This homemade chocolate pudding recipe is rich and creamy without being overly sweet. Egg yolks and cream make all the difference. With under 30 minutes of prep time, you can make this rich chocolate dessert in the morning and wow your guests in the evening.
Decadent Chocolate Pudding
If this isn’t a classic dessert, I don’t know what is! From the homemade Jell-o packets to the pudding cups in the grocery store, there’s just something about a little (or big) bowl of creamy chocolate custard. After years of instant pudding, I decided it was time to treat my family to something a little more luxurious. Enter my recipe for chocolate pudding.
It takes a couple more steps than gooey chocolate cobbler, but it’s still pretty easy to make with just a couple of ingredients. Similar to making a creamy banana pudding, but you don’t need cornstarch, the eggs take care of making it thick.
All you need for a super creamy pudding is good quality chocolate and lots (and lots) of cream and egg yolks. They provide the base of the pudding and the higher the quality, the better. When a recipe calls for so few and such simple ingredients, each ingredient shines through so you want to use ingredients that will give you a richer flavor. Trust me on this one.
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A Super Easy Chocolate Pudding Recipe
Who doesn’t love a dessert that’s as delicious as it was easy to make? If this is your first time making homemade pudding, don’t worry. Once you’ve mixed and boiled everything together, it just sits in the fridge for three hours or until it’s time for dessert. Once the pudding is set, you can bring it out to the table and watch everyone ooh and aah as they reach for their bowl.
Make it even more of a showstopper by studding the top of it with fresh fruit and a dollop of homemade whipped cream. You could even make individual serving dishes and have a toppings station of fresh berries, chocolate shavings, nuts, and more for everyone to indulge in.
That’s the beauty of chocolate desserts, they go with almost everything!
Why This Is The Best Chocolate Pudding Recipe
- A Little Treat – That always hits the sweet spot. A bowl of rich pudding is the perfect way to satisfy any chocolate craving.
- Nostalgia – This childhood classic just feels like a big hug with every spoonful. It takes you back to simpler times when life was all about after-school snacks and playing outside.
- Customizable – There are so many options to make this just the way you like it! From types of chocolate to kinds of milk and all the mix-ins and toppings you could ever dream of, there’s no wrong way to make chocolate pudding.
Ingredients For Homemade Chocolate Pudding
- Half-and-half and heavy cream – Using a combo of milk and heavy cream allows for a rich and creamy base that is still flexible.
- Chocolate – I use bittersweet chocolate with 60% cocoa. You can use baking chocolate, bars, or chocolate chips for this recipe since you’ll just be melting them down.
- Egg yolks – This recipe calls for egg yolks to add body to the pudding. You can save the egg whites to use in meringue, omelets, and soups.
- Sugar – Less than a cup of sugar is needed for this recipe.
- Vanilla extract – Just a little bit of vanilla balances the sweetness and acidity of chocolate for a smooth flavor.
- Kosher salt – Believe it or not, a little salt always brings out the sweet!
How To Make Homemade Pudding
Step One: Combine cream.
In a medium saucepan, combine the half-and-half and heavy cream and scald over medium-high heat, until bubbles form around the edge, but don’t let it boil.
Step Two: Chop chocolate.
Chop the chocolate and place it in a large bowl. Microwave on medium power for 2-3 minutes, stirring every 30 seconds until it has melted and is smooth.
Step Three: Pour.
Pour the hot cream mixture over the melted chocolate and whisk until thoroughly combined.
Step Four: Whisk together.
In a separate medium bowl, whisk the egg yolks together. Then slowly whisk in the sugar.
Step Five: Temper eggs.
Add a tablespoon of the warm chocolate mixture to the egg yolks whisking to combine, continue to add the warm chocolate a little at a time until it is incorporated.
Step Six: Stir continuously.
Pour the mixture back into the saucepan and heat over medium-low heat until it starts to thicken, about 5 minutes, stirring constantly with a wooden spoon. Remove from the heat when it fully coats the spoon and has started to thicken. It will still be pourable and will thicken as it cools.
Step Seven: Chill.
Add the vanilla and salt. Press a piece of plastic wrap directly on top of the pudding and refrigerate for at least 3 hours or until cold. Before serving, stir the pudding until smooth. Top with some whipped cream.
How To Make Chocolate Pudding Your Own Way
- Try using dark chocolate, or milk chocolate instead of bittersweet depending on what you like best.
- Try different mix-ins like almond or peppermint extract, a dash of maple syrup, or some bold espresso powder to add more nuance to the final flavor profile. Who wouldn’t love a little coffee and pudding combo?
How to Store Leftovers
In The Fridge: Store in an airtight container for up to four days for the best texture and flavor. For added protection, firmly place plastic wrap flush to the pudding to avoid dreaded pudding skin.
In The Freezer: Pudding can be frozen for up to three months in a freezer bag or container.
How to get rid of pudding skin?
It happens! But it’s easy to fix too. Pudding skin usually forms as part of the cooling process. Make sure your pudding is fully covered by plastic wrap or cling film when you chill it, but if it’s still showing up. You can gently scrape it away or put your pudding through a fine mesh strainer before chilling again.
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Homemade Creamy Chocolate Pudding – Made From Scratch
Ingredients
- 1 ½ cups half and half
- 1 ¾ cups heavy cream
- 8 oz bittersweet chocolate, 60% cocoa
- 7 egg yolks
- ¾ cup sugar
- 1 tsp vanilla extract
- ¼ tsp kosher salt
Instructions
- In a medium saucepan, combine the half-and-half and heavy cream and scald over medium-high heat, until bubbles form around the edge, but don't let it boil.
- Chop the chocolate and place it in a large bowl. Microwave on medium power for 2-3 minutes, stirring every 30 seconds until it has melted and is smooth.
- Pour the hot cream mixture over the melted chocolate and whisk until thoroughly combined.
- In a separate medium bowl, whisk the egg yolks together. Then slowly whisk in the sugar.
- Add a tablespoon of the warm chocolate mixture to the egg yolks whisking to combine, continue to add the warm chocolate a little at a time until it is incorporated.
- Pour the mixture back into the saucepan and heat over medium-low heat until it starts to thicken, about 5 minutes, stirring constantly with a wooden spoon. Remove from the heat when it fully coats the spoon and has started to thicken. It will still be pourable and will thicken as it cools.
- Add the vanilla and salt. Press a piece of plastic wrap directly on top of the pudding and refrigerate for at least 3 hours or until cold. Before serving, stir the pudding until smooth.
Barbara’s Tips + Notes
- Be careful when adding the eggs, add the hot chocolate mixture a tablespoon at a time until the eggs are warm before adding to the saucepan.
- Make sure to let the plastic wrap rest on the pudding itself while cooling to prevent a skin from forming.
Nutrition
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