You only need 3 easy steps to make this delicious, creamy, thick and luscious dark chocolate pudding recipe. No boxed pudding mix is necessary. Make it from scratch with ingredients you already have in your kitchen.
Introduction
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.
However, a few crucial steps need to be done correctly to obtain a final product with a smooth and thick consistency.
I will share my process with you, and hopefully, your smooth velvety pudding will be 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 antioxidants.
- 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 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 you 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 of granulated sugar, 2 tablespoons of cornstarch, and 2 tablespoons of 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 to the egg yolks while whisking. If you combine the hot liquid with the eggs all at once, the eggs will 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 can.
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 from scratch recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Easy Dark Chocolate Pudding
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.
- Whisk together the sugar, cornstarch and cocoa powder in a large saucepan.
- 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 ½ 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.
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 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. For 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.
Nutrition
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, 2022 with updated content and photos. Thanks for watching and sharing.
Ettore
I made this for St. Valentine’s day & it was delicious. I was a little intimidated at first, but it was a quite easy preparation.
Thank you Maria
Maria
How wonderful Ettore! I am so happy to read this! Thanks so much for taking the time to share.
Dino Bettin
I made this pudding to replace the Jello pudding mix that I usually use. After I made the pudding I let it cool for about 5 minutes and then poured it over ice cream. This is a desert combination that my family enjoyed as a treat when I was growing up in my Italian family. My mother made the pudding and everything else we ate from scratch. Today I cook most of my meals from scratch too so that I can control the ingredients in the food I eat.
Maria
It sounds like a wonderful treat! Thanks for sharing Dino!
Franca
I made this lovely dark chocolate pudding for dessert this evening. I made your delicious soft amaretti this afternoon and had egg yolks that needed to be used and I found this recipe on your website. Everyone loved the silky, smooth pudding and our son took the leftovers home! This recipe is a keeper.
Maria
Thanks so much Franca!
Tara
This turned out perfectly. I was looking for a way to use up to egg yolks and came across this recipe. Followed directions exactly and it turned out smooth and delicious!
Maria
How wonderful Tara, I am thrilled to hear this! Thanks so much for taking the time to comment, appreciate it.
Rosamaria Minicozzi
Hi…..can we use semi sweet chocolate for this recipe?
Maria
Hi RosaMary, Yes, this chocolate pudding can be made with chocolate chips. Thanks for stopping by 🙂
Sonia and mom
Oh Mary this was so easy! Sonia asked me many times to make it… I am so glad that I did and dad loves it… I always bought it well no more. Thanks again.
Maria
Hi Sonia and mom! So glad you guys enjoyed it. Appreciate the comment. 🙂
Mary
You are amazing!!! Fabulous job!!!
Maria
…you’re making me blush…
Thanks for your support!
🙂