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Recipes > Easy Chocolate Pudding > ?srsltid=AfmBOoox6Fs7aB9VlGxm EtgEv7jYj8oIZE7jyJeihvE_281L8wFvDgZ

Easy Chocolate Pudding

When you're craving something warm, spoonable, chocolatey, and supremely comforting, you need homemade chocolate pudding. The good news is you're only 20 minutes away from silky smooth pudding perfection! Just a few pantry staples and some time at the stove, and you'll have the best (and easiest) chocolate pudding you've ever had. Bonus: Pour the pudding into a pre-cooked pie shell for a super easy chocolate cream pie.

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Prep

15 mins

Bake

Total

20 mins

Yield

about 3 cups

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Ingredients

  • Unsweetened Cocoa, Dutch-process or natural — 1/3 cup (28g)
  • Cornstarch — 1/4 cup (28g)
  • Water — 1 2/3 cups (383g)
  • Sweetened Condensed Milk — 14-ounce can (397g)
  • Egg Yolks — 3 large
  • Butter, softened — 2 tablespoons (28g)
  • Pure Vanilla Extract — 1 teaspoon
  • Espresso Powder — 1/2 teaspoon, optional

Featured Products

COCOA POWDER 200G (#66036)

COCOA POWDER 200G (#66036)

$8.70

SWEETENED CONDENSED FILLED MILK 390G (#63334)

SWEETENED CONDENSED FILLED MILK 390G (#63334)

$3.10

UNSALTED BUTTER 250G (#14989)

UNSALTED BUTTER 250G (#14989)

$7.00

Instructions

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  1. Place the cocoa, cornstarch and water in a heavy-bottomed sauce pan over medium heat. Stir everything together; don’t worry about a few small lumps.
  2. Whisk in the sweetened condensed milk and egg yolks. Since the mixture is barely warm, there’s no need to worry about the yolks cooking.
  3. Cook the chocolate pudding for 4 to 5 minutes, or until it’s thick and creamy. Remove it from the heat and immediately stir in the butter, vanilla and espresso powder. The chocolate pudding will become very smooth and glossy.
  4. If desired, press the chocolate pudding through a sieve to remove any lumps. Place a piece of plastic wrap directly on top of the chocolate pudding to prevent a skin from forming, and chill for several hours.
  5. Portion into individual ramekins, coupes, or wine glasses for serving. Garnish with homemade whipped cream and chocolate shavings, if desired. The cooked chocolate pudding can also be transferred to a pre-baked 9″ pie shell and chilled until firm for a delightfully silky, easy chocolate cream pie. Store leftover chocolate pudding in an airtight container in the refrigerator for up to several days.
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Tips

  1. Need more ideas? Use your leftover egg whites to make marshmallow topping to top your pie.
  2. Tiny pie shells baked in a muffin tin, filled with this luscious pudding and topped with fresh whipped cream, make dainty bite-sized pies.

Education

Baking School

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Shop This Recipe

UNSALTED BUTTER 250G (#14989)

7.00

SWEETENED CONDENSED FILLED MILK 390G (#63334)

3.10

COCOA POWDER 200G (#66036)

8.70

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