Homemade Chocolate Pudding Recipe — The Mom 100

Chocolate pudding

Comfort in a cup… or a bowl… or a tub. Have you ever watched a child (or, uh, yourself) scratch, scratch, scratch the corners of a cup of pudding until you can practically put it back in the cupboard without needing to wash it? There’s a reason why chocolate pudding has long been one of the most joyful and soothing desserts around.The Brits actually call all desserts puddings, which just shows you how real pudding is. brought up in this culture.

What to serve with chocolate pudding

Whipped cream! You don’t have to do homemade whipped cream, but I highly recommend it. But if you’re pressed for time, there’s nothing wrong with those cans of sweetened whipped cream at the supermarket. It’s actually real whipped cream, and quite acceptable in a pinch.

Rich and thick chocolate pudding

This pudding calls for a combination of cocoa powder and semi-sweet chocolate, and it’s this combination of chocolates that makes this pudding so rich, so chocolatey that it’s in a class of its own. Again, this is ideal served with lots of whipped cream (did I mention that? I might mention it again). A little cornstarch helps make this pudding thick enough to stand on a spoon!

Homemade Chocolate Pudding: So rich, so chocolaty, so creamy, and so easy to make!

Tweet that

homemade chocolate pudding

Variants of chocolate pudding

You can add a few teaspoons of the following liqueurs to the chocolate pudding (not if you are serving it to children! No, save this for the adults):

  • Cointreau or other orange liqueur
  • Frangelico or another nut liqueur
  • Godiva, or another coffee liqueur
  • Baileys or Carolan’s or another Irish Cream liqueur
homemade chocolate pudding

How to make chocolate pudding

Combine cocoa powder, cornstarch, sugar and salt in a large saucepan over medium-high heat. Slowly stir in the cream, then stir in the egg yolks until well blended, then stir in the milk. Let the mixture simmer briskly, whisking almost constantly and making sure to keep scraping the sides and bottom of the pan. Simmer the mixture until it begins to thicken, 1-2 minutes, then add the chocolate and stir until it melts.

Reduce heat to medium and continue to cook, whisking frequently, until pudding is quite thick, about 2 minutes (it will thicken much more as it cools). Stir in butter and vanilla until butter is melted.

homemade chocolate pudding

Transfer the pudding to a large serving bowl or a pile of individual dishes, press plastic wrap directly over the top of the pudding, and refrigerate until chilled – about 2 hours or more for a larger bowl, at least an hour for smaller portions.

homemade chocolate pudding

Unless you like your pudding hot, in which case let it sit at room temperature for about 20-30 minutes and don’t bother refrigerating it.

Serve with lots of whipped cream!

homemade chocolate pudding

(Oh, and maybe you want to check this out Caramel Pudding. I think the perfect ending to a party would be the two types of pudding served in little cups or jars for people to taste).

Other chocolate dessert recipes:

homemade chocolate pudding

Do you like this recipe ? Pin it to your favorite board on Pinterest.

pin this

  • 2 soup spoons Cocoa powder without sugar
  • 2 soup spoons cornstarch
  • Chopped off sugar
  • Pinch kosher salt
  • 1 Chopped off light or heavy cream at room temperature
  • 3 large egg yolks at room temperature
  • 2 cups whole milk at room temperature
  • 4 ounces semi-sweet chocolate
  • 2 soup spoons Butter without salt at room temperature
  • 1 teaspoon pure vanilla extract
  • Copious amounts of Sweet whipped cream To serve
  • Combine cocoa powder, cornstarch, sugar and salt in a large saucepan over medium-high heat. Slowly stir in the cream, then stir in the egg yolks until well blended, then stir in the milk. Let the mixture simmer briskly, whisking almost constantly and making sure to keep scraping the sides and bottom of the pan. Simmer the mixture until it begins to thicken, 1-2 minutes, then add the chocolate and stir until it melts. Reduce heat to medium and continue to cook, whisking frequently, until pudding is quite thick, about 2 minutes (it will thicken much more as it cools). Stir in butter and vanilla until butter is melted.

  • You can strain the pudding through a fine-mesh strainer if you’re determined to get any lumps or bumps out of the pudding, but if you don’t have the time or inclination to soil another utensil, simply transfer the pudding to a large serving bowl or a pile of individual serving dishes, press plastic wrap directly over the pudding and refrigerate until chilled – about 2 hours or more for a larger bowl, at least an hour for smaller portions. Unless you like your pudding hot, in which case let it sit at room temperature for about 20-30 minutes and don’t bother refrigerating it.

calories: 385calories | Carbohydrates: 40g | Protein: 6g | Big: 22g | Saturated fat: 13g | Polyunsaturated fats: 1g | Monounsaturated fat: seveng | Trans fat: 1g | Cholesterol: 140mg | Sodium: 45mg | Potassium: 289mg | Fiber: 2g | Sugar: 33g | Vitamin A: 590UI | Vitamin C: 1mg | Calcium: 141mg | The iron: 2mg

The nutritional values ​​are provided for information only. It is not intended to replace the advice of a qualified healthcare professional.

Did you make this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved