Best Classic Chocolate Pudding Ever!
Homemade chocolate pudding is one of those timeless comfort desserts – rich, silky, and deeply chocolate-y, whether you serve it warm or chilled. Some people love to press plastic wrap directly on top to keep it perfectly smooth, but others secretly enjoy the old-fashioned “pudding skin” that forms when you let it set uncovered; it’s chewy, intense, and nostalgic, almost like a bonus layer of concentrated flavor. Personally, I lean toward the silky version without the skin, because it feels more luxurious – but I can absolutely see the charm in that slightly chewy top if it takes you back to childhood.
Ingredients (4 servings)
-
2 cups whole milk (or 1½ cups milk + ½ cup cream for extra richness)
-
½ cup sugar
-
¼ cup unsweetened cocoa powder
-
3 tablespoons cornstarch
-
Pinch of salt
-
3 large egg yolks
-
2 oz semisweet or dark chocolate, chopped (about ⅓ cup)
-
1 teaspoon vanilla extract
-
Optional: whipped cream for topping
Instructions
-
Mix dry ingredients: In a medium saucepan, whisk sugar, cocoa, cornstarch, and salt.
-
Add milk & yolks: Slowly whisk in milk (and cream if using) until smooth. Whisk in egg yolks.
-
Cook: Place over medium heat, whisking constantly, until mixture thickens and bubbles (about 5–8 minutes).
-
Add chocolate: Remove from heat, stir in chopped chocolate and vanilla until smooth.
-
Chill: Pour into small bowls or ramekins. Press plastic wrap directly on top (to prevent a skin) and refrigerate at least 2 hours.
