This chocolate pudding is seriously to-die-for! Made with simple ingredients, it’s rich, velvety, and incredibly easy to whip up from scratch. Best of all, you’ll only need one pot (plus a whisk and spatula) to create this luscious treat.
I typically steer clear of nutrition debates since this is a culinary blog, but I have to say—I’m not a fan of boxed pudding mixes. Did you know many store-bought puddings contain preservatives like BHA, which is banned in Europe due to potential health risks, and artificial dyes that come with warning labels in the EU and are outright prohibited in the U.K.? The list of questionable ingredients goes on, and it’s no wonder I’m all about making homemade pudding that’s cleaner, healthier, and way tastier.
Despite being so easy to make, homemade pudding is often overlooked in favor of those overly processed, boxed varieties.
I have tons of chocolate pudding recipes—some made with melted chocolate, some with cocoa powder, thickened with cornstarch, flour, or gelatin—you name it! For this variation – trust me, the results are nothing short of amazing!
Pro Tip: After chilling your pudding, give it a good whisk or a quick beat with a mixer (hand-held or stand mixer) before serving. This step is crucial for achieving that extra creamy, airy texture we all love. I forgot to do this when taking the picture, but quickly fixed my mistake, and it made all the difference!
I love topping this pudding with a dollop of freshly whipped cream or getting creative by filling little pie shells for a fun party dessert. Think outside the bowl—literally! 😄
Let me know what you think of this decadent chocolate pudding! If you give it a try, post your creations on Instagram and tag me—I’d love to see what you’re making!
Happy cooking and enjoy this dreamy chocolate goodness! 🍫🥄💛
In a medium pot, whisk cornstarch, sugar, salt cocoa powder and cinnamon/cayenne, if using. Whisk in milk. Add egg yolks and whisk. Place the pot on the stove and cook over medium (even medium high heat will work) heat until it comes to a gentle simmer, stirring constantly with a rubber spatula. Not stirring will result in your eggs scrambling. As soon as the mixture simmers, turn the heat to medium low,set the timer, turn the heat down a bit and keep cooking, still stirring constantly, for 3 minutes.
Remove from heat, add chopped chocolate, butter and vanilla and stir to combine until melted and incorporated.
I promised one pot in the recipe and it will work absolutely great. However, for extra smooth and superiors results, place chocolate, butter and vanilla into another pot, place a fine-mesh-sieve on top. Strain your hot pudding into the bowl with chocolate. Allow it to sit for a minute. Then gently stir to combine and melt everything together.
Press plastic wrap directly against the pudding and refrigerate for at least 2 hours. When completely cold and set, whisk your pudding vigorously with a whisk (or beat it with a mixer.) At that point, divide between bowls and enjoy!
Consider serving these topped with whipped cream, if desired.
Ingredients
Directions
In a medium pot, whisk cornstarch, sugar, salt cocoa powder and cinnamon/cayenne, if using. Whisk in milk. Add egg yolks and whisk. Place the pot on the stove and cook over medium (even medium high heat will work) heat until it comes to a gentle simmer, stirring constantly with a rubber spatula. Not stirring will result in your eggs scrambling. As soon as the mixture simmers, turn the heat to medium low,set the timer, turn the heat down a bit and keep cooking, still stirring constantly, for 3 minutes.
Remove from heat, add chopped chocolate, butter and vanilla and stir to combine until melted and incorporated.
I promised one pot in the recipe and it will work absolutely great. However, for extra smooth and superiors results, place chocolate, butter and vanilla into another pot, place a fine-mesh-sieve on top. Strain your hot pudding into the bowl with chocolate. Allow it to sit for a minute. Then gently stir to combine and melt everything together.
Press plastic wrap directly against the pudding and refrigerate for at least 2 hours. When completely cold and set, whisk your pudding vigorously with a whisk (or beat it with a mixer.) At that point, divide between bowls and enjoy!
Consider serving these topped with whipped cream, if desired.
Notes
