Velvety smooth Chocolate Pudding made completely from scratch is a simple treat that everyone will love. Easy to make from whole ingredients and the perfect dessert for any occasion.
I was inspired to make the very best Chocolate Pudding from scratch when I “accidentally” made this Vanilla Bean Pudding. What I didn’t tell you in that post is that…it was kind of an accident. I was testing out recipes for pastry cream…wasn’t paying attention to what I was doing and voila…the Very Best Vanilla Pudding ever. And pretty to boot. So, I decided to make this chocolate version in the hopes that I can make more poke cakes using the Very Best Chocolate Pudding. See…I’m still a trailblazer in the kitchen. It didn’t end at age 8.
I love how easy it is to make the best Chocolate Pudding from scratch and this is definitely an activity you can get the little ones to help with. The pudding requires just a few simple ingredients and is totally egg-free! I use cornstarch as a thickener and throw in a good amount of high quality semi-sweet chocolate. Topped with a bit of whipped cream, this Chocolate Pudding is a dream come true. Serve with a few of these chocolate chip cookies or this chocolate martini. And if you’re looking for something a little less chocolate or vanilla….this BUTTERSCOTCH Pudding is completely amazing!!
The Very Best Chocolate Pudding
Prep Time 10 mins
Cook Time 10 mins
Total Time 2 hrs 20 mins
Servings: 4 servings

  • 2 1/2 cups half and half
  • 1/2 cupgranulated sugar
  • 1/4 cup lightly packed light brown sugar
  • 3 tablespoonsunsalted butter I use Plugra European Style Butter
  • 1 teaspoon pure vanilla extract I use Nielsen-Massey
  • 3 tablespoonscorn starch
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup finely chopped high quality semi-sweet chocolate I used Guittard
  1. In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil).
  2. Add both sugars and vanilla. Cook until the sugar is completely dissolved, stirring constantly to prevent scalding. Stir in the butter until melted. I
  3. n a small bowl, whisk together the remaining half and half with the cornstarch and cocoa powder. Slowly add the cornstarch mixture to the half and half whisking constantly.
  4. Continue cooking until the mixture has thickened and coats the back of a spoon.
  5. Stir in the chopped chocolate until melted. Transfer the mixture to a bowl and cover with plastic wrap being sure the plastic wrap is touching the top of the pudding. (This will prevent a skin from forming.) Refrigerate for 2 hours or up to 24 hours.
Nutrition Facts
The Very Best Chocolate Pudding
Amount Per Serving (1 g)
Calories 0
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Total Carbohydrates 0g0%
Dietary Fiber 0g0%
Sugars 0g
Protein 0g0%
Vitamin A0%
Vitamin C0%
* Percent Daily Values are based on a 2000 calorie diet.


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