Chocolate Pudding

If you're like me, one of your fondest memories of chocolate pudding takes you back to the days of elementary school and the magic of finding that chocolate pudding cup 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 Chocolate Pudding tops store bought pudding any day. It's light yet rich, and comes together quickly on your stovetop. 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. Once chilled, it is topped with spoonfuls of homemade whipped cream which perfectly compliment its rich flavor.

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!

A FEW NOTES BEFORE WE GET STARTED.

• Room Temperature Ingredients:
  • Eggs: You'll want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your pudding. If you forget to leave them out before you start, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Check out My Favorite Baking Tools to see what I use when I bake.

Now let's making that chocolate pudding! Whisk the sugar, cornstarch, cocoa powder, and salt 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.

Once your pudding is chilled, combine the 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 needed.

Top each bowl with a dollop of whipped cream and sprinkles of your choice.

This pudding can be made in advance and kept in the fridge with plastic wrap directly covering it for up to 5 days. If making in advance, wait to make whipped cream until right before you're going to serve the pudding. Make sure to store any leftover pudding separate from leftover whipped cream.

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