Homemade chocolate pudding has been forgotten about and we have no idea why. Sure, instant is EASY, but is it best?
Definitely not. Instant pudding boxes often contain no dairy before you add in the milk, which makes it
great for vegans but not so great if you’re looking for the richest, smoothest spoonful of pudding. Those boxes can also come loaded with lots of thickeners and gums, which can give you the body of a good pudding but not the taste.
Making pudding from scratch is surprisingly simple and so satisfying. With little effort—and butter, and chocolate—you’ll have a rich serving of luxury right in your own home. It’s the perfect make-ahead dessert for dinner guests, or, just a nice little treat to have in your fridge on a Wednesday night.
Ingredients
- 1/2 c.granulated sugar
- 1/4 c.unsweetened cocoa powder
- 2 tbsp.cornstarch
- 1/2 tsp.kosher salt
- 2 1/2 c.milk
- 3large egg yolks
- 3 oz.chopped bittersweet chocolate
- 2 tbsp.butter
- 1 tsp.pure vanilla extract
- Whipped cream, for serving
- Chocolate shavings, for serving
Directions
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- Step 1
In a medium saucepan, combine sugar, cocoa powder, cornstarch, and salt. Slowly pour in milk, whisking to combine. Place saucepan over medium heat and whisk until mixture comes to a boil, 6 minutes.
- Step 2Place egg yolks in a medium heat proof bowl and beat until light and frothy. Slowly pour in about 1/2 cup hot cocoa mixture, whisking to combine. Slowly pour egg mixture back into sauce pan, whisking constantly.
- Step 3Return to medium heat, whisking, until thickened to a pudding-like consistency, about 3 minutes.
- Step 4Take off heat and whisk in chocolate, butter, and vanilla until smooth. If mixture looks lumpy at all, strain it through a fine mesh strainer.
- Step 5Pour into a large bowl and place plastic wrap directly on surface of pudding. Refrigerate until chilled, 2 hours.
- Step 6When ready to serve, spoon into individual bowls or ramekins and top with whipped cream and chocolate shavings.
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