Our homemade, old-fashioned chocolate pudding recipe quickly comes together with a few common pantry ingredients and your trusty whisk! Chocolate pudding is always a treat and can be easily served as an after-school snack or as a yummy dessert.

The secret to great results is to whisk thoroughly and constantly throughout the process. You want all the ingredients to combine—no lumps! And of course, the movement will help prevent scorching the pudding on the bottom of the pan.

The last order of business is to let the mixture cool in the fridge for at least 4 hours before serving. We’re willing to bet good coin that you and your pals will eat our homemade chocolate pudding recipe right out of the bowl, so grab the spoons!

Old-Fashioned Chocolate Pudding Recipe

Ingredients
 

Yield: 6 -8 servings
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  • 1/2 cup granulated sugar
  • 3 Tbsp cornstarch
  • 1/4 cup unsweetened cocoa
  • 1/2 tsp salt
  • 4 egg yolks
  • 2 1/2 cups whole milk
  • 3 Tbsp unsalted butter
  • 1 tsp pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips

Instructions
 

  • In a medium-sized saucepan (off the heat), whisk together the sugar, cornstarch, cocoa and salt until no lumps of cornstarch remain. Whisk together the egg yolks and milk in a medium-sized bowl until well combined. Pour half of these wet ingredients over the dry ingredients in the saucepan and stir until completely smooth. Add the remaining half of the milk mixture and stir to combine.
  • Move the saucepan to the stove and cook over medium heat, stirring constantly with a whisk until the mixture thickens and starts to bubble. Keep scraping the bottom of the saucepan to prevent scorching. Once the first bubble rises to the surface, turn the heat to low and cook exactly 1 minute more, whisking vigorously and constantly.
  • Remove the saucepan from the heat and whisk in the butter and vanilla. When completely smooth, add the chocolate chips and stir until combined.
  • Pour the pudding through a sieve or mesh strainer into a medium-sized bowl to remove any lumps. Cover with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Cool in the fridge for at least 4 hours or until completely chilled.

Notes

My secret: Use a sieve or mesh strainer to correct any lumps that may have formed during cooking.
Calories: 332kcal, Carbohydrates: 41g, Protein: 7g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Cholesterol: 170mg, Sodium: 249mg, Potassium: 171mg, Fiber: 3g, Sugar: 32g
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