Chocolate Pudding

Chocolate Pudding

Silky stovetop pudding with deep cocoa flavor, thickened to a rich, spoonable set.

Total 4 hr 10 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

This classic stovetop pudding relies on a cornstarch-thickened custard base and a mix of cocoa powder and chopped dark chocolate for layered chocolate flavor. It sets up creamy and dense, making it a comforting make-ahead dessert for weeknight dinners or dinner parties alike.

Ingredients

  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups whole milk
  • 2 large egg yolks
  • 3 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Method

  1. In a 6-quart saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until no lumps remain.

  2. Whisk in the milk and egg yolks until fully smooth, breaking up any clumps of cornstarch.

  3. Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and reaches a low boil, about 8 to 10 minutes.

  4. Continue whisking and cook 1 more minute at a gentle boil to fully activate the cornstarch.

  5. Remove the pan from the heat and whisk in the chopped chocolate, butter, and vanilla extract until melted and smooth.

  6. Pour the pudding into four individual serving cups, dividing evenly.

  7. Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming, then refrigerate until fully chilled and set.

Rate this recipe

★ 3.6 (1)

Chocolate Pudding

This classic stovetop pudding relies on a cornstarch-thickened custard base and a mix of cocoa powder and chopped dark chocolate for layered chocolate flavor. It sets up creamy and dense, making it a comforting make-ahead dessert for weeknight dinners or dinner parties alike.

4 hr 10 min 4 servings 310 cal

Ingredients

  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups whole milk
  • 2 large egg yolks
  • 3 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Method

  1. 1

    In a 6-quart saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until no lumps remain.

  2. 2

    Whisk in the milk and egg yolks until fully smooth, breaking up any clumps of cornstarch.

  3. 3

    Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and reaches a low boil, about 8 to 10 minutes.

  4. 4

    Continue whisking and cook 1 more minute at a gentle boil to fully activate the cornstarch.

  5. 5

    Remove the pan from the heat and whisk in the chopped chocolate, butter, and vanilla extract until melted and smooth.

  6. 6

    Pour the pudding into four individual serving cups, dividing evenly.

  7. 7

    Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming, then refrigerate until fully chilled and set.