Homemade chocolate pudding

Creamy chocolate pudding, even better than store bought or packaged pudding, with a deep chocolate flavor and the perfect level of sweetness.

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I remember years ago, I really wanted to make homemade pudding - and to try it without a mix. I used what looked like a reliable recipe, and it ended in complete disaster. I remember pieces of egg yolk in my pudding. Definitely not what you want when you spend time trying out something new! Since then, I've published and perfected a white chocolate pudding and even a coconut cream pie with a dreamy pudding filling, but I still hadn't returned to making a classic chocolate pudding. I finally decided to conquer it, and it is truly the most nostalgic tasting and delicious pudding I could've dreamed of!

I went through a couple of rounds to get this recipe just right, and in the end I was able to find the balance between sweetness and deep chocolate flavor all with the right creamy texture. For the chocolate flavor, we'll use a combination of chopped semisweet chocolate and dutch process cocoa powder.

To make sure you have success with this recipe there are two tools I highly recommend. The first is an instant read thermometer, because making sure you heat your milk mixture to the right temperature (145-150°F) is one of the most important steps to getting this recipe just right. You can also use a candy thermometer. Personally, I use the instant read thermometer so much more frequently in the kitchen when cooking and baking, so if you don't have either I recommend that if you need to make the purchase!

The second is a mesh strainer. To me the most stressful part of making pudding is making sure that the end texture is perfectly smooth. Mixing, and scraping the sides of your put while heating your pudding will help but it's also completely normal to have some small pieces of cocoa at the end. To make sure you wind up with a beautifully smooth pudding, when it's still hot I recommend running it through a mesh strainer to remove any pieces or chunks that may have formed during the heating process.

For the best results, I highly recommend using the gram measurements provided

Ingredients:

• 2/3 cup (4oz) semisweet chocolate, chopped

• 2 egg yolks (from large eggs)

• 2 tablespoons (16g) cornstarch 

• 2 tablespoons (30g) milk

• 3 tablespoons (20g) cocoa powder

• 1/3 cup (64g) granulated sugar

• 1/4 teaspoon salt 

• 1 teaspoon vanilla

• 1 3/4 cup (420g) milk whole or 2%

• 2 tablespoons (28g) butter room temperature is best, but be sure to at least take out of the fridge when you start the recipe

Prep time: 20-30 minutes

Chill time: 6 hours or overnight

Servings: 4-6

Equipment:

• Heavy bottom nonstick pot

• Small, medium and large bowls (be sure your small bowl is microwave safe for melting chocolate)

• Spatula and whisk

• Thermometer (instant read or candy)

• Mesh strainer

Cooking instructions

Add your semisweet chocolate to a small bowl and melt in the microwave. Start at 30 seconds, and then switch to 10-15 second intervals stirring each time until fully melted. Set aside.

Add your egg yolks, cornstarch and 2 tablespoons (30g) of milk into a separate, medium bowl. Whisk together until completely combined and set aside.

Into a nonstick heavy bottom pot, add cocoa powder, sugar, salt, vanilla and your 1 3/4 cup (420g) milk. Mix together and then heat on your stovetop over a low-medium heat until it reaches 145-150°F then remove from the heat.

Pour some of your heated mixture (about a cup) into your egg yolk mixture and whisk together. Then pour this mixture back into your pot with the rest of your heated milk mixture and return to the stovetop over a low-medium heat.

Leave your mixture to heat for about 2-4 minutes, stirring occasionally with a silicone spatula, until you see a few bubbles break through the surface layer. Turn your heat down to low and continue to mix for another few minutes until thickened. Be sure to reach down to the bottom of your pot periodically to ensure your entire mixture gets evenly thickened (paying attention to the sides and corners of your pot in particular).

Remove from the heat and stir in your melted chocolate until completely combined. Then add in your butter, and continue to mix until it's melted in and combined completely. If you notice any lumps, I recommend running your mixture through a mesh strainer while it's still warm (I always do this step to catch any small unmixed pieces of cocoa or chocolate).

Transfer into a bowl and press plastic wrap onto the top of your pudding. Place into the fridge for it to finish setting - I recommend at least 6 hours, overnight is even better. Enjoy your pudding alone or topped with whipped cream, or really any topping your heart desires!

Carb and serving info:  

Carbs for full recipe: 185

for the most accurate carb count, weigh or measure your pudding once you're done to get an accurate total volume measurement, and then divide the total carb count above depending on your serving size

Carbs per serving (1 of 4, 1/2 cup): 48

Carbs per serving (1 of 6, 1/3 cup): 32

Carbs from semisweet chocolate: 71

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.