Whether you’re celebrating with your galentines, a loved one, or yourself this week, this chocolate pudding is sure to add some excitement to your festivities.
If you’re like me, one of your fondest memories of pudding takes you back to the days of elementary school and the magic of finding that snack pack pudding in your lunchbox. I remember eating that creamy chocolatey goodness by the spoonful so I decided it was time to make my own version.
This homemade chocolate pudding tops a snack pack any day. It’s light yet rich, and comes together quickly on your stovetop. Plus, it’s easy to whip up so that you can enjoy it later that day or little by little a few days after you make it, but that’s if any is leftover by then…
Before you make the pudding, be sure to fully read through each step and have all of your ingredients measured and ready to go because once you start, things will move quickly. Because you’ll be heating egg yolks, cream, and milk over the stove, you want to be sure to keep a close eye on your pot and have both a whisk and spatula handy at all times. Don’t let this intimidate you! Magical chocolate pudding awaits you!
I chose to use both cocoa powder and bittersweet chocolate as well as both milk and heavy cream to create a rich, yet creamy result. The bittersweet chocolate is not too overpowering, and the homemade whipped cream compliments its taste by adding a bit more creaminess to every spoonful.
This recipe makes about three cups of pudding, and there’s plenty of whipped cream leftover for all of your snacking needs. Don’t forget to top your beautiful pudding creations with lots of sprinkles!
Classic Chocolate Pudding
Author: Marisa Guerra
- ½ cup sugar
- ¼ cup cornstarch
- 3 tbsp unsweetened cocoa powder
- ¼ tsp salt
- 2 ½ cups whole or 2% milk
- ½ cup heavy cream
- 3 large egg yolks
- 1 tsp vanilla
- 3 oz bittersweet chocolate, finely chopped
- Whisk the sugar, cornstarch, salt, and cocoa powder together in a saucepan.
- Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.
- Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.
- Once the cocoa mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.
- Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.
- Remove the pudding from the heat and whisk in the vanilla and chocolate.
- Transfer pudding to heat safe dishes and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.
- 1 cup heavy cream
- 1 ½ tbsp sugar
- Combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed. Cover and refrigerate until ready to use and slightly whisk before using if need be.
- Once pudding is chilled, top each bowl with a dollop of whipped cream and sprinkles of your choice.