Make rich, velvety chocolate pudding from scratch on the stovetop. This easy recipe yields a silky smooth, decadent dessert that surpasses any boxed mix.
Author:Amaya Sato
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:4 servings
Category:Dessert
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder (Dutch process recommended)
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Instructions
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until combined.
Gradually whisk in the milk until the mixture is smooth.
Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens significantly and just begins to bubble. This takes about 5 to 8 minutes.
In a small bowl, lightly whisk the egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks.
Pour the tempered yolk mixture back into the saucepan, whisking constantly. Continue to cook for 1 minute, ensuring you stir the bottom of the pan to prevent scorching. Do not let it boil vigorously after adding the yolks.
Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter is fully melted and incorporated.
Pour the pudding into individual serving bowls or a single large dish. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
Chill in the refrigerator for at least 2 hours, or until completely cold and set.
Notes
For an extra rich flavor, substitute 1/2 cup of the milk with heavy cream.
Use high-quality cocoa powder for the best chocolate taste.
If you prefer a less sweet pudding, reduce the sugar to 1/3 cup.