Easy Dark Chocolate Pudding

A close up of the smooth texture of a homemade pudding topped with whipped ricotta.

Learn the 3 easy steps to make this delicious, creamy, thick and luscious dark chocolate pudding recipe

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings 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
½ teaspoon espresso powder optional
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, cocoa and espresso 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.
WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY THIS RECIPE IS TO MAKE!

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.
Can I use chocolate chips in this recipe? Yes, chocolate chips can be used instead of chocolate chunks.
What can I make with the egg whites? Refrigerate or freeze them, and, when you get a chance, make this recipe for 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