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Best Ever Creamy Homemade Chocolate Pudding From Scratch

A close-up view of rich, dark homemade chocolate pudding served in a small clear glass cup on a wooden surface.
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This recipe delivers a rich, velvety homemade chocolate pudding that tastes far better than any boxed mix. It uses simple pantry staples and cooks quickly on the stovetop for a comforting, decadent dessert.

Ingredients

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  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • 3 cups whole milk
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium saucepan, whisk together the sugar, cocoa powder, salt, and cornstarch until no lumps remain.
  2. Gradually whisk in the whole milk until the mixture is smooth.
  3. Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens significantly and begins to bubble gently. This usually takes 8 to 10 minutes.
  4. In a small bowl, lightly whisk the two egg yolks.
  5. Temper the egg yolks: Slowly pour about 1/2 cup of the hot pudding mixture into the egg yolks while whisking constantly. This prevents the yolks from scrambling.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining pudding. Continue to cook over medium heat, stirring constantly, for 1 to 2 minutes more until the pudding is very thick. Do not let it boil rapidly after adding the yolks.
  7. Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter is fully melted and incorporated.
  8. Pour the pudding into individual serving bowls or a large serving dish. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
  9. Chill in the refrigerator for at least 2 hours, or until completely cold and set.

Notes

  • For a deeper chocolate flavor, substitute 1 ounce of finely chopped bittersweet chocolate with the butter in step 6.
  • If you prefer a lighter texture, use 2% milk instead of whole milk, but the pudding may set slightly softer.
  • This stovetop pudding recipe is best eaten within three days for optimal texture.

Nutrition

Find it online: https://cookincorner.com/homemade-chocolate-pudding/