Homemade Chocolate Pudding is a classic, creamy dessert that's surprisingly easy to make…and after trying this silky, decadent chocolate pudding recipe, you'll never want store-bought again!
Sift the cocoa powder into a medium saucepan and stir in the sugar. Slowly whisk in 1 ½ cups milk until the mixture is smooth. Set on the stove over medium-high heat and bring to a simmer, stirring constantly. Remove from heat and set aside.
In a large bowl, whisk together the remaining ½ cup milk, cornstarch, egg yolks, and salt until smooth and well-combined. Continue to whisk rapidly while very slowly pouring the hot milk/cocoa powder mixture into the egg yolk mixture.
Transfer the entire mixture back to the saucepan and set pot over medium-high heat, whisking constantly, until the pudding comes to a full boil. Immediately reduce heat to a simmer and continue whisking until pudding is thick, about 2 to 3 minutes more. Remove from heat and mix in melted chocolate chips, butter, and vanilla, stirring until smooth.
Strain pudding through a fine mesh sieve and divide between four (4-ounce) cups or small bowls. Cover each pudding with plastic wrap, ensuring that the plastic is touching the entire surface with no air bubbles (to prevent a skin from forming). Chill until set, for at least 4 hours and up to overnight.
Garnish chilled pudding with fresh whipped cream and chocolate shavings, if desired. Store any leftovers in the fridge, tightly covered, for up to four days.
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Notes
Take care not to cook the pudding too long or over heat that's too high, which can cause the cornstarch to break down and result in watery pudding. Similarly, pudding that isn't cooked long enough won't thicken properly either.
The quickest way to melt such a small quantity of chocolate chips is to microwave for 20 seconds at a time, stirring well in between and repeating until melted and smooth.
TO MAKE HOMEMADE WHIPPED CREAM: Beat ½ cup chilled heavy cream (using the wire whisk of an electric beater) until soft peaks begin to appear. Sprinkle 2 tablespoons powdered sugar and ½ teaspoon vanilla extract over the whipped cream and beat at medium-high speed until stiff peaks form, taking care not to overbeat.