Description
This rich and creamy Chocolate Pudding recipe is a classic dessert made from scratch using whole milk, cocoa powder, and egg yolks. It is thickened with cornstarch and enhanced with butter and vanilla extract to create a velvety texture. Optional chocolate chips add an extra layer of decadent flavor. Perfect for an indulgent treat served chilled.
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
Others
- 4 large egg yolks
- 1/2 cup semisweet or bittersweet chocolate chips (optional, for extra richness)
Instructions
- Combine Dry and Milk Ingredients: In a medium saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt until completely smooth to ensure there are no lumps.
- Heat Mixture: Place the saucepan over medium heat and whisk constantly. When the mixture starts to simmer, keep whisking for an additional 2-3 minutes until it thickens and bubbles, indicating it has started to cook properly.
- Temper Egg Yolks: In a separate bowl, lightly beat the egg yolks. Slowly add about 1 cup of the hot chocolate mixture to the egg yolks while whisking constantly. This gradual process prevents the eggs from curdling.
- Combine and Thicken: Pour the tempered egg mixture back into the saucepan with the remaining chocolate mixture while whisking continuously. Cook for another 2-3 minutes, stirring constantly, until the pudding thickens to a smooth, creamy consistency.
- Finish Pudding: Remove the pan from heat and stir in the butter and vanilla extract until fully incorporated. If desired, add chocolate chips and stir until melted for a richer pudding.
- Transfer to Serving Dish: Pour the pudding into individual serving dishes or a larger bowl for sharing.
- Prevent Skin Formation: Cover the surface of the pudding with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming while chilling.
- Chill: Refrigerate the pudding for at least 2 hours or until fully set and chilled.
- Serve: Serve the pudding chilled, optionally topped with whipped cream or grated chocolate for extra garnish and flavor.
Notes
- Whisk constantly while heating to prevent lumps and burning at the bottom of the pan.
- Tempering the eggs is crucial to avoid scrambling them when adding to the hot mixture.
- Covering pudding with plastic wrap pressed onto its surface prevents a skin from forming on top during chilling.
- Use whole milk for the creamiest texture, but 2% milk can be substituted for a lighter version.
- The optional chocolate chips add an extra layer of richness but can be omitted for a purer cocoa flavor.
- Leftover pudding can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
