Chocolate Pudding
Indulge in this creamy homemade chocolate pudding—a satisfying dessert made from simple ingredients. This easy recipe transforms fresh whole milk, sugar, and cocoa powder into a rich, silky treat perfect for any occasion.
Ingredients
- 1 cup sugar
- ½ cup brown sugar
- ⅔ cup unsweetened cocoa powder
- 4 tablespoons cornstarch
- 5½ cups whole milk or substitute almond milk, oat milk, or skim milk for a lighter option
- 8 egg yolks
- 1/3 tsp salt
- 2 tablespoons butter
- 3 tablespoons vanilla extract
Instructions
- Combine Dry Ingredients: In a heavy-bottomed pot or enameled Dutch oven, whisk together the sugar, unsweetened cocoa powder, and cornstarch until well combined.
- Add Milk: Gradually whisk in the milk, ensuring a smooth mixture with no lumps.
- Cook Mixture: Place the pot over medium heat, stirring continuously to prevent sticking. Cook until the mixture thickens and begins to bubble gently.
- Temper Egg Yolks: In a separate medium bowl, lightly beat the egg yolks. Slowly add about 1 cup of the hot chocolate mixture to the egg yolks, whisking constantly to temper them.
- Combine Mixtures: Pour the tempered egg yolk mixture back into the pot, stirring continuously.
- Thicken Pudding: Return the pot to medium heat and cook for an additional 2 minutes, stirring constantly, until the pudding reaches your desired thickness.
- Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract until fully incorporated.
- Cool Pudding: Pour the pudding into individual serving dishes or a large bowl. To prevent a skin from forming on the top of the pudding, place a piece of plastic wrap directly on the surface of the pudding.
- Refrigerate: Allow the pudding to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.
Notes
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 5 days.