Make rich, velvety chocolate pudding from scratch on the stovetop. This easy recipe yields a silky smooth, decadent dessert that surpasses any boxed mix.
Author:Hannah Rodger
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:4 servings
Category:Dessert
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder (preferably Dutch-processed)
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Instructions
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until combined.
Gradually whisk in the milk until the mixture is smooth and there are no lumps.
Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens significantly and just begins to bubble. This takes about 5 to 8 minutes.
In a small bowl, whisk the egg yolks lightly. Temper the yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks.
Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook over medium heat, stirring constantly, for 1 to 2 minutes until the pudding is very thick. Do not let it boil rapidly.
Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter is fully melted and incorporated.
Pour the pudding into individual serving bowls or a single large bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
Chill in the refrigerator for at least 2 hours, or until completely cold and set.
Notes
For an extra rich flavor, substitute 1/2 cup of the milk with heavy cream.
If you prefer a less intense chocolate flavor, use natural cocoa powder instead of Dutch-processed.
This pudding sets best when chilled for 4 hours or overnight.