Easy Dark Chocolate Pudding From Scratch!

You only need 3 easy steps to make this delicious, creamy, thick and luscious dark chocolate pudding recipe. No boxed pudding mix is required-make it from scratch with ingredients you already have in your kitchen.

Have you ever wondered how to make chocolate pudding?

There are just a few easy steps and a small investment of thirty-five minutes to make this simple dessert.

That’s it.

It’s pretty straightforward to make pudding from scratch, and it’s healthier than any boxed variety you can purchase in a grocery store.

There are, however, a few crucial steps that need to be done correctly to obtain a final product with a smooth and thick consistency.

I will share with you my process and hopefully, your smooth velvety pudding will be precisely that: smooth and silky.

Ingredients

• Egg yolks. Just a couple to contribute to the perfect texture.
• Granulated sugar. To achieve the right amount of sweetness.
• Cornstarch. A great thickening agent to achieve the perfect pudding consistency.
• Unsweetened cocoa powder. A must.
• Milk. Whole milk or 2%.
• Bittersweet chocolate. For a little boost of anti-oxidants.
• Vanilla extract. If possible, use the real stuff.
• Salt. Just a pinch.
• Butter. Optional but adds an extra layer of smoothness.
• Whipped ricotta. Optional but this just adds a burst of freshness!
• Grated chocolate. Also optional but adds a festive touch.

Whisking is the single most important kitchen gadget you need to have for this recipe. Forget about using a fork or spoon; don’t even think of attempting it if haven’t got your trusty whisk ready!

Ready to make the best pudding recipe? Let’s make some pudding!

How to make chocolate pudding from scratch

The first thing you need to do is separate 2 eggs. Place your egg yolks in a bowl and give them a whisk. Set them aside for now.

Whisk together some of the dry ingredients in a saucepan. More specifically, ¼ cup granulated sugar, 2 tablespoons of cornstarch, and 2 tablespoons unsweetened cocoa powder.

Slowly pour in the 2 cups of cold milk and whisk continuously.

Eventually, you will get a mixture that resembles and smells like chocolate milk. Now it’s time to turn on the heat.

Over medium to medium-low heat, whisk the mixture for at least 7 minutes or until it begins to thicken and is barely simmering. You will notice a lot of steam. We do not want a rolling boil…just a slight simmer. Stir for 1-2 more minutes and then lower the heat to low.

Whisk about ½ a cup of this hot chocolate mixture into the bowl with the egg yolks. Continue mixing for about 30 seconds. Repeat this step one more time.

Now you’re ready to add the egg mixture to the hot mixture and…guess what? Whisk some more! I told you the whisk was important in this homemade recipe.

Increase the heat to medium-low and whisk continuously for another 2-3 minutes or until the mixture thickens and begins to achieve the correct pudding consistency.

At this point, remove the saucepan from the heat and immediately add 2 ounces of chopped chocolate, 1 teaspoon of butter, ½ teaspoon of vanilla, and ¼ teaspoon of salt and combine.

Please note that if you notice that you do have small clumps at the end of this process, feel free to run the mixture through a fine-mesh strainer.

Pour the mixture into your serving dishes or a large bowl, and cover with cellophane. Make sure the cellophane touches the surface of the pudding.

Chill the pudding for a minimal couple of hours.

Congratulations! You’ve just made the best homemade dark chocolate pudding recipe.

Tips for best results

• Resist the temptation to increase the heat during the initial whisking period to speed things along. The cooking time is necessary to remove the raw taste of cornstarch and is essential for the cornstarch molecules to be activated.
• There is always the possibility that the egg yolks and the cornstarch will create small clumps. Simply pass through a fine-mesh strainer if you want a perfectly smooth pudding.
• Immediately place a piece of plastic wrap against the hot surface of the chocolate pudding to prevent a “crust” from forming on top.
• For a healthier option, use whipped ricotta instead of whipped cream.

Do I need to temper the egg yolks?

Yes, since this prevents the protein in the eggs from coagulating. Tempering is a technique that allows you to add a small amount of hot milk into the egg yolks while whisking. If you were to combine the hot liquid with the eggs all at once, the eggs would seize and clump together. Since we don’t want pieces of cooked egg in our pudding, we need to warm up the yolks slowly.

Can I use chocolate chips in this recipe?

While replacing the chocolate pieces or discs with chocolate chips is possible, the final product will not taste as good.

How long does it last?

We recommend consuming your homemade pudding within 3 days of making it for optimal taste. Keep refrigerated and well covered to maintain freshness!

What can I make with the egg whites?

Refrigerate or freeze them, and make amaretti cookies when you get a chance.

Easy chocolate desserts we love

• Italian Ricotta Chocolate Tart
• Chocolate Cream Cake
• Healthy Chocolate Brownies (GF)
• Chocolate Surprise Cupcakes
• Marshmallow Fudge
• Chocolate Pizza
• Italian Chocolate Spice Cookies
• Chocolate Bark Recipe
• Homemade Chocolate Hazelnut Kisses

Recipe origins

I’ve adapted this easy recipe from one I found on this website a few years ago.

Feel free to garnish this pudding with grated bittersweet chocolate or if you have a few more minutes, some whipped ricotta!

It is the perfect way to end any meal, whether for a special occasion like Valentine’s Day or a weeknight meal.

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

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Ciao for now,

Maria

★★★★★ If you have made this chocolate pudding recipe with eggs, I would love to hear about it in the comments below and be sure to rate the recipe!

This post was originally published on February 12, 2015, republished on February 9, 2019, with updated content, photos, and a video and again on February 1 with updated content and photos. Thanks for watching and sharing.