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
(0)
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
How would you rate this recipe?
Preparation
Step 1
In a medium saucepan, whisk together the cornstarch, cocoa powder (if using), sugar, and salt.
Step 2
Add the milk in a thin stream, whisking the whole time so that lumps do not form.
Step 3
Heat mixture over medium-low heat, whisk frequently, scraping the bottom and sides, until mixture is steaming but has not yet simmered — do not let the mixture come to a boil.
Step 4
It will thicken enough to coat the back of a spoon; this takes 5 to 8 minutes.
Step 5
Add the chocolate and stir until it has melted and is fully incorporated.
Step 6
Remove from heat and stir in the vanilla.
Step 7
For the silkiest pudding texture, pour this mixture through a fine-mesh strainer.
Step 8
Distribute among individual pudding cups or one large serving bowl, and chill until it is cool and set, about 2 to 3 hours for individual pudding cups and 4 to 5 hours for a large bowl.
Step 9
Cover tightly with plastic wrap to prevent a skin from forming.
Step 10
Save recipe for the next time?
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.
