This easy, rich and creamy, classic homemade chocolate pudding is always a crowd favorite and made from scratch! Deliciously sweet, but not too indulgent, with a slight bitterness from the deep chocolate flavor. A quick dessert that your whole family will love! EASY - This recipe is very easy. But do make sure not to leave the pudding base unattended when cooking it. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
2cupsmilk480 mL (preferably full cream or 2% milk)
¼cupheavy cream60mL (35% fat)
½cupsugarbrown or white sugar
¼tspfine sea salt
2 ½tbspdutch cocoa powder25 g
2ozsemisweet chocolatechocolate chips or a bar, chopped, 57 g (see recipe notes)
2ozbittersweet chocolatechocolate chips or a bar, chopped, 57 g (see recipe notes)
3tbspunsalted butter42 g butter
Place the milk, cream, sugar, salt, and dutch cocoa powder in a medium-sized saucepan.
Heat the milk over medium heat (or medium high), while whisking frequently to dissolve the cocoa powder in the milk. Heat the milk mixture until the milk is almost boiling (or just starting to boil).
While the milk is heating, whisk the eggs with the cornstarch until the mixture is smooth (with no cornstarch lumps).
Once the milk is heated, slowly pour the milk in a thin stream into the egg mixture, while continuously whisking the eggs. This is to temper the egg mixture. You only have to add enough milk to warm up the egg mixture.
Once the egg mix is tempered, add the egg mixture back into the remaining hot milk mixture in the saucepan. Whisk to combine.
Return the saucepan back to the stove, and cook the base over medium heat. Make sure to whisk the mix frequently to prevent the eggs from curdling. Heat the mixture until the pudding base comes to a boil (bubbles breaking the surface).
When the pudding comes to a boil, continue to whisk it for about another 1 minute, while cooking and thickening the pudding.
Remove the saucepan from the heat, and add the chocolate chips (or chopped chocolate), vanilla and butter. Whisk until the chocolate is completely melted, and the butter has emulsified into the pudding as well.
Place the pudding in a dish (a large shallow dish if you want the pudding to chill faster) and cover the entire surface with plastic wrap. Make sure the plastic wrap is touching the whole surface of the pudding. This is to prevent a skin from forming on top.
Refrigerate until completely chilled. You can also let it chill faster in the freezer, but make sure the pudding does not freeze, so check on it every few hours.
Once chilled, whisk the pudding to make it smooth. Serve the pudding in individual dishes, or in a large bowl.
Serve with whipped cream and chocolate shavings.
Note on the chocolate
You can use any mix of bittersweet or semisweet chocolate. If you prefer the pudding sweeter, add more semisweet chocolate. If you want the chocolate pudding to have a deeper, bitter chocolate flavor, then add more bittersweet chocolate.