Old-Fashioned Chocolate Pudding
Here’s how to make the richest, smoothest, most decadent homemade chocolate pudding of your life.
- 1 1/2 c. sugar
- 1/4 c. cornstarch
- 1/4 tsp. kosher salt
- 3 c. whole milk
- 4 large egg yolks
- 6 1/2 oz. bittersweet chocolate, broken into pieces
- 2 tbsp. salted butter
- 2 tsp. vanilla extract
- 1 cup whipped cream, for topping (optional)
- In a medium saucepan, combine the sugar, cornstarch, and salt. Add the milk and egg yolks and whisk well. Place the pan over medium heat and cook, stirring continuously with a rubber spatula, as the mixture comes to a simmer and becomes thick like pudding, 5 to 6 minutes. Remove the pan from the heat and stir in the chocolate, butter, and vanilla until smooth and fully incorporated.
- Pour the pudding into 6 (6-ounce) glasses or ramekins. Serve the pudding warm or chill it in the refrigerator for 1 hour or up to 3 days. Top with whipped cream, if using.
Whole milk gives it that thick, creamy texture, while bittersweet chocolate delivers deep chocolate flavor without making it too sweet. Chocolate desserts like this are my weakness!
What other ways can you serve old-fashioned chocolate pudding?
Aside from using it in pie or spooning it into little cups, here are a few of my favorite ways to serve it:
- Layered with crushed chocolate sandwich cookies on the bottom—or sprinkled right on top!
- Topped with sliced strawberries, raspberries, or blackberries.
- Turned into these absolutely adorable Halloween dirt cups!
Can you make old-fashioned chocolate pudding ahead of time?
Yes! The chocolate pudding can be made up to 3 days in advance. Let it cool slightly, then cover each serving glass with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate the pudding until you’re ready to serve and top it with whipped cream just before it hits the table.
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 3 cups whole milk
