Description
This Old School Chocolate Pudding recipe yields a rich, creamy dessert made from simple pantry ingredients. It features a smooth pudding base thickened with cornstarch and enriched with egg yolks and butter for a luscious texture and deep chocolate flavor. Perfect for a nostalgic treat, it requires stovetop cooking with frequent whisking for silky results.
Ingredients
Chocolate Pudding Ingredients
- 2¼ cups whole milk
- ½ cup sugar
- ⅓ cup cocoa powder
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 egg yolks
- 20 grams unsalted butter (1½ tablespoons)
- 1 teaspoon vanilla extract
Instructions
- Combine dry ingredients and milk: In a heavy-bottomed saucepan, whisk together the whole milk, sugar, cocoa powder, cornstarch, and salt until well combined and smooth.
- Heat mixture to boil: Place the pan over medium heat and whisk frequently to prevent lumps and sticking. Bring the mixture slowly to a boil, then reduce the heat to low and cook gently for 1½ to 2 minutes while continuing to whisk until thickened.
- Temper the egg yolks: In a small bowl, whisk the egg yolks until smooth. Slowly add about ¼ cup of the hot pudding mixture into the yolks while whisking constantly to temper them and prevent scrambling. Add another ¼ cup of the hot mixture in the same manner.
- Combine and cook again: Pour the warmed egg yolk mixture back into the saucepan and whisk well. Return the pan to medium-low heat and bring to a gentle boil again, cooking for an additional 45 to 60 seconds while whisking continuously until smoothly thickened.
- Add butter and vanilla: Remove the pudding from heat and whisk in the unsalted butter and vanilla extract until fully melted and the pudding is smooth and glossy.
- Strain and cool: Scrape down the sides of the pan to incorporate all ingredients evenly. Strain the pudding into a serving bowl through a fine-mesh sieve to remove any cooked egg bits. Cover immediately with plastic wrap pressed directly onto the surface to prevent skin formation.
- Chill before serving: Allow the pudding to cool at room temperature, then refrigerate for 3 to 4 hours until fully chilled and set.
Notes
- Use whole milk for the creamiest texture; low-fat milk may result in a less rich pudding.
- Whisking continuously during cooking is crucial to avoid lumps and burning.
- Tempering the egg yolks prevents curdling and ensures a smooth pudding.
- Straining the pudding is important to remove any cooked egg bits for a silky finish.
- Covering with plastic wrap directly on the pudding surface prevents a skin from forming as it cools.
- This pudding can be made a day ahead and kept refrigerated for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
