This chocolate pudding is so rich, and creamy, and chocolatey. It's perfect for using in trifles, pies, or eating on it's own. Skip the boxed mix and make this classic chocolate homemade pudding from scratch instead!
Servings: 4 cups
- 2 TBS unsalted butter (cut into cubes)
- 4 oz semi sweet chocolate finely chopped
- 1/2 cup granulated sugar
- 1/4 cup Dutch-processed cocoa powder
- 1/4 cup cornstarch
- 1 tsp espresso powder (optional, it won't taste like coffee)
- 1/4 tsp salt
- 3 cups whole milk
- whipped cream
- chocolate shavings
- fresh berries
Add the butter and chopped chocolate to a large bowl, and set aside.
Add the sugar, cocoa powder, cornstarch, espresso powder, and salt to a medium saucepan. Whisk them together.
Slowly whisk in the milk, then heat the pan over medium high heat, whisking frequently until bubbles for around the edges, about 5 to 10 minutes. Scrape the bottom and edges of the pan with a rubber spatula, to make sure they don't burn.
Continue to cook, until large bubbles appear in the middle, stirring frequently. Boil until thickened, about 1 minute.
Then pour the mixture into the bowl of chocolate and butter. Whisk them together until smooth.
Push the mixture through a fine mesh strainer, into a large bowl, to remove any clumps. Strain once or twice more if needed.
Press a piece of plastic wrap tightly over the top of the pudding, making sure it touches the surface, to prevent a skin from forming.
Place the bowl in the fridge for 2 to 3 hours.
Calories: 442kcal | Carbohydrates: 59g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 230mg | Potassium: 496mg | Fiber: 4g | Sugar: 45g | Vitamin A: 486IU | Calcium: 234mg | Iron: 3mg