Chocolate Pudding

Marsha Gardner


There was dessert every night at my grandma's even if it was only pudding or jello. She mad homemade chocolate pudding often and it was always served with real whipped cream.

pinch tips: How to Use Hand & Stand Mixers


1/3 c
2 Tbsp
2 Tbsp
unsweetened cocoa powder
1/4 tsp
kosher salt
2 c
2 large
egg yolks, lightly beaten
4 oz
semi-sweet baking chocolate, finely chopped
1 tsp
butter, unsalted, room temperatre
1/2 c
heavy cream
1 Tbsp
powdered sugar
1/4 tsp
pure vanilla extract
chocolate curls for garnish if desired

Directions Step-By-Step

Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat.

Add chocolate and butter; whisk until melted.
Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface.
Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days).

Whip cream vanilla and powdered sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream and a chocolate curl for garnish.

About this Recipe

Course/Dish: Puddings