Easy Homemade Chocolate Pudding Recipe | Foodal (2024)

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After giving this quick and easy recipe a try, you’ll never go back to the boxed version of chocolate pudding again.

Fresh, whole ingredients make for the very best pudding. And there is a definite difference between this and the chemistry set experience you’re likely to get with a boxed mix.

Plus, there aren’t any ingredients that you can’t pronounce in this homemade version!

To make a rich and decadent pudding, as we learned from our Budino al Ciocciolato recipe, you’ll need only a few simple ingredients. They come together easily to create a splendidly sweet treat. Two types of chocolate are used to prepare this velvety dessert, and it’s undoubtedly a chocolate lover’s dream!

It’s really a perfect pudding, creamy and silky smooth without being too sweet or cloying. We quickly lost a serving due to all the “taste-testing” when we tried it for the first time!

The quality of chocolate you use is incredibly important here. If you’re going to take the time to make this dessert from scratch, don’t skimp on quality. You can’t make a fantastic dessert with mediocre chocolate. It’s the central ingredient, after all.

Save the Hershey’s for the trick-or-treaters, or make a batch of homemade s’mores. Instead, for the bar chocolate called for in this recipe, try Ghiradelli, Callebaut, or pick up a Belgian variety from your local gourmet grocer.

I also used high-quality cocoa, and I recommend that you try one such as Valrhona Pureor Ghirardelli Majestic. Combining both the solid and powder varieties lends to a nuanced, layered, and balanced flavor – like something a pastry chef would serve.

Yep, that’s right. Serve this tonight, and you’ll be sure to impress whoever has a taste.

The recipe also calls for egg yolks, which lend the finished dessert a smooth, custard-like texture that is utterly amazing. No exaggeration!

There’s no need to temper the eggs, either. A whisk will save you the extra steps and extra time required to prepare a more complicated recipe. All you need to do is whisk the yolks together with the dry ingredients and cream.

Do not use high heat when you cook the mixture, and there will be no risk of winding up with scrambled eggs, or grainy bits in your dessert bowl. However, I still run the cooked pudding mixture through a fine-mesh strainer before chilling, just in case a stray clump of cocoa powder or cornstarch wasn’t incorporated fully.

Lastly, don’t rush the cooking process. The mixture must thicken in the pot before it boils. If you don’t follow this step carefully, you’ll end up with a bowl of delicious cocoa soup – but that’s not exactly what we’re going for here. Remember, thickening is more important than the boil that comes next.

So, because this doesn’t include any preservatives (yay!), it won’t stay firm like the store-bought stuff. It should keep for up to three days in the refrigerator, which still makes for an easy make-ahead dessert.

You can also make a creamy frozen treat with the leftovers. Just add whatever you have left to popsicle molds and place in the freezer for at least three to five hours before unmolding and serving.

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Cooking By the Numbers…

Step 1 – Prep Ingredients

Measure out all of the ingredients, keeping the dry ingredients and the wet ingredients separate from each other.

Step 2 – Whisk Together Dry and Wet Ingredients

In a large saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt. Make sure to break up any clumps. If you like, you can pass these ingredients through a fine mesh strainer.

Coffee elevates the taste of chocolate. You can add a teaspoon of espresso powder if you like, for a richer flavor.

Add the egg yolks and cream. Whisk together until fully incorporated.

Whisk in the milk until it’s thoroughly incorporated.

Step 3 – Heat Mixture

Place the saucepan over medium heat. Stir constantly until the mixture is thick, for about 6 minutes. Increase heat to medium-high and bring mixture to a boil. Continue stirring while the mixture boils for about 1-2 minutes.

Make sure the mixture thickens considerably before removing from the heat. It should be thick like a smoothie.

Cornstarch needs to be heated to 203°F to activate thickening. A thermometer can help you to check for this.

Step 4 – Add Butter, Chocolate and Vanilla

Add the unsalted butter, chocolate, and vanilla. Whisk until melted and fully incorporated.

Step 5 – Strain and Refrigerate

Strain through a fine-mesh strainer into desired cups or bowls. Let cool to room temperature. Add a layer of cling wrap to the surface of the pudding.

Don’t place the pudding in the fridge without a cover, as a film will form that you’ll have to scoop off before serving. You’ll need to cover any leftovers also.

Chill for at least 4 hours.

Remove plastic and serve.

Leftovers can be stored in the fridge for up to three days, or they can be frozen to make popsicles.