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Recipes // Desserts // Chocolate Pudding

Chocolate Pudding

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By Dédé Wilson

Serves about 6 to 8

We forgive you if you think chocolate pudding comes out of a box. It can, but it is a weak comparison to this luscious but super-easy homemade-from-scratch pudding. Once you gather your ingredients it is made in one pot on the stove and in less than 10 minutes you can be eating rich, smooth, warm chocolaty pudding. You’ve never eaten pudding warm? Oh boy, do you have a treat in store…of course it is good at room temperature and cold as well; your choice. Some puddings feature eggs or egg yolks. This is a simple cornstarch thickened chocolate pudding. You will never use boxed again. This is the ultimate in comfort food desserts.

Ingredients:

  • 2 ½ cups whole milk
  • 1 cup heavy cream
  • 1/3 cup sugar
  • ¼ cup cornstarch
  • 3 tablespoons sifted natural cocoa
  • Pinch salt
  • 5 ounces bittersweet chocolate (60 – 70%), finely chopped
  • 1 teaspoon vanilla extract
  • Sweetened whipped cream, optional
  • Finely chopped chocolate, optional

Directions:

  1. Have ready your serving vessels: glass goblets, ramekins, etc. 6 to 10 ounce sizes are perfect.
  2. Measure out milk and cream in a large 4-cup measuring cup so that they are combined.
  3. Whisk together sugar, cornstarch, cocoa and salt in a medium sized saucepan (rounded bottom is ideal if you have it). Slowly add about ¼ cup of the milk/cream mixture and whisk to combine, then whisk in remaining liquid. Add chocolate.
  4. Set over medium heat and keep an eye on it to prevent scorching; whisk frequently. As it begins to bubble around the edges in a minute or two keep whisking constantly. Bring to a boil and cook for about 2 minutes – whisking constantly – until thick and smooth. Remove from heat and whisk in vanilla. Divide amongst waiting vessels. Eat warm for an otherworldly experience or cool to room temperature or chill and top with optional whipped cream and chocolate shavings, if desired. Pudding may be refrigerated for up to 3 days.

Bakepedia Tips

  • Pudding will become thicker upon refrigeration. After 3 days its texture will suffer and not be as creamy.
  • You can prevent pudding skin by storing with plastic wrap pressed to the surface of the pudding, but we love the contrast of the slightly chewy pudding “skin” and the creamy insides.
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