I’ll be the first to admit that I love convenience products. Things like cake mix, pudding mix, chicken soup cream, and onion soup mix are all great ways to make dinner a little easier on the table. But there are times when I have a little more time to make something special. And while it doesn’t seem like it, homemade chocolate pudding is the perfect thing to make from scratch.
This recipe produces a thick, rich pudding that is great on its own – but also delicious in parfaits, etc. I love it with just a big dollop of whipped cream on top.
Many homemade chocolate pudding recipes call for cornstarch or egg yolks as a thickener. Cornstarch is super reliable, but doesn’t do much for texture and flavor. Egg yolks give the pudding a rich and smooth texture, but can be a bit finicky. So I combine the two to get the best of both worlds: reliable thickening power, great taste and great texture.
This homemade chocolate pudding will keep in the refrigerator for about five days, but can often develop a skin or film as it sits. To prevent that, I place a piece of plastic wrap directly on top of the pudding before putting the top on the bowl and refrigerating. The skin does not affect the taste, but can often cause lumps in your pudding if you stir it together.
Homemade Chocolate Pudding
Preparation time: 5 minutes
Cooking time: 10 minutes
- ¼ cup sugar
- ¼ cup firmly packed light brown sugar
- ¼ cup cocoa powder
- 2 tablespoons cornflour
- dash of salt
- 2 egg yolks
- 2 cups whole milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- In a medium saucepan, beat the sugar, brown sugar, cocoa powder, salt, and cornstarch until there are no lumps.
- Add the egg yolks and about ⅓ cup of milk and stir to form a thick, smooth paste.
- Place the pan over medium heat and gradually whisk in the remaining milk.
- Cook, stirring constantly, until thick and smooth — 5 to 10 minutes. Be careful not to scorch the pudding.
- Remove from the heat and add the butter and vanilla. Stir until melted.
- Pour into a bowl with a lid and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.
- Put the lid on the bowl and keep in the fridge for at least 4 hours to allow it to thicken further. Serve cool.
Stacey Little writes recipes for his blog SouthernBite.com† Visit the website for more great recipes or check out ‘The Southern Bite Cookbook’.