I know what you’re thinking: homemade chocolate pudding is WAY too complicated to make, especially when the out-of-the-box stuff exists!
To that I say: watch this. You will not only love how easy this from-scratch homemade chocolate pudding comes together, but you’ll be amazed at how much better it tastes than the boxed version!
This from scratch, salted dark chocolate pudding also a fun dessert that feels kinda fancy, which makes it the perfect end for a special occasion dinner (like Valentine’s Day or an anniversary dinner!)
This homemade chocolate pudding recipe is a version of the one my grandma once gave me over the phone.
She was the queen of “then add a little of that but not too much” in recipe instructions, which, as a recipe developer who’s way too Type A about recipe writing, used to drive me insane.
But now you know what? I cook a lot more like her these days than I used to. I think it’s because I spend so much time triple checking recipes and testing them over and again, staying in the lines, that it feels good to just loosen up in the kitchen.
Although the homemade chocolate pudding recipe I’ve included below is actually a triple-checked, multiple times tested recipe.
Because let’s face it, old habits die hard.
Also, I couldn’t in good conscience give you guys a recipe that calls for “I don’t know, 3 or 4 egg yolks” and “some cornstarch”, which are exact quotes from my Grandma.
What I do love about this recipe is that it’s super quick– I always look at the list of ingredients and think it will take me longer than it does. And then I’m pleasantly surprised!
The longest part is waiting for the pudding to chill and set, but even that only takes ~20 minutes or so.
I made this homemade chocolate pudding with dark chocolate and a sprinkling of sea salt (pink salt, for Valentine’s Day!) but you don’t have to go that far.
If you want to use regular milk chocolate and skip the sea salt, that totally works, too. Just decrease the sugar by those 3 extra tablespoons; they’re there to even out the bitterness from the dark chocolate, but scaling the sugar back that amount won’t change the final consistency of this homemade pudding.
I think my grandma would be proud. Specific ingredient measurements, and all.Print
- 1/4 cup plus 3 tablespoons white sugar
- 1/4 cup cornstarch
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 cups chilled whole milk
- 4 large egg yolks
- 2 tablespoons chilled unsalted butter (cut into peices)
- 3 oz dark or semi-sweet chocolate (chopped or chips)
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon pink salt flakes, divided
- Balance a fine mesh sieve over a large mixing bowl and set aside.
- In a medium-sized stainless steel pot, whisk together the sugar, cornstarch, cocoa powder, salt, milk and egg yolk until smooth and combined. Set the pot over medium-low heat.
Cook, whisking often, until the mixture is thick like mayonnaise, about 3-5 minutes.
Remove the pot from heat and press the mixture through the sieve with a spatula.
- As soon as all the mixture has been pressed through the sieve and while it is still warm, add the butter, vanilla and chocolate pieces. Stir until the butter and chocolate have melted and the mixture is smooth.
- Divide the mixture into ramekins, teacups, bowls – any vessel is fine.
- Press plastic wrap directly against the top of the pudding and refrigerate for at least 20 minutes or up to overnight.