Chocolate Pudding Recipe
This pudding has extra chocolate as requested (repeatedly) by reader Glenn. It’s no more difficult to make than the vanilla version, and yields a silky and delicious product that you’ll end up hiding from your kids. You’ll need:
1.75 ounces (1/4 cup) sugar
1.25 ounces (2 tablespoons, 2 teaspoons) cornstarch
1/2 ounce (2 tablespoons, 1 teaspoon) cocoa powder
1/4 teaspoon salt
16 ounces (2 cups) whole milk
2 egg yolks
3 ounces semi-sweet chocolate, chopped fine
1 tablespoon unsalted butter
1 teaspoon vanilla extract
Combine the dry ingredients in a small saucepan. Add the milk and whisk to combine. Set the pan over medium heat. Meanwhile, put the yolks in a medium bowl. When the mixture comes to a boil pour about a third of the hot milk mixture over the yolks and whisk to combine. Pour the yolk mixture back into the pan with the hot milk mixture and bring it to a gentle simmer for about 20 seconds. Remove the pan from the heat and whisk in the chocolate and butter until it’s thoroughly melted and incorporated. Stir in the vanilla and — for those adults out there — about a teaspoon of rum if you feel like it. Transfer the pudding to a bowl and let it cool about half an hour. Eat.
This sounds great, I’ll have to try it out after I get back from my trip. I’m thinking of serving this with some homemade salted caramel sauce.
Now there’s an idea that certainly doesn’t suck! Send me pictures!
– Joe
Hi Joe,
I havn’t tried your vanilla pudding but what will be the set of this pudding?
Hey Melody!
Light and loose. The picture is up now! Have a good weekend,
– Joe
Thanks Joe. Enjoy your independence holiday.
It just occurred to me that I have never made chocolate pudding. Obviously, I must remedy this as soon as possible. Two questions:
Does it matter whether Dutched or non-Dutched cocoa is used?
Can the recipe be doubled?
Have a great holiday!
Hey Chana!
The cocoa does not matter and it can indeed be doubled!
– Joe
I adore pudding. I will confess I have never tried to make it at home. Probably figure I’d eat the whole recipe if I did but you have inspired me to try both. The picture (or was it pictures?) of the chocolate speaks for itself. I agree it should be dark and lush and packed with flavor. Forget the sweet stuff…let’s go for the serious “no-kidding” version. Thanks for addressing both flavors!!
Let me know what you think, Linda!
– Joe
How many cups is three ounces of chocolate? and where is the vanilla version recipe?
I would make this right now if i hadn’t eaten all the chocolate in the house. (again)
Hi Aya!
The best way to judge ounces of chocolate is just to look at the weights on the size of chocolate bars. A large bar of chocolate is usually right around three ounces. As for the vanilla pudding recipe, just go over to the menus on the left under Desserts & Cookies and scroll down to Pudding. It’ll be right there.
Let me know how you like these!
– Joe
Looks great! But I want to add some espresso powder and substitute about twice as much Kahlua for the vanilla. It looks thick enough that a little extra liquid wouldn’t be a prob.
That would work very well, I’d think. Did I mention this works great with rum? 😉
– Joe
Bacardi por cierto! Stay thirsty my friends.
I thank the Most Interesting Man in the World.
– Joe
Greetings. What % chocolate do you suggest I buy as a semi-sweet equivalent? I admit to loving Jello-brand [stovetop variety] chocolate pudding and have gotten so mired down details while trying to choose a recipe that I end up closing the books. I am very pleased to see your version.
Hi Lisa!
I’d say a 65% is just about perfect. I wasted a very expensive bar of Scharffen-Berger on this, but it was a spectacular pudding!
Cheers,
– Joe
Hey “Pastry Joe”
Great recipe. Would this work for a chocolate pie filling?
Thanks as always..
Jack
Hey Jack! Yes it will for for a no-bake pie. Just pour it right from the warm pan into the shell and let it set up. Should work great!
Cheers,
– Joe
Can it be chilled? I am going to have to make this. I had a wisdom tooth out and pudding is about all I can handle.
Oh my yes, it can. Indeed I prefer it that way.
Sorry to hear about the tooth pull. I remember getting mine out…Lord that was no fun!
– Joe
Hiya!
I’ve been following you for a little while (I really love how you get right into different recipes and look at the history of different kinds of pastry – definitely appeals to both the baker and the science and history nerds in me). And as soon as you posted a chocolate pudding recipe I knew I HAD to try it.
And this evening, I did! I literally have just put a batch into the fridge to chill out a bit. I had to substitute skim milk (I know, travesty), but it doesn’t seem to have affected the texture.
I licked the pot (as any self-respecting chef would), and oh my am I glad that you posted this recipe! I can’t wait to have a nice chilled bowl-ful in a couple of hours!
I hope you don’t mind me stopping by to fawn all over you. But thanks soooooo mich for posting this!
Hey Katherine!
Are you kidding? What rational man would say no to this kind of copious praise? Thanks for stopping by and enjoy the pudding. It’ll be great with skim milk!
– Joe
Just to follow up, the pudding is GREAT! I also made a raw chia seed and matcha pudding a couple of days ago (I guess I just felt the need for pudding all of a sudden. . .), and they go really nicely together!
Thanks again! I never knew pudding-making could be so simple!
Great news, Katherine! Were the chia and matcha variations on the vanilla version? Or recipes from somewhere else?
– Joe
The chia-matcha pudding is actually a simple raw “pudding” (I found it on Pinterest) – you mix 2 c. almond milk with 1-2 tsp matcha powder and some vanilla and a liquid sweetener (I used 2 tbsp. agave), and then stir in 6 tbsp. of chia seed. You stir it a few times over the course of 15 minutes to help encourage the chia to create an even matrix, and then refrigerate overnight. The chia slowly absorbs the liquid and you end up with a sort of crunchy tapioca-like pudding. Chia is pretty cool, and packed with nutritional goodness.
Cool! Thanks, Katherine!
– Joe
Just got around to making this and it is a big hit at our house. I actually used this as a teaching recipe – I had my eldest daughter make it as I helped and guided her through it.
Excellent, Thames! It’s a hit at our house as well.
Thanks for the note,
– Joe
Hi! I made this last week and it was a big hit. I was wondering if it would work between layers in a chocolate cake. What mods would you suggest to the recipe? Thanks!
Hey Ed! Glad to hear that, and it will work in a cake, though I prefer buttercream! You don’t need to change the recipe, but you’ll want to build the cake just before serving to make sure moisture doesn’t have a chance to weep into the cake. Have fun!
– Joe