Homemade Chocolate Pudding

This deeply chocolatey stovetop pudding pairs cocoa powder with chopped semisweet chocolate for a smooth, creamy finish, no specialty equipment required.

145 min

6 servings

Glossy dark chocolate pudding in glass bowls topped with softly whipped cream, espresso powder, and flaky sea salt.

Ingredients

1/2 cup granulated sugar, divided

1/4 cup unsweetened cocoa powder

3 tbsp cornstarch

1/4 tsp kosher salt

2 cups whole milk

2 large egg yolks

4 oz semisweet chocolate, finely chopped

1 tsp vanilla extract

1/2 cup cold heavy cream

Optional espresso powder or flaky sea salt, for serving

Equipment

Medium saucepan · Whisk · Small heatproof bowl · 4 to 6 small glasses or bowls · Plastic wrap

No-lump insurance

Make a perfectly smooth cocoa-and-cornstarch paste with part of the milk before heating, then whisk steadily through the corners of the pan.

Keep it silky

Plastic wrap must touch the pudding itself, not just cover the dish; this blocks the surface from drying into a skin.

Build a lump-free base

01. Whisk 1/3 cup sugar, cocoa, cornstarch, and salt until evenly combined, breaking up every dry pocket.

02. Add about 1/2 cup milk gradually to make a smooth paste before whisking in the rest; scrape the pan corners as you work.

Cook the custard

03. Whisk yolks and 2 tbsp sugar until glossy so they are ready to temper.

04. Whisk the pudding constantly over medium-low until it bubbles slowly and leaves trails; constant motion keeps the starch from clumping.

05. Whisk hot pudding into the yolks a few spoonfuls at a time, then return the warmed yolks to the saucepan.

06. Cook over low for 1 minute, whisking, until silky and thick; remove it promptly once it gently bubbles.

Finish and chill

07. Off heat, whisk in chopped chocolate and vanilla until completely melted and glossy.

08. Portion into 4 to 6 dishes, press plastic wrap directly on the surface, and chill for 120 minutes to prevent a skin.

09. Whip cold cream to soft peaks, spoon it over the chilled pudding, and finish with optional espresso powder or flaky sea salt.