Ingredients
1/2 c. granulated sugar
1/4 c. unsweetened cocoa powder
2 tbsp. cornstarch
1/2 tsp. kosher salt
2 1/2 c. milk
3 large egg yolks
3 oz. chopped bittersweet chocolate
2 tbsp. butter
1 tsp. pure vanilla extract
Whipped cream, for serving
Chocolate shavings, for serving
Preparation
Step 1In a medium saucepan, combine sugar, cocoa powder, cornstarch, and salt. Slowly pour in milk, whisking to combine. Place saucepan over medium heat and whisk until mixture comes to a boil, 6 minutes. Step 2Place egg yolks in a medium heat proof bowl and beat until light and frothy. Slowly pour in about 1/2 cup hot cocoa mixture, whisking to combine. Slowly pour egg mixture back into sauce pan, whisking constantly. Step 3Return to medium heat, whisking, until thickened to a pudding-like consistency, about 3 minutes. Step 4Take off heat and whisk in chocolate, butter, and vanilla until smooth. If mixture looks lumpy at all, strain it through a fine mesh strainer. Step 5Pour into a large bowl and place plastic wrap directly on surface of pudding. Refrigerate until chilled, 2 hours. Step 6When ready to serve, spoon into individual bowls or ramekins and top with whipped cream and chocolate shavings.
Definitely not. Instant pudding boxes often contain no dairy before you add in the milk, which makes it great for vegans but not so great if you’re looking for the richest, smoothest spoonful of pudding. Those boxes can also come loaded with lots of thickeners and gums, which can give you the body of a good pudding but not the taste. Making pudding from scratch is surprisingly simple and so satisfying. With little effort—and butter, and chocolate—you’ll have a rich serving of luxury right in your own home. It’s the perfect make-ahead dessert for dinner guests, or, just a nice little treat to have in your fridge on a Wednesday night. We made our recipe with whole milk, but other milks will work well too. If you want to use a non-dairy alternative, like oat milk or almond milk, they will work well. Try to use unsweetened versions and know they may give off some of their own flavors, which you might or might not like. More importantly, they may not have the fat content to really carry that chocolate taste, so manage your expectations accordingly! To store the pudding, it’s best to keep plastic wrap pressed directly against the surface of the pudding, making an air-tight seal. This will help keep a skin from forming on top and keep the pudding nice and smooth. The pudding will keep for up to a week in the refrigerator in a clean container. If you love your puddings but want to cut down on your dairy intake, give our Chocolate Avocado Pudding a try! Have you made our pudding? Let us know in the comments below!
