Chocolate Pudding

Serves 4

20 mins

223 Kcal

Among all-time desserts, these are sure to thrill and please even the firm chocolate lover's palate with their rich creaminess and deep, rich, chocolatey taste. Better than that, however, is the fact that this chocolate pudding recipe is amazingly easy, making it perfect for new cooks just starting to get their foot in the door in the world of cooking as well as old cooks. Here's how to do it: In a saucepan, combine sugar, cornstarch, cocoa powder, and a pinch of salt. Add the milk, slowly mixing to be very smooth, not lumpy. Finally, heat this batter on a moderate flame, stirring it around carefully till it is just about boiling and thick. It is the final and most important step in allowing this heavenly pudding texture. Once it's achieved that paste-like consistency, pull it off the heat and add a pat of butter and a shot of some vanilla extract to draw out the flavours. You can serve it in any of the serving dishes or even from one bowl of cool pudding. Chill pudding in the refrigerator for a couple of hours before you serve for a appetizing presentation. The loveliness recipe of chocolate pudding is that it can very easily be made to order quickly and pleasurably with whipped cream, chocolate shavings, or fresh berries, giving it much more taste. Alone or as part of a wider spread, chocolate pudding is sure to settle all sweet cravings. With the sentimental touch of warmth, this old classic is something that vividly plays in the imagination at any family reunion, birthday party, or a quiet evening at home.

Ingredients required for Chocolate Pudding

2 egg yolks
1/4 tsp salt
2 cup milk
1/2 cup sugar
2 tbsp corn starch
1/4 cup cocoa powder
2 tsp vanilla or chocolate essence

Cooking steps for Chocolate Pudding

1
Chocolate pudding is one of the most comforting and fun desserts ever. Let's gather all the ingredients we will need.
2
There are 2 large egg yolks, 2 tablespoons of cornstarch, 2 cups of whole milk, divided, 1/2 cup of sugar, ¼ cup of unsweetened cocoa powder, ¼ teaspoon of salt, and 2 teaspoons of chocolate extract or vanilla extract.
3
In a medium-sized mixing bowl, whisk together the yolk and the cornstarch until smooth.
4
This is what will make up the base for your pudding, so you want it to be rich and rather creamy in texture.
5
Be sure that these two ingredients combine without lumps, and set this aside as you continue to prepare the rest of the ingredients.
6
Now in a medium saucepan, whisk together 1 ¾ cups of the whole milk, sugar, cocoa powder, and salt.
7
Whisking continuously, bring these ingredients to a boil over medium heat until just about to simmer.
8
Do not let it boil. You just want it to reach this gentle simmer.
9
The sugar and cocoa will dissolve, making a fragrant chocolate pudding base.
10
Once it reaches the simmer stage, continue to simmer it for a minute or two while tempering the egg yolks and cornstarch mixture in a bowl by slowly pouring a small amount into it.
11
This is called tempering the eggs, and it is essential: you are constantly whisking while slowly adding hot liquid to the egg to prevent the eggs from cooking and scrambling once the hot liquid hits the eggs.
12
Gradual incorporation will prevent your pudding from becoming scrambled.
13
Once you have mixed in some of that hot mixture with the egg yolk bowl, pour that mixture back into the saucepan with the rest of the milk mixture.
14
Cook over medium, stirring constantly with a whisk or wooden spoon, until the pudding has thickened with the activation of cornstarch.
15
You'll likely have to stir for 5-7 minutes or so until the pudding begins to thicken and break out in bubbles.
16
The texture should be creamy and thick enough to coat the back of a spoon.
17
Take the saucepan off the stovetop at this stage.
18
Add the remaining ¼ cup of whole milk along with the chocolate extract or vanilla extract for added flavour.
19
This will significantly enhance the depth and chocolate flavour that goes into your pudding.
20
Stir up well until everything is fully incorporated.
21
Now's the time to pour your chocolate pudding into serving dishes. Use individual ramekins or a larger bowl, whichever you prefer.
22
Chill the pudding until it reaches room temperature, then cover it with plastic wrap.
23
Press plastic wrap directly into the pudding to prevent skin from forming on the surface. Refrigerate for at least 2 hours or until set and chilled all the way through.
24
Serve when ready: Take the pudding out of the refrigerator and stir it lightly.
25
It may be served alone or topped with whipped cream, chocolate shavings, or fresh berries to give a truly fine dining feel.
26
Chocolate pudding is not just another dessert; it is a nostalgic treat reminding people of childhood and cosy kitchens.
27
The homemade chocolate pudding promises a rich, velvety texture and deep chocolate flavours, for sure to satisfy all the sweet cravings and keep you wanting more and more.
28
Enjoy this delightful recipe of chocolate pudding with family and friends, and watch smiles light up the room!

Shop Ingredients

Sugar (1/2 Cup)

254

281

267

Egg Yolks (2)

112

314

Cocoa Powder (1/4 cup)

363

245

292

252

Milk (2 Cup)

Salt (1/4 Tsp)

105

112

388

117

136

FAQs

What are some major ingredients used to prepare chocolate pudding?

To create an old-fashioned chocolate pudding, you will need basic ingredients such as cocoa powder, sugar, cornstarch, milk, a pinch of salt, and vanilla extract for the flavour. Add dark chocolate or semi-sweet chocolate with sometimes butter for a stronger taste in some recipes; this makes the smooth, creamy pudding have a deep taste that would satisfy any chocolate craving.

How to make chocolate pudding without eggs?

Most chocolate puddings come as egg-free by default. You simply put all the ingredients into a bowl: cocoa powder, sugar, cornstarch, and milk. Then, you will warm it up over medium heat in a saucepan and stir continuously until it thickens to your taste. When done, remove from the heat and add the vanilla extract. It will be fantastic egg-free chocolate pudding for vegans or those allergic to eggs.

Can I store leftover chocolate pudding, and how long does it keep?

Leftover chocolate pudding may be refrigerated. Chill it down completely and then transfer it into an airtight container. Chocolate pudding in the fridge, if stored properly, will usually last 3 to 5 days. To prevent it from forming a skin layer on its surface, cover the pudding with plastic wrap, smoothing it right onto the surface of the pudding. It is a mix-and-serve type of dessert.