Rich, creamy and smooth, this homemade chocolate pudding is a dream! It has the perfect texture and sweetness, and is a great make ahead dessert option.
I know instant pudding is the easiest, but trust me this pudding is worth that 30 minutes of work (which is mostly whisking by the way). These are elegant looking and hard to resist and I’m not joking when I say they’re super silky!
Silky Creamy Chocolate Pudding
Rich, creamy and smooth, this homemade chocolate pudding is a dream! It has the perfect texture and sweetness, and is a great make ahead dessert option.
Ingredients
- ¼ cup granulated sugar - 50 grams
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons cornstarch
- ¼ teaspoon espresso powder
- ¼ teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 75 grams 70 percent dark chocolate - chopped
- 1 teaspoon vanilla extract
- whipped cream and chopped hazelnut for decoration - optional
Instructions
- In a medium saucepan, whisk sugar, cornstarch, cocoa powder, salt and espresso powder. While whisking, add in milk and stir. Heat on medium heat and continue whisking until it's simmering and thickens up slightly.
- In a medium bowl, whisk the egg yolks until they're lighter in color. Then gradually whisk in a little bit of the milk mixture at a time until half of it is mixed in. Return the mixture to the sauce pan and place on medium low heat, whisking continuously. After about 5-10 minutes, the mixture will thicken and just starts to bubble. Take it off the heat.
- Add dark chocolate, butter and vanilla extract and whisk until combined. Strain the pudding through a sieve and divide between 3-4 glasses or desired cups. cover with plastic wrap so that the wrap touches the surface of pudding. This prevents forming a skin. Refrigerate for 2 hours or until ready to serve.
- Top the puddings with whipped cream, grated dark chocolate and chopped hazelnuts.
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