Chocolate Pudding Recipe

This chocolate pudding recipe makes decadent homemade chocolate pudding with a few simple ingredients.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 11

Resting 10

Total Time 31

Servings servings

Calories 333kcal

Whisk sugar, cornstarch, and salt together in a medium saucepan.
1/3 cup granulated sugar, 1 ½ tablespoons cornstarch, Pinch salt
Add chocolate to sugar mixture and set aside.
4 ounces good quality baking bittersweet chocolate
Whisk milk and egg yolks in a small bowl until combined.
1 ⅓ cups whole milk, 2 large egg yolks
Gradually add milk mixture to the sugar mixture in the saucepan and whisk to combine.
Heat the saucepan over medium-low heat.
Bring to a boil, whisking constantly.
Cook pudding until thickened, making scrape the bottom and corners of the pan, about 1 minute.
Remove pan from heat.
Whisk in butter and vanilla extract.
1 tablespoon salted butter, 1/2 teaspoon vanilla extract
Divide pudding between 4 ramekins. Let the pudding cool for about 10-15 minutes.
Press a piece of plastic wrap to the surface of the pudding, and chill for about 1-2 hours before serving.
Top with dollops of sweetened whipped cream and chocolate shavings, if using.

Sugar: The pudding isn't super sweet. If you'd like sweeter pudding, increase the sugar to 1/2 cup.

Bittersweet baking chocolate: I use the Ghirardelli 60% bittersweet chocolate baking bars for this recipe. However, if you would like sweeter pudding, you could use semisweet baking chocolate instead.

Egg yolks: Since this pudding only uses yolks, it's a great way to use up any leftover egg yolks you might have.
Nutrition values are estimates.