Chocolate Pudding
Total Time
20 Minutes, plus at least 5 hours to set in the fridge
Cook Time
20 Minutes
Rating
4.92 out of 5 stars
(25)
Ingredients
4 servings
- ⅔ cup sugar
- ¼ cup unsweetened natural cocoa powder, such as Hershey's
- 2½ tablespoons cornstarch
- ⅛ teaspoon salt
- 2½ cups whole milk
- 1½ ounces semi-sweet chocolate, finely chopped (best quality, such as Ghirardelli)
- 2 teaspoons vanilla extract
- Homemade whipped cream, for serving (optional)
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Preparation
Step 1
Whisk the sugar, cocoa, cornstarch, and salt in a heavy medium saucepan. Add half of the milk and whisk until the mixture is smooth. Whisk in the remaining milk. Continue whisking over medium heat until the pudding thickens and comes to boil, about 8 minutes. Continue to boil 1 minute longer, whisking constantly.
Step 2
Remove the pudding from the heat. Add the chopped chocolate and vanilla; whisk until the chocolate melts and the pudding is smooth. Pour the pudding into a medium bowl and place a piece of plastic wrap directly over the pudding to prevent a film from forming at the top. Cool in the refrigerator until set, 5 to 6 hours. Whisk the chilled pudding until smooth, and then spoon it evenly into 4 dessert bowls. Top each pudding with a dollop of whipped cream, if desired, and serve.
Step 3
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Chef's notes
Can I use chocolate chips instead of chocolate from a bar for chocolate pudding? I’d recommend sticking with solid chocolate here; chocolate chips are made with stabilizers to help them retain their shape when heated, so they’re not the best option for pudding.
Can I make chocolate pudding ahead of time? Sure! It keeps nicely in the fridge for up to 3 days.
Can I use chocolate pudding as a filling for chocolate cream pie? I don’t recommend it as the pudding isn’t firm enough to hold up when sliced. This chocolate cream pie recipe may meet your needs – it’s delish!
