Silky Classic Chocolate Pudding
Total Time
15 minutes active, plus a few hours cooling and setting time
Prep Time
15 minutes active
Rating
0 out of 5 stars
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Ingredients
6 servings
- 1/4 cup (30 grams) cornstarch
- 3 tablespoons (15 grams) unsweetened cocoa powder (optional)
- 1/2 cup (100 grams) granulated sugar
- 1/2 teaspoon kosher salt
- 3 cups (680 grams) whole milk (for best taste) or 2% milk
- 6 ounces (180 grams) bittersweet chocolate, coarsely chopped (or 1 cup dark chocolate chips)
- 1 teaspoon vanilla extract
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Preparation
Chef’s notes
Over the last, whoa, 16 years, this recipe has had several updates.
In 2013, I got rid of the pesky double-boiler step, that also made this take forever to cook.
Later in the year, I started deepening the chocolate flavor by replacing an ounce of the bittersweet chocolate with unsweetened, but I ditched this a few years later by adding some unsweetened cocoa powder.
Bittersweet chocolate is my preference here, anything in the 60% to 72% range.
You can reduce the sugar to 1/3 cup for a less sweet pudding.
For a non-dairy option, this recipe also works with oat milk or coconut milk.