This delicious homemade chocolate pudding is packed full of rich chocolate flavor and is simply made on the stove top. Serve it warm or cold.
Currently my other half is in Vegas and going to be home late tomorrow night. I can’t wait! I hate being home by myself and having him back will be fantastic. Since I have all this time to myself I have been getting lots of things done and also decided to use this time to make something yummy that will take my mind off missing him…chocolate pudding!
I have honestly never made homemade pudding before. The closest thing I have to this is my experience with cook and serve pudding which I burned (this was a while ago so no laughing) and it tasted horribly….yuck! However, this pudding turned out a 110% better! It was rich, creamy and had a very intense chocolate flavor. If you can handle not eating it the day you make it let it sit overnight because it gets even better! If your pudding turns out a little too thick (mine did) simply thin it out with heavy cream and whip until you get a nice creamy texture. I also added some extra chopped chocolate after I pulled the pudding off the stove and let it melt in the warm pudding before I put it in the refrigerator. This made the chocolate flavor more intense but if you don’t have the extra chocolate it’s not necessary.
Homemade Chocolate Pudding
This delicious homemade chocolate pudding is packed full of rich chocolate flavor and is simply made on the stove top. Serve it warm or cold.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutesplus chilling time
Ingredients:
- 2 cups whole milk
- 1/2 cup sugar
- 1/3 cup natural cocoa powder
- 4 teaspoon cornstarch
- 3 large egg yolks
- 2 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 ounce finely chopped good chocolate
Source: Tyler Florence
Directions:
Put 1 1/2 cups of the milk, the sugar and the cocoa in a nonreactive saucepan. Bring to a simmer over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. If you try to incorporate too fast you will end up with scrabbled eggs...in the words of Alton Brown "not good eats." Return to the saucepan and cook over medium-high heat whisking constantly until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more. Pull off heat and add chopped chocolate if using.
Pour the pudding into individual servings or into a big bowl. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
If you think your pudding is to thick simply add heavy cream and whip until you have the consistency you desire.
I served mine with whipped cream but plain was delicious too!