Rich Double Chocolate Pudding
This Rich Double Chocolate Pudding is SO luscious! Velvety smooth with intense chocolate flavor, it’s the perfect creamy dessert to satisfy any chocolate craving.
Equipment
- Medium Saucepan
- Whisk
- Heatproof bowl
- Mixing Bowls
- Fine mesh strainer
- Plastic Wrap
- Measuring spoons and cups
Ingredients
- 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 salt enhances all the flavors and balances sweetness
- 1 cup half and half adds creaminess and richness without heaviness
- 3 pieces 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
Instructions
Build Rich Double Chocolate Pudding Step by Step
- 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.
- In a separate bowl, whisk the egg yolks until smooth. Then, slowly whisk in the half and half and whole milk until fully combined.
- 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.
- 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.
- Remove the pudding from heat and immediately whisk in the melted, slightly cooled semisweet chocolate until smooth and glossy.
- 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.
- (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.
- Serve your Rich Double Chocolate Pudding chilled. Garnish with whipped cream, fresh berries, or shaved chocolate for an extra special touch.
Notes
- Temper the eggs slowly by gradually adding hot liquid to avoid curdling and grainy texture.
- Cover pudding surface with plastic wrap to prevent skin from forming while chilling.
- Use Dutch processed cocoa and semisweet chocolate for the best balanced chocolate flavor.
- For dairy-free versions, substitute milk and half and half with coconut or almond milk.
- Store pudding covered in the refrigerator for up to 3 days; avoid freezing to maintain texture.