Are you a chocolate lover? Do you crave a delicious and creamy chocolate pudding but don’t want to buy the pre-made ones from the store? Look no further! In this article, we will guide you through making a homemade chocolate pudding that is easy to make and has a silky smooth texture. Follow along with the steps below to create your own heavenly chocolate pudding.
How To Make Chocolate Pudding Recipe
- ½ cup of sugar (100 grams)
- ⅓ cup of cocoa powder (33 grams)
- 2 cups of whole milk (480 milliliters)
- 2 egg yolks
- 2 tablespoons of cornstarch
- 2 tablespoons of butter
- 2 teaspoons of vanilla extract
Step 1: Mix the Dry Ingredients
Begin by grabbing a medium-sized pot and adding in the sugar and cocoa powder. You can use any cocoa powder you like, whether it is natural or Dutch processed. Dutch processed cocoa powder has a darker color and a less acidic taste, but both types will work well in this recipe. Mix the sugar and cocoa powder together until they are well combined.
Step 2: Heat the Mixture
Next, pour in two cups of whole milk into the pot and place it over medium heat. Stir the mixture frequently to prevent it from sticking to the bottom of the pot. You want the mixture to get steamy but not come to a boil.
Step 3: Prepare the Egg Yolks
While the mixture is heating, separate the egg yolks from the whites in a large bowl. You only need the creamy yolks for this recipe. Whisk the yolks together with the cornstarch until they are well combined. Add in the remaining quarter cup of whole milk and continue whisking.
Step 4: Combine the Mixtures
Once the cocoa mixture is steamy, take it off the heat and let it cool for a moment. Then, you need to temper the egg mixture, which means you have to slowly whisk in about a cup of the hot cocoa mixture into the egg mixture. Keep whisking vigorously while you pour the cocoa mixture in, and make sure to whisk continuously while the mixture heats up. This will raise the temperature gradually and prevent the yolks from scrambling.
Step 5: Heat the Mixture Again
Once you’ve tempered the egg mixture, whisk in the remaining hot cocoa mixture and pour everything back into the pot. Heat the mixture again until it reaches just the right temperature to set and create a silky texture. You’ll know it’s ready when the consistency changes and you see trails being dragged through by the whisk. This should happen quickly, so make sure to whisk continuously and remove the pot from heat immediately.
Step 6: Add the Finishing Touches
Once the mixture is off the heat, add in two tablespoons of cubed butter and whisk it until melted. The butter will give the pudding an added bit of richness and silkiness while also helping it set. Lastly, add two teaspoons of vanilla extract for an extra depth of flavor.
Step 7: Chill and Enjoy!
Pour the pudding mixture into a clean bowl and cover it with plastic or parchment paper to prevent a skin from forming on top. Chill the pudding in the refrigerator until it sets. Once chilled, remove the covering and scoop the pudding into cups. You can top it with whipped cream and shaved chocolate if desired, and it’s ready to be enjoyed!
List of Required Kitchen Tools or Equipment:
Measuring cups and spoons
Tips or Variations:
Add a teaspoon of espresso powder for extra chocolatey flavor.
Top with whipped cream and shaved chocolate for a decadent treat.
Try using different types of cocoa powder for different flavors.
Serve warm for a comforting dessert on a chilly day.
Frequently Asked Questions:
Q: Can I use low-fat milk instead of whole milk?
A: While whole milk is recommended for the best flavor and texture, you can use low-fat milk as a substitute. Keep in mind that the pudding may be less rich and creamy.
Q: Can I make this pudding ahead of time?
A: Yes, you can make this pudding ahead of time and chill it in the refrigerator until ready to serve.
Q: How long does this pudding last in the refrigerator?
A: This pudding can be stored in the refrigerator for up to 3 days.
Q: Can I use egg substitute instead of egg yolks?
A: It’s recommended to use egg yolks for the best texture and flavor, but you can use egg substitute if needed. Keep in mind that the texture and flavor may be slightly different.
Q: Can I use a different type of sweetener instead of sugar?
A: You can use a different type of sweetener, such as honey or maple syrup, but keep in mind that the flavor and texture may be slightly different.
In conclusion, making homemade chocolate pudding is easier than you might think! With just a few simple steps, you can have a silky smooth pudding that is bursting with chocolate flavor. Don’t forget to add the butter and vanilla for an added layer of richness and depth of flavor.Print
This recipe is for easy and delicious chocolate pudding made from scratch using simple ingredients such as sugar, cocoa powder, whole milk, egg yolks, cornstarch, butter, and vanilla extract.
1/2 cup sugar (100 grams)
1/3 cup cocoa powder (33 grams)
2 cups whole milk (480 milliliters)
2 egg yolks
2 tablespoons cornstarch
2 tablespoons butter, cubed
2 teaspoons vanilla extract
Optional: 1 teaspoon espresso powder
In a medium pot, combine the sugar, cocoa powder, and 2 cups of whole milk. Stir frequently over medium heat until it becomes steamy but not boiling.
In a separate bowl, whisk together the egg yolks, cornstarch, and remaining quarter cup of whole milk until smooth.
Remove the pot from the heat and temper the egg mixture by slowly whisking in about a cup of the hot cocoa mixture.
Whisk in the remaining hot cocoa mixture and return the pot to the heat.
Cook the mixture over medium heat, whisking constantly until it reaches the desired consistency. The pudding will thicken suddenly, and you’ll see trails being dragged through by the whisk.
Remove the pot from the heat and whisk in the cubed butter and vanilla extract until melted and combined.
Transfer the pudding to a clean bowl and cover with plastic or parchment paper to prevent a skin from forming. Chill until set.
Serve in cups topped with whipped cream and shaved chocolate, if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
- Serving Size: 4 servings
- Calories: 320
- Sugar: 34g
- Sodium: 123mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Keywords: homemade chocolate pudding