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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
Chocolate Pudding Recipe
Recipe adapted 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!
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.
Chocolate Pudding
I added orange zest. Fantastic!
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Loved the recipe. Added the egg earlier, put it in when the milk was just barely warm used a hand mixer to stir it thoroughly. Added vanilla, loved the results. We will make it again.
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Love it !!!!!!!
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The reason many people complain of the watery texture is the probability they are over-cooking the pudding. Starch should not be heated over 185 a F just until the pudding thickens and coats the spoon. Once the temperature goes over 185F, starch irreversibly dissolves and will not set again, starch gelatinization.
That applies to all custard and pudding or sauces thickened with starch.
Stir on low heat and stop when a pudding coats the spoon or use a thermometer and remove from heat at around 175 to 180F.
Thanks for the pointers! There’s also a possibility puddings that don’t set are because of not bringing the pudding to a full, gentle boil–the very opposite of overcooking. Cornstarch won’t thicken until it reaches the boiling point. You want to see visible bubbles rising to the top, usually around the sides of the pot, and then cook (gently) for at least a full minute for good measure. Bringing the pudding to a boil over medium heat takes longer, but it lessens the likelihood of overcooking.
Love this recipe, but used dark chocolate chips. Because that is what I had on hand needed to add touch more sugar
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