Homemade Double Chocolate Pudding
Homemade chocolate pudding is a simple, lavish, and chocolatey delight that you can make for dessert, after-school snacks, or anytime you need to satisfy your sweet tooth!
Servings: 4 (Makes 4 cups)
Ingredients
- 3/4 cup sugar
- 2 tablespoons cornstarch
- Dash of salt a small pinch
- 2 tablespoons dutch-processed cocoa
- 2 1/2 cups half-and-half whole milk works, too
- 3 large egg yolks
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon butter
- 2 teaspoons vanilla extract
Instructions
- Combine the sugar, cornstarch, salt, and cocoa in a medium saucepan.
- Slowly whisk in the half-and-half and then the egg yolks.
- Bring the mixture to a simmer over medium-high heat, whisking constantly.
- Reduce the heat to medium and cook, stirring constantly, until the pudding is thick and coats the back of the spoon, about 2 minutes of cooking once it starts to simmer. Remove from the heat.
- Stir in the chocolate chips, butter, and vanilla until everything is melted and smooth.
- Press plastic wrap directly to the pudding's surface to prevent a skin from forming, and refrigerate until set, about 3 hours.
Notes
- Using half-and-half makes the pudding very rich and silky. I don't mind it at all with just whole milk, though—it's slightly less rich but still very good. If using whole milk, add 2 teaspoons of cornstarch.
- This pudding would be excellent as a pie filling with whipped cream.
- Place the pudding in a different bowl (not the pan you cooked it in) in the fridge to help it cool faster.
- Chocolate pudding is a nostalgic, sweet, rich, and silky treat that is simpler than you might imagine to make and so fun to enjoy, no matter the occasion!
Nutrition
Serving: 1 of 4 cups | Calories: 566kcal | Carbohydrates: 61g | Protein: 9g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 200mg | Sodium: 851mg | Potassium: 384mg | Fiber: 3g | Sugar: 52g | Vitamin A: 818IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 2mg
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