Dark Chocolate Pudding From Scratch!

Only 3 easy steps to make Dark Chocolate Pudding from scratch -no boxed pudding mix required! 1-whisk dry and wet ingredients; 2-temper eggs and whisk some more; 3-cover, refrigerate and enjoy!

Have you ever wondered how to make chocolate pudding?

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

That’s it.

It’s quite simple to make this 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 exactly that: smooth and velvety.

Ingredients

• Egg yolks. Just a couple to contribute to the perfect texture.
• Granulated sugar. To achieve the right amount of sweetness.
• Cornstarch. The perfect thickening agent.
• 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.

The single most important kitchen gadget you will need is a whisk. Forget the fork or spoon; don’t even think about attempting this recipe if you are not armed with a whisk.

Alright, now that you have your culinary weapon in hand, let’s make the best pudding recipe!

Instructions

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 your dry ingredients in a saucepan. More specifically ¼ cup granulated sugar, 2 tablespoons of cornstarch, 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… but just a little bit!

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

Whisk about 1/2 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.

Does this seem repetitive?

What you’re doing right now is tempering your eggs.

The pudding mixture is so hot that if you were to add your eggs all at once, they would coagulate! We don’t want pieces of cooked egg in our pudding, so we need to warm up the yolks slowly.

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 for another 2-3 minutes or until the mixture thickens a little bit more.

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 at the end of this process, if you notice that you do have small clumps, 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. This will prevent a “crust” from forming.

Chill the pudding for a minimal couple of hours.

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

Tips

• 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 essential for the cornstarch molecules to be activated.
• There is always the possibility that the eggs yolks and the cornstarch will create small clumps. If you want a perfectly smooth pudding, simply pass through a fine-mesh strainer.
• As mentioned, immediately place a piece of plastic wrap touching the surface of the pudding to prevent a film from forming.
• Use whipped ricotta as a topping instead of whipped cream.

Can I use chocolate chips in this recipe? Yes, chocolate chips can be used instead of the chocolate chunks.

What can I make with the egg whites? Refrigerate or freeze them, and, when you get a chance, make this recipe for  Soft Amaretti Cookies.

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 top 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 it is for a special occasion 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.

Ciao for now,

Maria 

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

Dark Chocolate Pudding

Only 3 easy steps to make Dark Chocolate Pudding from scratch -no boxed pudding mix required! 1-whisk dry & wet ingredients. 2-temper eggs,whisk some more 3-cover, refrigerate and enjoy!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: dark chocolate pudding, easy pudding recipe, homemade chocolate pudding

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 265kcal

Author: Maria Vannelli RD

Ingredients

• 2 egg yolks take out eggs 15 minutes before starting recipe
• ¼ cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsweetened cocoa powder
• 2 cups milk whole or 2 %, cold
• 2 oz bittersweet chocolate grated or chopped
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 teaspoon butter optional
• whipped ricotta optional
• grated chocolate optional

Instructions

• Place egg yolks in a bowl and give them a whisk. Set aside.
• Combine your dry ingredients in a saucepan and whisk together.
• Gradually, pour in the cold milk and whisk continuously. Eventually, you will get a mixture that resembles and smells like chocolate milk.
• Over medium to medium-low heat, whisk the mixture occasionally for at least 7 minutes or until the mixture begins to thicken and is just simmering. We do not want a rolling boil...just a little simmer. Whisk for 1-2 additional minutes and then lower the heat to low.
• Whisk about 1/2 of a cup of this hot mixture into the egg yolks. Whisk the egg yolks for about 30 seconds. Repeat one more time to temper the eggs.
• Add the egg mixture slowly to the hot mixture while constantly whisking. 
• Increase the heat to medium-low and whisk for another 2-3 minutes or until the mixture thickens a little bit more.
• Remove the saucepan from the heat and immediately add the grated chocolate, vanilla,salt and butter. Whisk together.
• Pour the mixture into your serving dishes or into a bowl, and cover with cellophane directly touching the top.
• Allow to cool down for about 30 minutes at room temperature.
• Refrigerate the pudding for a couple of hours or overnight
• Serve cold. 
• Optional: Top with whipped ricotta and grated chocolate.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Video

Notes

• • 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 essential for the cornstarch molecules to be activated.
  • There is always the possibility that the eggs yolks and the cornstarch will create small clumps. If you want a perfectly smooth pudding, simply pass through a fine mesh strainer.
  • As mentioned, immediately place a piece of plastic wrap touching the surface of the pudding to prevent a film from forming.
  • Use whipped ricotta as a topping instead of whipped cream.
  Can I use chocolate chips in this recipe? Yes, chocolate chips can be used instead of the chocolate chunks.
  What can I make with the egg whites? Refrigerate or freeze them, and, when you get a chance, make this recipe for  Soft Amaretti Cookies.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

*lightly adapted from allrecipes.ca

Nutrition

Serving: 1serving | Calories: 265kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 213mg | Potassium: 289mg | Fiber: 1g | Sugar: 23g | Vitamin A: 360IU | Calcium: 161mg | Iron: 1.5mg

Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

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

The links on this blog are affiliate links, which means I’ll earn a small commission if you use those links and make a purchase within a certain time frame. The commission is paid by the third party, there’s no extra charge to you. She Loves Biscotti is a participant in the Amazon Services LLC Associates Program. Amazon Associates is an affiliate advertising program designed to provide a means for me to earn advertising fees by linking to Amazon.com and affiliated sites.