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The Ultimate Creamy Homemade Chocolate Pudding: Rich, Easy, and Better Than Store-Bought

A close-up of thick, glossy homemade chocolate pudding swirled in a small white ramekin.
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Make a rich, silky smooth chocolate pudding completely from scratch using basic ingredients. This stovetop recipe is simple to follow and results in a decadent dessert superior to any mix.

Ingredients

Scale
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 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

  1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until combined.
  2. Gradually whisk in the whole milk until the mixture is smooth.
  3. Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens significantly and begins to bubble. This takes about 5 to 8 minutes.
  4. Reduce the heat to low. In a small bowl, lightly whisk the egg yolks. Scoop about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them.
  5. Pour the tempered yolk mixture back into the saucepan, whisking constantly. Continue to cook for 1 minute, stirring well, but do not let it boil rapidly.
  6. Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter melts and is fully incorporated.
  7. 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.
  8. Chill in the refrigerator for at least 2 hours, or until completely cold and set.

Notes

  • For a deeper chocolate flavor, use dark or Dutch-processed cocoa powder.
  • If you prefer a lighter texture, you can gently whisk in 1/2 cup of cold heavy cream after the pudding has cooled slightly before chilling.
  • This pudding is best eaten within 3 days.

Nutrition

Find it online: https://afripaket.com/homemade-chocolate-pudding/