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The Best Homemade Chocolate Pudding Recipe

The Best Homemade Chocolate Pudding

This rich, silky chocolate pudding uses cocoa powder and chopped chocolate for an intense chocolate flavor. It makes about six servings and becomes thicker and creamier as it chills.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 2 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup (100 g) Granulated sugar
  • 1/3 cup (about 28 g) Unsweetened cocoa powder
  • 1/4 cup (32 g) Cornstarch
  • 1/4 teaspoon Fine salt
  • 3 cups (720 ml) Whole milk
  • 4 egg yolks Large egg yolks
  • 4 ounces (113 g) Semisweet or bittersweet chocolate, finely chopped
  • 2 tablespoons (28 g) Unsalted butter
  • 1 teaspoon Pure vanilla extract

Method
 

Step-by-Step
  1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk until smooth, then whisk in the egg yolks.
  2. Cook the mixture over medium heat, whisking constantly and paying close attention to the bottom and corners of the pan. Continue until the pudding thickens and reaches a gentle boil, then cook for about 1 minute after bubbling begins.
  3. Remove the saucepan from the heat immediately. Whisk in the chopped chocolate, butter, and vanilla until the mixture is completely smooth and glossy.
  4. For an especially smooth pudding, pass the hot mixture through a fine-mesh strainer into a bowl. Divide it among serving dishes or keep it in one bowl, then press plastic wrap directly onto the surface.
  5. Refrigerate for at least 2 hours, until fully chilled and set. Serve cold with your favorite toppings.

Notes

Whisk continuously while the pudding cooks to prevent scorching and lumps. Whole milk gives the best balance of creaminess and structure, although lower-fat milk can be used for a less rich result. Direct-contact plastic wrap prevents a skin from forming.