Ingredients

1/3 cup good-quality cocoa powder

1/2 cup granulated sugar

2 cups whole milk (divided)

4 teaspoons cornstarch

3 egg yolks

1/4 teaspoon salt

1/4 cup semi-sweet chocolate chips (melted)

1 tablespoon unsalted butter (softened)

2 teaspoons pure vanilla extract

Fresh whipped cream & chocolate shavings (for garnish)

Instructions

Step 1: Sift the cocoa powder into a medium saucepan and stir in the sugar. Slowly whisk in 1 1/2 cups of the milk until the mixture is smooth. Place the saucepan over medium-high heat and bring to a simmer while stirring constantly. Remove from heat and set aside.

Step 2: In a large bowl, whisk together the remaining 1/2 cup milk, cornstarch, egg yolks, and salt until smooth and well combined. Gradually whisk the hot cocoa mixture into the egg yolk mixture, pouring very slowly while whisking rapidly.

Step 3: Transfer the combined mixture back to the saucepan. Cook over medium-high heat, whisking constantly, until the pudding reaches a full boil. Reduce the heat to a simmer and continue whisking until thickened, about 2 to 3 minutes. Remove from heat.

Step 4: Stir in the melted chocolate chips, softened butter, and vanilla extract until the pudding is completely smooth. Strain the pudding through a fine mesh sieve to remove any lumps.

Step 5: Divide the pudding evenly among four 4-ounce cups or small bowls. Cover each with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until set.

Step 6: Before serving, garnish with fresh whipped cream and chocolate shavings if desired.

Tips & Variations

Use good-quality cocoa powder and chocolate for the best flavor and richness.

If you prefer a thicker pudding, add an extra teaspoon of cornstarch to the egg yolk mixture.

For a dairy-free version, substitute whole milk with coconut milk and use dairy-free butter alternatives.

To add a hint of warmth, mix in a pinch of cinnamon or a dash of espresso powder to the cocoa mixture.

Storage

Store any leftover pudding in the refrigerator, tightly covered, for up to four days. Keep the plastic wrap pressed onto the surface or use airtight containers to prevent a skin from forming. When ready to serve, you can enjoy it chilled or bring it to room temperature. Avoid reheating in the microwave as the texture may change.

FAQs

Can I use low-fat or skim milk instead of whole milk?

Yes, you can substitute with low-fat or skim milk, but the pudding may be less creamy and rich in texture compared to whole milk.

Do I need to strain the pudding?

Straining helps create an ultra-smooth texture by removing any bits of cooked egg or lumps. While optional, it’s recommended for the best results.

Dessert

Best Homemade Chocolate Pudding Recipe

Introduction