Make rich, velvety chocolate pudding from scratch on the stovetop. This easy recipe yields a silky smooth, decadent dessert that surpasses any boxed mix.
Author:Mei Sprout
Prep Time:10 min
Cook Time:15 min
Total Time:2 hours 25 min
Yield:4 servings
Category:Dessert
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder (Dutch process recommended)
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Instructions
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until combined.
Gradually whisk in the whole milk until the mixture is smooth.
Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens significantly and just begins to bubble. This takes about 6 to 8 minutes.
In a small bowl, lightly whisk the egg yolks.
Temper the yolks: Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks while whisking the yolks constantly.
Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
Continue to cook over medium heat, stirring constantly, for 1 to 2 minutes more until the pudding comes to a full boil and is very thick. Do not overcook after boiling.
Remove the saucepan from the heat. Stir in the butter and vanilla extract until smooth.
Pour the pudding into individual serving dishes or a single bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
Chill in the refrigerator for at least 2 hours, or until completely cold and set.
Notes
For an extra rich flavor, substitute 1/2 cup of the milk with heavy cream.
If you prefer a less intense chocolate flavor, use natural unsweetened cocoa powder instead of Dutch process.
To serve, top with fresh whipped cream or shaved chocolate.