Old Fashioned Chocolate Pudding

P1040659Have you ever made-or eaten- homemade pudding? It is SO much better than the packaged mixes you may be accustomed to using. Sure, those mixes might save you a few minutes, but you’re loosing the rich but simple goodness that old-fashioned homemade pudding delivers. (Convenience foods almost always sacrifice taste, and add a lot of fake and undesirable ingredients.)

Maybe you don’t think of yourself as much of a pudding fan at all. I mean, isn’t pudding really just for throwing a cup of it into the kids’ lunchboxes? Isn’t it a bit outdated as far as desserts go? Well, I think you might be surprised by how elegant and pleasing this comforting dessert can be!

The pudding is thick, smooth, and plenty chocolatey! You can serve it as simple as just a dollop of whipped cream on top, or you could use it to create so many other delicious desserts. (that you just might see featured here, soon!) 🙂


  • 4 1/2 cups whole milk
  • 1 cup heavy cream cream
  • 1 1/2 cups sugar
  • 1/3 cup cocoa
  • 6 Tbs. cornstarch
  • 1/4 tsp. salt
  • 6 large egg yolks
  • 2 Tbs. unsalted butter, cut into several chunks
  • 1 tbs pure vanilla extract

In a saucepan, add the milk, cream, sugar, cocoa, cornstarch, and salt. Over medium- medium/high heat, stir frequently with a whisk and allow it to begin thicken and heat completely through. This will take several minutes.

 (Note: At this point, the mixture is not going to be real thick. You are mostly wanting it to be fully heated through and slightly thicker than when you began.)

Remove from heat and set aside.

Add the egg yolks to a mixer with a whisk attachment. (or in a bowl and hand-whisk.) Whisk for 2-3 minutes. The eggs should look a little “foamy”.


With the mixer still whisking on low, carefully pour about 1 cup of the hot milk mixture into the eggs. Continue whisking on low until well combined. (this is called “tempering the eggs” to keep them from scrambling)

Add all of this to the rest of the milk mixture. Return to the heat and hand-whisk for an additional minute to incorporate the eggs well.

Cook over medium- medium/high heat for a few more minutes (3-4), until the whole mixture thickens up to a pudding-like consistency. You should be stirring constantly with a spoon.

(Note: You will be stirring and stirring, wondering if anything will ever happen- and all of a sudden, the mixture will start to become thick like pudding. It’s pretty neat!)


Remove from the heat and add in the vanilla and chunks of butter. Stir until the butter is completely melted and it is all well incorporated.

Pour all of the pudding mixture through a fine sieve into a bowl. This will help to be sure it is completely smooth.


Place plastic-wrap over the top of the pudding- actually laying the plastic wrap on top of the pudding itself. This keeps the pudding from developing a “skin” on the top as it chills.


The pudding will thicken more as it refrigerates. I suggest refrigerating overnight to allow the pudding to cool all the way through and completely set- or at least 5 hours.

To top it off, serve with some fresh whipped cream on top




You might also like: Blueberry Parfaits with Homemade Vanilla Pudding


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