Everyone deserves to know how to make Chocolate Pudding without the box.
Chocolate Pudding
This pudding is best if made a day before enjoying.
Makes 8 servings.
- 1 cup powdered sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 1 tablespoon vanilla
- 6 egg yolks, room temperature
- 2 tablespoons unsalted butter, softened
- 6 ounces semi-sweet chocolate (or up to 80% chocolate for dark chocolate pudding)
- 1 recipe Whipped Cream (optional for topping)
In a medium saucepan, off heat, whisk together powdered sugar, cornstarch, salt, milk, and vanilla until there are no lumps.
Stir constantly with a flat-bottom utensil. Cook over medium heat until it sputters then remove from heat immediately.
Whisk the egg yolks in a medium bowl.
Whisk a small amount (no more than 1/8 cup at a time at first) of the hot milk mixture into the eggs. Continue whisking it in a little bit at a time to temper the eggs. This prevents the eggs from cooking and curdling. Set the saucepan aside. You will be using it again soon.
Whisk chocolate and butter into the pudding. It won’t be pretty at first, but the outcome will be delicious. I promise.
Pour the pudding back into the saucepan and place over medium heat. Cook and stir often with the flat-bottomed utensil until it sputters again. Remove from the heat immediately.
Use a fine-mesh sieve to strain pudding into a clean shallow container. Then place plastic wrap right on top of the pudding so it doesn’t form a skim on top. Leave just a little opening around the edges so the heat can escape while it cools. Chill about six hours before serving.
Serve in small bowls or place in a baked pie crust if you’d like to make a chocolate pudding pie. Top with Whipped Cream if you’re feeling a little extra.