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Chocolate pudding is so comforting and evocative of childhood. And who doesn’t have a photo of themselves eating chocolate pudding by the handful as a baby? Instead of seeing it smeared in your hair, you will want every drop of this lovely home-made version sent right to your taste buds!
It’s chocolate pudding day. National chocolate pudding day if you will! And I love a good, homemade pudding, yes-sir-ee.
Take a moment if you will and imagine a spoonful of this magic hitting your tongue. Then come back to reality and take in the fact that it could be yours in less than 30 minutes. Yes!! Oh my goodness it’s easier than you think. A one pot dessert that might lead to expressions of love and immense gratitude from all those around you.
Listen, you’ve probably got all the ingredients in your cupboard (if you’re a baker like me). It’s just chocolate, sugar, milk, eggs, butter, a pinch of salt and some cornstarch. No fancy instructions, and a few stirs of the spoon.
Chocolate is of course the operative word here. This is no vanilla situation. It’s all lusciousness. Of course you could use chocolate chips to make this super easy. But they typically have additives to help solidify the shape and extra ingredients for various other reasons. I like the pure stuff for pudding. Oh baby this Scharffen Berger chocolate is to die for, and I love that it comes in chunks so it’s easy to melt (no chopping) and I can use any extra in my chocolate chip cookies!
This recipe comes from a collection of my friend Susan. Isn’t she the cutest thing stirring the pudding in this picture?
- 2 ½ tbsp cornstarch
- ½ cup sugar
- ¼ tsp salt
- 2 oz semisweet chocolate
- 2 cups milk
- 2 large egg yolks beaten
- 1 tbsp unsalted butter
- In a medium saucepan combine cornstarch, sugar, salt, chocolate and milk. Cook over medium heat, whisking constantly until well combined and mixture has thickened, about 8 min. Reduce heat to medium low and whisk constantly until very thick and smooth, about 18 min.
- Stir a little of the pudding into yolks in a bowl, then add yolk mixture back to pan. Add butter and cook, stirring constantly, until heated through, about 2 min more
Tempering the egg yolks - or adding a little warm liquid to the eggs and then adding them back into the hot mixture - allows them to be brought up to temperature so that they won't cook too quickly and scramble.
Recipe shared by Susan LaRosa
Photograph Seth Smoot
Food Styling Cyd Raftus McDowell
Originally published Ladies’ Home Journal March 2012