Rich Double Chocolate Pudding

There’s something undeniably comforting about a smooth, velvety chocolate pudding that melts in your mouth and leaves you craving for more. This Rich Double Chocolate Pudding recipe is exactly that — a luscious, creamy dessert with an intense chocolate flavor that will satisfy even the most dedicated chocolate lovers. Made with Dutch processed cocoa and melted semisweet chocolate, the pudding boasts a deep, rich taste that is perfectly balanced by the creamy texture of whole milk and half-and-half. Whether you’re serving it as an elegant dessert for guests or indulging in a cozy night treat, this pudding is sure to become a favorite in your dessert repertoire.

What Makes This Recipe Special

This Rich Double Chocolate Pudding stands out for several reasons. First, the combination of Dutch processed cocoa and semisweet chocolate creates a double dose of chocolate goodness that is rich without being overly bitter. The use of egg yolks lends a luxurious creaminess and depth, making the pudding incredibly smooth and silky. Butter and vanilla extract add subtle richness and warmth, rounding out the flavors beautifully. Unlike many puddings that rely on heavy cream alone, this recipe balances whole milk and half-and-half for the perfect texture — rich yet light enough to enjoy without feeling weighed down. The result is a beautifully thick pudding that’s easy to make and impossible to resist.

Ingredient List

• 2 tablespoons Dutch processed cocoa powder – provides deep chocolate flavor and smooth color
• 2 tablespoons cornstarch – thickens the pudding for that perfect custard-like texture
• ½ cup sugar – balances the bitterness of the cocoa and chocolate
• Dash of salt – enhances all the flavors and balances sweetness
• 1 cup half and half – adds creaminess and richness without heaviness
• 3 egg yolks – adds richness and helps thicken the pudding naturally
• 2 cups whole milk – provides creaminess and body
• 6 ounces semisweet chocolate, melted and cooled slightly – infuses the pudding with deep chocolate flavor
• 1 tablespoon butter, at room temperature – enriches texture and adds silkiness
• 2 teaspoons vanilla extract – adds warmth and depth to the chocolate

Equipment Breakdown

• Medium saucepan – for cooking the pudding mixture evenly
• Whisk – essential for blending the dry ingredients and stirring the pudding to prevent lumps
• Heatproof bowl – to melt and cool the chocolate safely
• Mixing bowls – for combining egg yolks and other ingredients
• Fine mesh strainer (optional) – to ensure the pudding is ultra-smooth
• Plastic wrap – to cover the pudding directly and prevent a skin from forming
• Measuring spoons and cups – for accuracy

Build Rich Double Chocolate Pudding Step by Step

Step 1: Combine Dry Ingredients

Start by whisking together the Dutch processed cocoa, cornstarch, sugar, and a dash of salt in your medium saucepan. This ensures the cocoa and cornstarch are evenly distributed, preventing lumps and clumps later.

Step 2: Mix Wet Ingredients

In a separate bowl, whisk the egg yolks until smooth. Then, slowly whisk in the half and half and whole milk until fully combined.

Step 3: Temper the Egg Mixture

Gradually pour about a cup of the milk mixture into the saucepan with the dry ingredients, whisking constantly to create a smooth slurry. Then, pour this slurry back into the remaining milk mixture, whisking well. This step tempers the eggs, preventing curdling when heated.

Step 4: Cook the Pudding

Return the entire mixture to the saucepan and place it over medium heat. Stir constantly with your whisk or a heatproof spatula, making sure to reach the edges and bottom of the pan to avoid scorching. Cook until the pudding thickens and just starts to bubble, about 5-7 minutes.

Step 5: Add Melted Chocolate

Remove the pudding from heat and immediately whisk in the melted, slightly cooled semisweet chocolate until smooth and glossy.

Step 6: Stir in Butter and Vanilla

Add the room-temperature butter and vanilla extract, whisking until the butter melts completely and is fully incorporated. This adds richness and a silky texture.

Step 7: Strain and Chill

(Optional) For the smoothest pudding, strain the mixture through a fine mesh sieve into a clean bowl to remove any bits of cooked egg or lumps. Then, press a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 3 hours, or until set and chilled.

Step 8: Serve and Enjoy

Serve your Rich Double Chocolate Pudding chilled. Garnish with whipped cream, fresh berries, or shaved chocolate for an extra special touch.

Substitutions by Category

• Dairy: You can substitute the half and half and whole milk with full-fat coconut milk or almond milk for a dairy-free version, though the texture may be slightly different.
• Chocolate: Use bittersweet chocolate instead of semisweet for a more intense chocolate flavor. For a sweeter pudding, opt for milk chocolate.
• Sweetener: Replace granulated sugar with coconut sugar or maple syrup, but reduce liquids slightly to compensate for added moisture.
• Thickener: Arrowroot powder can be used instead of cornstarch for thickening, in equal amounts.
• Flavoring: Swap vanilla extract for almond extract or a splash of coffee for a mocha twist.

What Not to Do

• Do not skip tempering the eggs; adding hot liquid directly to eggs can cause them to scramble.
• Avoid cooking the pudding on too high heat, which can scorch the bottom and create a bitter taste.
• Do not stir too vigorously once the pudding starts thickening to prevent breaking the custard.
• Don’t forget to cover the pudding with plastic wrap directly on the surface to prevent a skin from forming.
• Avoid using low-fat or skim milk, as it can result in a thinner, less creamy pudding.

Storing Tips & Timelines

This Rich Double Chocolate Pudding keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container or cover it tightly with plastic wrap. If you want to prepare it in advance, you can make the pudding up to 2 days before serving for maximum convenience.

Before serving leftovers, give the pudding a gentle stir to restore its silky texture. Avoid freezing as it can change the consistency and cause separation.

Rich Double Chocolate Pudding FAQs

Can I make this pudding without eggs?

Yes! You can replace the egg yolks with an additional tablespoon of cornstarch or use a commercial egg replacer designed for custards. However, the texture might be slightly less rich and creamy.

Why is my pudding grainy or lumpy?

Graininess usually comes from the eggs curdling due to overheating or not tempering properly. Make sure to cook over medium heat, whisk constantly, and gradually add the hot liquid to the eggs to prevent this.

Can I use regular cocoa powder instead of Dutch processed?

While you can substitute regular cocoa powder, Dutch processed cocoa has a smoother, less acidic flavor that complements the semisweet chocolate better. Using regular cocoa might result in a slightly tangier taste.

How can I make this pudding vegan?

To make a vegan version, substitute dairy milk and half and half with plant-based alternatives like coconut or almond milk, replace egg yolks with cornstarch or agar powder, and use dairy-free chocolate. The texture will be slightly different but still delicious.

Cook This Next

• Decadent Chocolate Mousse
• Ultimate Chocolate Chip Cookies
• Vegan Double Chocolate Bundt Cake
• Classic Homemade Chocolate Pudding

Time to Try It

Now that you have everything you need, it’s time to dive into making this Rich Double Chocolate Pudding. Whether you’re a chocolate fanatic or just looking for a decadent dessert to impress family and friends, this recipe delivers on all fronts — creamy texture, deep chocolate flavor, and a silky finish. Gather your ingredients, follow the steps carefully, and treat yourself to a bowl of pure chocolate bliss. Trust me, one spoonful and you’ll understand why this pudding is a keeper in any kitchen.

Rich, smooth, and utterly irresistible — your new favorite chocolate dessert awaits!

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