Homemade Chocolate Pudding

Classic homespun pudding isn't solely thick and silklike, however it’s misleadingly straightforward to make!

Homemade Chocolate Pudding

Homemade pudding is witching in its simplicity and toothsomeness. It’s a challenge to not eat it heat, straight out of the pot. However allowed to relax, it becomes thick and shiny, able to satisfy any chocoholic or pudding lover’s deepest cravings.

In fact, I actually have little doubt that I may ingest an entire pot of these items in one sitting…but luckily for my region, I actually have pudding aficionado kids who wouldn’t enable such a travesty to occur in their presence. Nooo, if I attempted to stay it to myself, you’d be ready to hear their protests (AKA, whining) from here to metropolis. Therefore as long as I don’t create this instruction in confinement, I actually have no alternative however to share. Tai and darn.

Homemade Chocolate Pudding

Before I leave you to the instruction, I feel duty-bound to share my favorite homespun pudding creating trick, just in case you’re not already aware of it. If you don’t just like the cutis that forms on high of broiled pudding because it cools, merely lay a bit of wrapping directly on the surface of the pudding whereas still heat. The wrapping can act as a replacement for the skin and, once unclothed off, it'll reveal fully sleek and silklike pudding beneath.

So square measure you a fellow pudding fanatic? If therefore, I do believe you wish this instruction in your life. Easy…homemade…

Homemade Chocolate Pudding

  • 1/3 cup good-quality cocoa powder
  • 3 egg yolks
  • 1/4 teaspoon salt
  • 1/4 cup semi-sweet chocolate chips, melted
  • 1/2 cup sugar
  • 2 cups whole milk, divided
  • 4 teaspoons cornstarch
  • 1 tablespoon butter, softened
  • 2 teaspoons pure vanilla extract

  • Fresh whipped cream & chocolate shavings

  1. Sift (if lumpy) the cocoa powder into a medium saucepan and stir in the sugar. Slowly whisk in 1 1/2 cups milk until the mixture is smooth. Set on the stove over medium-high heat and bring to a simmer, stirring constantly. Remove from heat and set aside.
  2. In a large bowl, whisk together the remaining 1/2 cup milk, cornstarch, egg yolks, and salt. Stir rapidly while very slowly pouring the hot milk/cocoa powder mixture into the egg yolk mixture. Transfer entire mixture back to the saucepan and set pot over medium-high heat, whisking constantly, until pudding comes to a full boil. Reduce heat to a simmer and continue whisking for a few more minutes until pudding is thick. Remove from heat and mix in melted chocolate chips, butter, and vanilla, stirring until smooth.
  3. Strain pudding through a fine mesh sieve and divide between four (4-ounce) cups or small bowls. Cover each pudding with plastic wrap, ensuring that the plastic is touching the entire surface with no air bubbles (to prevent a skin from forming). Chill until set, for at least 4 hours and up to overnight.
  4. Garnish chilled pudding with fresh whipped cream and chocolate shavings, if desired.

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