Chocolate Pudding Recipe

There is nothing like a homemade Chocolate Pudding with its velvety smooth texture and deep chocolate flavor. I love everything about it and if you have always used those small boxes of commercially made puddings that contain preservatives and other things that are not good for you, than you are in for a treat. Homemade chocolate pudding is easy to prepare and what makes it so perfect is that most, if not all, of the ingredients you will already have in your cupboards, things like milk, cream, sugar, eggs, cocoa powder, and chocolate. And while some may think of puddings as old fashioned, when you serve this dessert in pretty bowls with a large dollop of whipped cream and a stemmed maraschino cherry on top, there is no better way to end a meal.

This chocolate pudding is made with both Dutch-processed cocoa powder and semisweet chocolate. It is like the vanilla and butterscotch puddings, in that when you make a chocolate pudding what you are really doing is making a 'cooked' custard. The only real difference is that you add cornstarch (corn flour) to a pudding recipe and this is done to make it thick enough to eat with a spoon. The danger zone with any pudding is cooking it over too high a heat causing lumps or even worse, scorching. To avoid these pitfalls use a heavy bottomed saucepan and cook it over medium low heat, stirring constantly with a large heatproof rubber spatula. Make sure when stirring you reach the bottom, sides and corners of the saucepan to prevent the pudding from sticking and scorching. As you cook the pudding it may look lumpy but if you stir quickly the lumps should smooth out. Once the pudding has become thick, like mayonnaise, remove immediately from the heat. Straining the pudding will help get rid of any lumps that may have formed. Once you have added the chopped chocolate, vanilla and butter avoid over mixing the ingredients as the pudding is quite fragile at this stage. If you like your chocolate pudding warm, then by all means eat it right away. But if you like your pudding cold, simply press plastic wrap onto the surface of the puddings and refrigerate until firm (a couple of hours). For those who like a skin (film) on the top of their pudding, let the pudding cool uncovered and then cover with plastic wrap and refrigerate.

Chocolate Pudding Recipe:

3/4 cup (150 grams) granulated white sugar

3 tablespoons (30 grams) cornstarch (corn flour)

1/3 cup (30 grams) Dutch-processed cocoa powder

1/8 teaspoon salt

2 1/2 cups (600 ml) milk

1/2 cup (120 ml) heavy whipping cream

4 large egg yolks

4 ounces (120 grams) semisweet chocolate, finely chopped

1 1/2 teaspoons pure vanilla extract

1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)

Garnish: Lightly sweetened whipped cream

Grated chocolate

Chocolate Pudding: In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Then whisk in 1/2 cup (120 ml) of the milk until you have a thick paste. Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture. Set aside while you heat the milk and cream. Have a fine medium-sized strainer and bowl ready near the stove as you will need to strain the pudding after it is cooked.

First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour in the remaining 2 cups (480 ml) milk with the cream. Bring this mixture just to a boil and then remove from heat. (The milk will foam up to the top of pan when done, so watch carefully.) Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3 - 5 minutes). Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking.

Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth. Pour into 6 to 8 bowls or wine glasses. Can serve warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. If you are a person who likes the skin on their pudding, simply leave the pudding uncovered until cooled and then cover with plastic wrap. Can be made a day or two ahead of serving.