|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 1g||4%|
|Total Sugars 30g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chocolate Pudding is one of life’s greatest pleasures. It's so comforting and delicious, that both adults and kids alike love it. This particular old-fashioned, super easy-peasy chocolate pudding recipe is so delightfully rich that you may never go back to the boxed stuff.
This recipe does not require egg tempering, chocolate melting (the pudding gets all of its flavor from Dutch-process cocoa powder), or a long cook time—the pudding is thickened by cornstarch (you’re welcome). In short, once the pudding bubbles, you only need to cook it for an additional minute in order to activate the starch that thickens it.
We love a vegan pudding, such as an avocado chocolate pudding, just as much as the next person, but sometimes you just crave a deeply chocolatey dessert made with milk, cream, and eggs. Not only is this a fabulous make-ahead treat, but it makes for THE most special filling in chocolate pudding pie.
"I love the classic, homestyle feel of chocolate pudding. I grew up on the grocery store version (you know which one), so making it at home always feels indulgent and special. The flavor really is superior, and the recipe is simple to follow, too!" —Tracy Wilk
1 cup sugar
1/2 cup Dutch-processed cocoa powder
3 tablespoons cornstarch
3/4 teaspoon kosher salt
2 1/2 cups whole milk
3/4 cup heavy cream
1 large egg, lightly beaten
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
Steps to Make It
Gather the ingredients.
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Add the milk and cream, whisking to combine. Add the egg, and whisk until the mixture is well combined.
Place the saucepan over medium-high heat and cook, whisking constantly, until the the mixture begins to thicken and bubble, about 10 minutes. Decrease the heat to medium and continue whisking for 1 minute more.
Remove the saucepan from the heat. Whisk in the butter and vanilla until fully incorporated.
Evenly divide the pudding among 6 ramekins.
Cover each ramekin with plastic wrap, ensuring the plastic is touching the pudding (this help prevent a “skin” from forming on the top of your puddings).
Refrigerate for 2 hours and up to overnight to fully set. Serve as is or topped with whipped cream, nuts, sprinkles, and more (see variations below).
- To prevent lumpy pudding, make sure you whisk all the dry ingredients in the saucepan first. Then, gradually whisk in the milk until the mixture is smooth.
- Once the mixture in the saucepan begins bubbling, let it bubble for an additional whole minute in order to ensure you have activated the cornstarch. This will guarantee your pudding sets up just right.
- To make sure your pudding does not form a skin, place the plastic wrap directly on top of the pudding while it chills. Alternatively, if you like pudding skin, then the wrap just needs to cover the ramekin—it does not need to touch the pudding itself.
- Swap the vanilla extract for orange or mint extract.
- Add a tablespoon or so of your favorite booze, such as Grand Marnier or Kirsch.
- Make it a vegan chocolate pudding, using non-dairy milk, chocolate chips, and no eggs.
Make it a pudding party with toppings!
- Whipped Cream
- Serve it with cookies and gummy works to create pudding dirt cups
How to Store
Pudding can be stored tightly covered in plastic wrap in the refrigerator for up to three days. Make sure the plastic wrap touches the top of the pudding if you do not want it to form a skin. Pudding does not freeze well and thus we do not recommend it.