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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, and whisk until the ingredients are well mixed and smooth. Stir until pudding is thick, about 3 to 5 minutes. Once the pudding starts to thicken, 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 stir the hot chocolate mixture into the egg.
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
Question: No vanilla?
Hi Chris, yes, no vanilla. And good question! Chocolate chips have vanilla in them already, so it’s not really needed. Years ago I worked at a chocolate factory, and once of the chocolate makers was actually a proponent of not adding vanilla to chocolate at all! What he meant was we don’t need to add vanilla to every dessert reflexively. But if you like, you may certainly add a teaspoon of vanilla extract to this recipe in Step 3, after you’ve added the chocolate chips.
Chocolate pudding is my favorite snack. I only make 4 things. Recipe in Polish – potato flour, milk, sugar and cocoa. https://infomiasto.eu/przepis-jak-zrobic-domowy-budyn-czekoladowy/ I recommend to try it, very dense and intense.
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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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