little easier. But there are occasions when I’ve got a little more time to put into making something special. And while it wouldn’t seem like it, homemade chocolate pudding is the perfect thing to make from scratch.
This recipe produces a thick, rich pudding that’s great all by itself – but is also delicious in parfaits, etc. Personally, I love it with just a big dollop of whipped cream right on the top.
Many recipes for homemade chocolate pudding call for cornstarch or egg yolks as the thickener. Cornstarch is super reliable but doesn’t do much in the way of texture and flavor. Egg yolks give the pudding a richness and smooth texture but can be a little finicky. So I combine the two to get the best of both worlds – reliable thickening power, great flavor, and amazing texture!
This Homemade Chocolate Pudding keeps in the fridge for about 5 days, but can often develop a skin or film on the top as it sits. To keep that from happening, I place a piece of plastic wrap directly on the top of the pudding before putting the top on the bowl and putting it in the fridge. The skin doesn’t effect the flavor, but can often create lumps in your pudding if you stir it together.
Homemade Chocolate Pudding
- 1/4 cup sugar
- 1/4 cup firmly packed light brown sugar
- 1/4 cup cocoa powder
- 2 tablespoons cornstarch
- dash salt
- 2 egg yolks
- 2 cups whole milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- In a medium pot, whisk together the sugar, brown sugar, cocoa powder, salt, and cornstarch until no lumps remain. Add the egg yolks and about 1/3 cup of the milk, and stir to create a thick, smooth, paste.
- Place the pot over medium heat, and gradually whisk in the remaining milk. Cook, stirring constantly, until thick and smooth – 5 to 10 minutes. Be cautious not to scorch the pudding.
- Remove from the heat and add the butter and vanilla. Stir until melted.
- Pour into a bowl with a lid and place a sheet of plastic wrap directly on the top of the pudding to prevent a skin from developing. Place the lid on the bowl and store in the refrigerator for at least 4 hours to allow it to thicken more. Served chilled.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.