Description

This homemade chocolate pudding recipe offers a rich, creamy dessert made from simple pantry staples. With a smooth texture and deep chocolate flavor enhanced by vanilla bean paste, it’s a perfect treat that requires minimal ingredients and gentle stovetop cooking. Ideal for making ahead and chilling, this pudding is a classic comfort dessert that can be garnished with whipped cream and chocolate curls for an elegant finish.

Ingredients

Dry Ingredients

1/4 cup granulated sugar
1/4 cup cornstarch

Wet Ingredients

1 1/3 cups cold milk
1 egg yolk
2/3 cup heavy cream
1/2 teaspoon vanilla bean paste

Chocolate

3 ounces semisweet chocolate, coarsely chopped or chocolate chips

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Instructions

Combine Dry Ingredients and Milk: In a medium saucepan, whisk together the granulated sugar and cornstarch until well combined. Gradually add the cold milk while whisking to dissolve the dry ingredients completely.
Add Egg Yolk and Cream: Whisk in the egg yolk and heavy cream to the mixture ensuring everything is smoothly incorporated without lumps.
Cook Until Thickened: Place the saucepan over medium heat and whisk constantly. The mixture will slowly heat and then rapidly thicken as it reaches a simmer. Continue whisking for a few minutes until it achieves a pudding-like consistency.
Remove from Heat and Add Vanilla: Once thickened, take the pan off the heat and whisk in the vanilla bean paste to infuse flavor.
Incorporate Chocolate: Add the chopped semisweet chocolate into the hot pudding mixture, whisking until fully melted and smooth for a rich chocolate taste.
Cool and Refrigerate: Pour the pudding into individual serving dishes. Allow to cool slightly, then cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours to set and chill.
Serve with Garnish: Before serving, optionally garnish with fresh whipped cream and chocolate curls to enhance the dessert’s presentation and taste.

Notes

Whisk constantly while heating to avoid lumps and scorching.
Using cold milk helps prevent clumps when mixing with cornstarch.
Covering pudding with plastic wrap directly on the surface prevents a skin from forming.
For a dairy-free version, substitute milk and cream with plant-based alternatives and check the chocolate is dairy-free.
Chilling overnight improves texture and flavor melding.
You can use vanilla extract if vanilla bean paste is unavailable, but paste adds a more authentic vanilla flavor.