Description

This classic Chocolate Pudding recipe delivers a rich and creamy dessert that’s easy to make from scratch. Made with whole milk, cocoa powder, and a smooth blend of eggs and butter, this pudding is perfectly thickened on the stovetop and chilled until set. Optional chocolate chips add an extra layer of decadence. Serve chilled for a comforting treat or garnish with whipped cream or grated chocolate for added elegance.

Ingredients

Scale

Liquid Ingredients

2 3/4 cups whole milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Dry Ingredients

1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt

Other Ingredients

4 large egg yolks
1/2 cup semisweet or bittersweet chocolate chips (optional, for extra richness)

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Instructions

Combine Dry and Liquid Ingredients: In a medium saucepan, whisk together the whole milk, granulated sugar, unsweetened cocoa powder, cornstarch, and salt until the mixture is smooth and free of lumps.
Heat and Thicken Mixture: Place the saucepan over medium heat and whisk constantly as the mixture heats. When it starts to simmer, continue whisking for 2-3 minutes until the pudding base thickens and begins to bubble.
Temper the Egg Yolks: In a separate bowl, lightly beat the egg yolks. Gradually whisk in about 1 cup of the hot chocolate mixture into the yolks to gradually raise their temperature and prevent curdling.
Combine Egg Mixture with Pudding Base: Slowly pour the tempered egg yolks back into the saucepan with the remaining chocolate mixture, whisking continuously to combine.
Cook to Desired Thickness: Return the saucepan to medium heat and cook while whisking for another 2-3 minutes until the pudding reaches a thick, creamy consistency.
Finish with Butter and Vanilla: Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until fully melted and incorporated. For extra richness, stir in the chocolate chips until melted.
Transfer and Cover: Pour the pudding into individual serving dishes or a large bowl. Cover the surface with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming.
Chill to Set: Refrigerate the pudding for at least 2 hours until fully chilled and set.
Serve: Serve the pudding chilled, optionally topped with whipped cream or grated chocolate for garnish.

Notes

Tempering the egg yolks is crucial to prevent them from scrambling when added to the hot mixture.
Pressing plastic wrap directly on the surface of the pudding prevents a skin from forming while chilling.
Use high-quality cocoa powder and chocolate chips for the best flavor.
The pudding can be stored covered in the refrigerator for up to 3 days.
For a dairy-free version, substitute whole milk with almond or oat milk and butter with coconut oil or vegan butter.