Chocolate pudding needn't come in a box or a tub! This recipe is an easy way to make your own wholesome, homemade old-fashioned chocolate pudding.
Want it extra chocolate-y? Simply stir in the optional melted chocolate at the end.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 6 to 8 servings
- 3/4 cup sugar
- 5 Tbsp. unsweetened cocoa powder
- 4 Tbsp. cornstarch
- 3 cups milk, divided
- 2 eggs
- 2 egg yolks
- 1 tsp. vanilla extract
- 2 oz. bittersweet chocolate, melted (optional)
- In a medium saucepan, whisk together the sugar, cocoa, and cornstarch. Whisk in about 3/4 cup of the milk. Work it until it is very smooth and all the cocoa and cornstarch are fully and completely dissolved and you have a brown paste. Add the eggs and egg yolks and whisk again until everything is totally, completely combined. Now whisk in the remaining milk.
- Put the pot on the stove over low heat. Cook, stirring with a wooden spoon and scraping the bottom and edges and corners of the pan to keep bits of the mixture from thickening unevenly, until the mixture thickens and coats the back of the spoon. This will take about 15 minutes. You want to cook the mixture slowly so the eggs don’t overcook and curdle into chunks (if they start to separate out, take the pot off the heat, add about 1 Tbsp. of butter, and whisk like mad to re-incorporate everything). If nothing is happening you may need to increase the heat – just teeny tiny bits at a time – to get the mixture to thicken up properly. Take off the heat and stir in the vanilla and the melted chocolate, if using.
- Transfer the mixture to individual serving bowls or a single large bowl. Cover the surface of each pudding with plastic wrap or waxed paper (press the wrap onto the surface to keep a skin from forming) and chill at least 3 hours and up to 3 days.