Chocolate Pudding

Total Time:
4 hr 20 min
Prep:
5 min
Inactive:
4 hr
Cook:
15 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
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 of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. 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.

Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.

Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.


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4.7 102
We've tried 3 different chocolate pudding recipes: this one, Geoffrey Zakarians, and Ree Drummonds. This one is our least favorite. We found it chalking tasting due to the chocolate (cacao) powder. We like Zakarians the best, however, in our experience it is temperamental and doesn't set about half the time. Ree's is too sweet and not enough chocolate. If you want to stick w/ this recipe, I would substitute the chocolate powder with 6 oz by weight or 8 oz by volume of bittersweet chocolate chips. Melt them slowly in the microwave first and then fold in at the very end.  item not reviewed by moderator and published
I've made this several times, and it's worth the extra effort to make pudding from scratch rather than from a box. The depth of chocolate taste and richness is the biggest difference, in addition to tasting "fresher". The serving size is NOT 6...more like 4. And I don't have a sweet tooth or eat a lot of dessert either. If you want more than 6 spoonful per serving, then multiply recipe by 1.5 or even 2 for those who like desserts! item not reviewed by moderator and published
delish! BUT to say this makes 6 servings is a bit misleading. i got 4 small servings, a little more than halfway full small (8 oz) mason jars. if you do the math (which i didn't but wish i had) even when you add the other ingredients, 2c. milk yields 4-4oz servings. will fill rest of jars with the whipped cream but next time will make a double recipe to be sure i have more generous servings for my guests. item not reviewed by moderator and published
I'll never settle for box pudding again. This is sinful!! item not reviewed by moderator and published
tI just poured he pudding into the serving dishes to cool for dinner tonight. I tasted the pudding and it is outstanding. I had to use part evaporated milk as I did not have enough but it does not appear to have adversely effected the taste. I will make this again item not reviewed by moderator and published
So easy to make I made it in 10 minutes and it set in an hour. 10/11 item not reviewed by moderator and published
I like this, but I made a few changes that work for me and make it easier. Mix all dry ingredients in a sauce pan; pour in milk and mix until blended--start with just a little and make a paste of the ingredients, then add rest of milk and stir until blended. Then add well beaten eggs--beat until frothy. Stir in well, then put on medium-low heat and cook slowly stirring constantly. Nice smooth pudding no lumps. Takes about 10 minutes to begin to coat the back of the spoon. then cook for about a minute more take off the heat. Pour into bowl(s). cover with plastic wrap touching the pudding surface, no air holes if you don;t want skin. Now I like the skin.. also I used non-fat milk without a problem. item not reviewed by moderator and published
Awesome pudding recipe! everything was perfect! My husband and I doubled the recipe because we are making a trifle for our nephew's birthday party. One of our batches turned out soggy after we refrigerated it for a whole night!! We realized it was because we didn't boil it for long enough. item not reviewed by moderator and published
It's a great recipe, super easy but for me it isn't sweet enough I would add more sugar next time I made it. item not reviewed by moderator and published
Quick and easy, great consistency. 1/2 cup of sugar is WAY too much. I'd do about 1/3 c next time. item not reviewed by moderator and published

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