Homemade Silky Chocolate Pudding

Homemade chocolate pudding is better then anything that comes from a box, but getting rich chocolate flavor and a silky smooth texture requires a few secret tricks.

Classic pudding recipes tend to be weak in flavor and watery in texture. Cocoa powder can leave an unpleasant gritty texture. But fear not, our homemade silky chocolate pudding recipe will give you intense flavor with a thick but silky texture that will having your family or dinner guests begging for more. Move over instant pudding, this decadent comfort food is taking over dessert time!

Ingredients

3 cups whole milk
4 egg yolks
⅔ cup sugar
3 Tablespoons cocoa powder
¼ cup cornstarch
¼ teaspoon salt
½ cup semi-sweet chocolate chips
4 Tablespoons butter
2 teaspoons vanilla

Start by whisk together the sugar, cocoa powder, salt, and cornstarch in a bowl. Once these dry ingredients are well combined, whisk the eggs yolks and milk together in a saucepan. You are then going to add your dry ingredient mix to the saucepan of milk and egg yolks, whisking carefully to get all the dry ingredient mix to dissolve. Keep whisking till everything is well incorporated. Place the sauce pan on medium heat and bring the mixture to a simmer.

Continue to whisk as the pudding begins to thicken. Before the pudding thickens to your desired consistency, prepare your remain three ingredients. I find that chopping up the butter (and yes, I use real butter) helps it melt into the pudding easier in the next step. Keep an eye on your sauce pan as the pudding will thicken up like someone flipped a light switch.

As soon as the pudding is at the desired consistency, turn off the heat and keep whisking for another minute or two. Remember the pudding will get even thicker as it cools.  Add in the butter, chocolate chips and vanilla and whisk till they are completely melted. If you are serving this at a dinner you can pour serving into individual serving dishes. I however pour mine into a big bowl so the country kids can serve themselves with an after school snack.

Make sure to cover your container with plastic wrap so that it doesn’t form a skin over the top. Place in the refrigerated for at least 3 hours before serving so it can set up. If a little liquid forms on top from condensation, you can just stir it back in before serving without any ill effects to flavor or texture.

Tell me that is not some decadent looking chocolate pudding! Strong on flavor, silky on texture…. You just can not go wrong with homemade silky chocolate pudding!!