How to Make Chocolate Pudding

Making chocolate pudding from scratch is easy to do at home and only requires a handful of basic ingredients.

Ingredients

• 2 

  Large Egg Yolks

• 2 Tbsp. 

  Cornstarch

• 2 c. 

  Whole Milk, Divided

• 1/2 c. 

  Sugar

• 1/4 c. 

  Unsweetened Cocoa Powder

• 1/4 tsp. 

  Salt

• 2 tsp. 

  Chocolate Extract (or Vanilla Extract)

  Directions

• In a medium bowl, whisk the egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk. Once smooth and incorporated, set aside.
• 2Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190ºF. This is before the mixture comes to a boil, and in this stage you will see little bubbles start forming on the sides of the pan. Remove the pan from the heat and, while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually. We are tempering so we don't scramble the eggs. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to a simmer and continue whisking for a couple minutes until the pudding is thickened.
• 3Remove the pudding from the heat and stir in the chocolate or vanilla extract. Pour the pudding into a bowl and press plastic wrap directly on the surface of the pudding so a skin doesn't form. Refrigerate for an hour or two until chilled. Serve and enjoy!
  
  
  
  
  
  
  

  To start, place two egg yolks into a bowl.

  

  Whisk the egg yolks vigorously for about 60 seconds, until the yolks lighten in color and thicken to a frothy, foamy texture.Add cornstarch and some milk to the egg yolks.

  

  Whisk until fully combined, then set aside.

  

  In a small saucepan, combine sugar, cocoa powder, salt, and milk.

  

  Heat this mixture to a scalding temperature, then whisk it into the egg cornstarch mixture.

  

  Pour everything back into the saucepan and cook over high heat until the pudding thickens into a luscious, silky consistency. Then remove the pudding from the heat and stir in chocolate or vanilla extract for extra flavor.

  

  Pour the chocolate pudding into a big bowl to chill.

  

  Then I press plastic wrap directly onto the surface of the pudding, so a skin doesn’t form. Pudding skin gives me the heebie jeebies, and no one wants the heebie jeebies, right?

  

  

  Chill the pudding for an hour or two in the refrigerator, then give the pudding a stir and serve. Enjoy!
•