Homemade Chocolate Pudding
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
5 hrs
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Total Time
25 mins
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Servings
7 servings
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Calories
287 kcal
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Course
Dessert
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Cuisine
European, North American, American, Canadian
Homemade Chocolate Pudding
Description
Homemade Chocolate Pudding is prepared by blending milk, cream, sugar, salt, and Dutch process cocoa powder and heating them until near boiling. Separately, eggs are whisked with cornstarch, then tempered carefully with the hot milk mixture to prevent scrambling. This custard mixture is returned to the stove and cooked while stirring until it thickens and reaches a delicate boil. Adding semisweet and bittersweet chocolate enriches the pudding with layered chocolate notes, and butter and vanilla finalize the silky texture and flavor.
The pudding offers a creamy mouthfeel with a balance of sweetness and bitter chocolate depth depending on the choice of chocolates. It is best served chilled and can be enjoyed on its own or with accompaniments such as whipped cream or fresh fruit. This classic dessert provides a satisfying chocolate experience made from simple ingredients.
You can adjust the sweetness by varying the proportions of semisweet versus bittersweet chocolate. Tempering the eggs carefully is key to the smooth texture without lumps. The pudding can be stored refrigerated and gently reheated or served cold.
Ingredients
- 2 cups milk 480 mL (preferably full cream or 2% milk)
- ¼ cup heavy cream 60mL (35% fat)
- ½ cup sugar 100 g. Brown or white sugar
- ¼ tsp salt fine sea salt
- 2 ½ tbsp Dutch process cocoa powder 25 g
- 2 egg large
- 2 tbsp cornstarch 20g
- 2 oz semisweet chocolate chocolate chips or a bar, chopped, 57 g (see recipe notes)
- 2 oz bittersweet chocolate chocolate chips or a bar, chopped, 57 g (see recipe notes)
- 3 tbsp butter 42 g butter, unsalted
- 1 tsp vanilla extract
Instructions
- 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). If the mixture is heating too quickly, then lower the heat.
- 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.
Notes
- Adjust sweetness by using more semisweet or bittersweet chocolate according to your taste.
- Carefully temper eggs with hot milk to ensure smooth custard without curdling.
- Serve chilled for the best creamy texture and flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 0.5cups | |
| Calories | 287kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 128mg | 5% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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