Chocolate Pudding
What to do on the last day of vacation with a kid who loves to help cook, a fridge stocked with whole milk and eggs, and a pantry with cocoa, chocolate chips and sugar?
Make chocolate pudding, of course!
Pudding ingredients are basic and usually on-hand, and Aldie and I shared a wickedly good afternoon making this batch, based on a recipe from The Gourmet Cookbook.
Alden loves to help in the kitchen, not only with the cooking but with the cleaning up of the pots and pans as well.
Homemade Chocolate Pudding
This homemade chocolate pudding is easy to quickly put together, the only tricky part is slowly tempering a beaten egg with a hot cocoa mixture. By tempering the beaten egg, we slowly heat it up by adding a small amount of hot cocoa mixture to it at a time. This way it the egg doesn’t cook and curdle in the chocolate pudding.
Then, you need to pour the chocolate pudding into individual ramekins and chill it for a few hours before it’s officially ready to eat.
More Chocolate Pudding Recipes
If you like chocolate pudding, check out our other chocolate pudding recipes!
- Mint Chocolate Pudding Cakes
- Vegan Chocolate Pudding
- Microwave Chocolate Pudding
- Vegan Chocolate Peanut Butter Pudding Cups
Chocolate Pudding Recipe
PrintRecipe from The Gourmet Cookbook.
Ingredients
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 Tbsp cornstarch
- Pinch of salt
- 2 cups whole milk
- 1 large egg
- 4 ounces semi-sweet chocolate chips
- Four 6-ounce ramekins or custard cups
Method
1 Heat cocoa milk base: Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan.
Gradually whisk in the milk.
Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes. Remove from heat.
2 Temper the egg: Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl.
Very gradually add the hot chocolate mixture to the egg, whisking constantly.
3 Add the chocolate chips: Whisk in the chocolate chips until they are melted and the mixture is smooth.
4 Pour into ramekins and chill: Pour the pudding into the ramekins or cups. If you want, cover the surface of each of the pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding.
Refrigerate, covered, until cold, at least 2 hours.
Optional: Serve with whipped cream.
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One benefit of being the cook - licking the bowl
Bon Apetit!
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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This is my go-to chocolate pudding recipe, or my go-to chocolate recipe, for that matter. I use dutch process cocoa because that’s just what I have, and I’m not sure if it’s my sweet tooth or if it’s because dutch process is stronger but I add an extra 2T(!) sugar and no chocolate chips, and it’s still a pretty intense chocolate flavor.
Thanks Elise!
This really is the best chocolate pudding!!! I used dark organic free-trade chocolate instead of the chips … yum …
xxxxxyyyyy
hello maam…can we make this without eggs?
Not this recipe. This recipe requires eggs. ~Elise
I did not like this recipe. I thought it was way too chocolatey! I think it would have been fine w/o the choc. chips! I added a lot of whipped cream to the chilled product to drown out the choc a little.
Hello Caroline, this is a recipe for chocolate pudding. It’s supposed to be chocolatey. ~Elise
Hello! So we had a simply recipes dinner yesterday…I made your tuna patties with your oven-baked sweet potato and we finished with these yummy chocolate puddings!
Except the puddings didn’t set so well – but they were still chocolatey and yummy and smooth and creamy and delicious :-)
Thank you for dinner!