This nostalgic chocolate pudding dessert is made both from cocoa and dark chocolate, which makes it rich, luxurious, and delicious. Serve it in a beautiful glass jar with nuts sprinkled over the top or just spoon it out as is!
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Pudding is one of those desserts we all grew with and reminds us all of childhood. Just hearing that word brings comforting, nostalgic memories, doesn’t it? Yet unlike most other desserts, this one just doesn’t seem like something you can make at home. It’s more of a store-bought treat, right? Wrong. Not only is it quick and simple to make yourself, but it also tastes much better – more flavorful, chocolatier, and much richer.
Why make this recipe for homemade chocolate pudding?
Let’s go back a few years to when pudding didn’t sound that glamorous to me. As a child, I loved it, but I grew up and so did my palette. I decided to try making some at home, confident that it would taste better than any chocolate pudding I’d ever had. I still remember that first bite. It was bad. Very bad. It was too thick, too messy, and – worst of all – flavorless. Ok, maybe not quite flavorless, but it did have a cornstarch aftertaste.
Still, I didn’t give up on my vision. One day, I saw a recipe in a magazine that used not only cocoa, but also chocolate, and as you know, when there’s chocolate involved, I just have to try it. That recipe turned out so much better, and that’s where my love for homemade chocolate pudding began.
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The recipe I’m sharing today is taken from the cookbook Classic Home Desserts by Richard Sax. I love cookbooks that have simple, classic recipes at their best. Although I left the ingredients the same as the original recipe, I simplified the instructions for you. There’s a lot of chocolate in his pudding, and the texture is absolutely divine.
Substitutions + Technique
There aren’t many substitution options, but I do sometimes replace some of the milk (around ¼ cup) with heavy cream. I just can’t help it!
Arrowroot powder/starch can be substituted 1:1 for cornstarch instead, too.
This recipe involves making a basic chocolate custard. If you’re familiar with the process, it should take no longer than 15 minutes. Be sure to keep an eye on everything all the time, and don’t leave the stove!
Homemade Chocolate Pudding Recipe
Ingredients
- 2 tablespoons (15g) cornstarch
- 3 tablespoons (18g) unsweetened cocoa powder (either natural or Dutch-processed)
- 6 tablespoons (75 g/2.6 oz) granulated sugar
- ⅛ teaspoon salt
- 2 ¼ cups (540 ml) whole milk
- 1 large egg
- 2 large egg yolks
- 5 ounces (140g) semisweet or bittersweet chocolate, finely chopped
- 2 tablespoons (28g) unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
Instructions
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In a medium bowl, whisk together cornstarch, cocoa powder, 3 tablespoons of sugar, and salt until combined. Add ¼ cup milk and whisk until smooth. Add egg and yolks and whisk until combined. Set aside.
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In a medium saucepan over moderate heat, bring to a boil the remaining 2 cups of milk and 3 tablespoons of sugar, stirring until sugar is dissolved. Remove from heat.
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Gradually pour the hot milk into the egg mixture, constantly whisking until smooth. Transfer mixture back into saucepan. Cook over medium-low heat, whisking constantly, until mixture thickens and coats the back of a spoon, 2-3 minutes. It should have a consistency similar to mayonnaise.
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Strain the pudding into a medium heatproof bowl. Add the chopped chocolate, butter, and vanilla and whisk until the chocolate and butter are completely melted and pudding is smooth. Transfer pudding to 4-ounce or 6-ounce ramekins and refrigerate for at least 3-4 hours until chilled. You can press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a ‘skin’. Serve with lightly whipped cream if you like.
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Chocolate pudding can be covered with plastic wrap and refrigerated for up to 4 days in an airtight container. It does not freeze well.
Recipe Notes
There aren’t many substitution options, but I do sometimes replace some of the milk (around ¼ cup) with heavy cream.
Arrowroot powder/starch can be substituted 1:1 for cornstarch instead, too.
Recipe adapted from: Classic Home Desserts by Richard Sax.
Krissy says
Hi Shiran, i’ve made many of your recipes, and love them!! I’m thinking of making this for my son’s 6th birthday celebration at school! Kids and chocolate pudding – can’t go wrong! I’ll probably use small, individual plastic cups. Putting plastic wrap on each cup could be a little tricky. ..any advice? And, what would you suggest I use as a fun topping? Thanks!
Shiran says
Hi Krissy! You can put all the cups in a box with a lid or airtight container.
Krissy says
I forgot the most important question! I need to make 30 portions. Would doubling the recipe be enough, do you think? If i put about 3 tbs in each cup?
Shiran says
I can’t say for sure, it depends on the size of each serving.
Dylan minshull says
Delightful food after a Saturday chinese