This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This delicious homemade chocolate pudding has a rich chocolate flavor and can be made on the stovetop. It can be served warm or cold.
Homemade chocolate pudding is the best!
My other half is currently in Vegas and will 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. I also decided to use this time to make something yummy to 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 (a while ago, so no laughing), and it tasted horrible….yuck!
However, this pudding turned out 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 too thick (mine did), thin it 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 it’s not necessary if you don’t have the extra chocolate.
More chocolate desserts
Homemade Chocolate Pudding
Ingredients
- 2 cups whole milk
- ½ cup granulated sugar
- ⅓ cup natural cocoa powder
- 3 large egg yolks
- 4 teaspoons cornstarch
- 2 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 ounce semisweet chocolate, finely chopped
Instructions
- Put 1-½ cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer over medium-high heat, then remove from the heat.
- Meanwhile, whisk the remaining 1/2 cup milk, egg yolks, cornstarch, vanilla extract, and kosher salt.
- Gradually whisk the hot milk into the egg mixture. If you try to incorporate too fast, you will have scrabbled eggs. Do this step slowly.
- Add mixture back 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 the 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This would surely help to console me!! So rich and chocolaty and so delicious!! Yummy!
Oh, my, that looks delightful. I’ve only ever made instant Jello pudding before. I am totally going to try that when I get home.
I really can’t think of anything better than something chocolaty and creamy that would make a better boyfriend substitute.
Yay Pudding!! And Yay Artie being back!! It looks amazing, very rich and smooth, yum! Keep up the good work…can’t wait to see your next creation, especially since the oven is back!
It looks yummy! Looks easy enough that I can have my 4 year old help me make it with supervision. 🙂 And I LOVE the last picture! 🙂
GIIIIRRRLLL!! Cake for breakfast?! Black forest cake for breakfast?! And gluten free?! I’m coming over. Then we can go shopping.