Homemade Chocolate Pudding
In short: Silky stovetop chocolate pudding made with milk, cream, cocoa, cornstarch and melted dark chocolate. Ready in 20 minutes plus chilling, no eggs. It takes about 22 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 12 min
- Resting
- 3 h
- Total
- 22 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 315 kcal
Real chocolate pudding takes ten minutes on the stove and tastes nothing like the powdered mix. Milk, cream, cocoa and cornstarch are cooked together until thick, and melted chocolate goes in off the heat for gloss and depth. It can be eaten warm like a custard or chilled until it sets into a spoonable dessert. A skin forms as it cools, so cover the surface directly with cling film.
Instructions
- In a medium saucepan, whisk the sugar, cornstarch, cocoa and salt until no lumps remain.
- Whisk in about 120 ml (1/2 cup) of the milk to make a smooth paste, then whisk in the rest of the milk and the cream.
- Cook over medium heat, whisking constantly and scraping the corners, for 6 to 8 minutes, until the pudding thickens and large bubbles pop on the surface.
- Keep cooking and whisking for 1 more minute, then take the pan off the heat.
- Stir in the chopped chocolate, vanilla and butter until melted and glossy. Pour the pudding through a sieve into a jug.
- Divide among 6 small glasses or bowls. Press cling film directly onto the surface to prevent a skin and chill for at least 3 hours.
Tips
- Cornstarch needs a full minute at a bubbling simmer to reach its full thickness and lose any raw taste, so do not stop early.
- For a dairy-free pudding, use 600 ml of full-fat coconut milk or oat milk in place of the milk and cream, and replace the butter with a teaspoon of oil.
Questions and answers
Why is my chocolate pudding lumpy?
The cornstarch was not fully whisked into the cold liquid, or the heat was too high. Make a smooth paste first, cook over medium heat and strain the pudding to rescue lumps.
How long does homemade chocolate pudding keep?
Covered, it keeps for 3 days in the fridge. It does not freeze well, because it turns watery when thawed.
How do I stop a skin forming on pudding?
Press cling film or parchment directly onto the surface while the pudding is still hot, so no air touches it as it cools.
How long does it take to make Homemade Chocolate Pudding?
About 22 min in total: 10 min of preparation and 12 min of cooking.
How many calories are in Homemade Chocolate Pudding?
About 315 kcal per serving, with 5 g of protein, 33 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 315 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 33 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 23 g |
| Sodium | 140 mg |
Estimated values, calculated from the ingredients.
