Description
Homemade Chocolate Pudding Without Cornstarch is a rich, creamy, and silky smooth dessert thickened naturally with egg yolks instead of cornstarch. This classic old-fashioned pudding boasts a deep chocolate flavor and luxurious texture, making it a perfect easy stovetop treat for chocolate lovers.
Ingredients
Liquid Ingredients
- 2 cups whole milk
- ½ cup heavy cream
- 1 tsp vanilla extract
Dry Ingredients
- ½ cup granulated sugar
- 3 tbsp unsweetened cocoa powder
- Pinch of salt
Richeners and Flavorings
- 3 large egg yolks
- 3 oz semi-sweet chocolate, chopped
- 2 tbsp unsalted butter
Instructions
- Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, and a pinch of salt until evenly combined.
- Add Milk and Cream: Slowly whisk in the whole milk and heavy cream to the dry ingredients, stirring until the mixture is smooth and well incorporated.
- Heat Mixture: Place the saucepan over medium heat and warm the mixture until it is hot and steaming but not boiling, ensuring not to scald or overheat.
- Whisk Egg Yolks: Meanwhile, in a separate bowl, whisk the egg yolks until well blended and smooth.
- Temper Eggs: Gradually pour about ½ cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs and prevent curdling.
- Combine and Thicken: Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the pudding thickens enough to coat the back of a spoon, approximately 6 to 8 minutes.
- Add Chocolate, Butter, and Vanilla: Remove the saucepan from heat and immediately stir in the chopped semi-sweet chocolate, unsalted butter, and vanilla extract. Stir until the mixture is smooth, glossy, and fully combined.
- Transfer and Chill: Pour the pudding into serving dishes or ramekins. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate: Chill the pudding in the refrigerator for at least 2 to 3 hours before serving to allow it to set properly and develop its flavors.
Notes
- Do not boil the pudding mixture or the eggs may curdle, which will ruin the texture.
- For an extra rich and creamy pudding, use all heavy cream instead of a combination of milk and cream.
- For an ultra-smooth pudding, strain the mixture through a fine mesh sieve before chilling.
- Store the pudding covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
