Homemade chocolate pudding never disappoints. It’s familiar without being boring and has a luscious texture and rich chocolate flavor that, let’s be honest, is leagues ahead of even the best store-bought versions. It’s also the rare chocolate dessert that doesn’t require turning on your oven. The main flavoring here is chopped bittersweet chocolate, so splurge on the best you can afford. Bar chocolate or wafers are preferred since chocolate chips are often made with stabilizers that prevent them from melting—not good for pudding. Avoid milk chocolate, which would throw off the balance of flavors. If you prefer a dairy-free dessert, swap the whole milk for almond milk, oat milk, or whatever alternative you keep on hand, and use a plant-based butter.
Arguably the most sensitive moment of this simple recipe for two is when you put the portioned puddings into the freezer to chill. Cover each homemade pudding carefully, making sure the plastic wrap touches the surface of the pudding to prevent a thick skin from forming.
There are all sorts of ways to customize this easy chocolate pudding recipe: For a fancy affair, garnish the tops of the puddings with a spoonful of whipped cream and a dusting of chocolate shavings or unsweetened cocoa powder. Something more casual? Go with crushed Oreos or brownie crumbles—or swirl in a dollop of peanut butter while the chocolate is still warm. No matter how you dress it up or down, creamy chocolate pudding is always in style.
Recipe information
Total Time
45 minutes (includes chilling)
Yield
2 servings
Ingredients
Preparation
Step 1
In a heavy medium saucepan whisk together ½ cup sugar, 2 Tbsp. cornstarch, and a pinch of kosher salt. Add chocolate to sugar mixture and set aside.
Step 2
Whisk 1⅓ cups whole milk and 1 large egg yolk in a small bowl to combine. Gradually add milk mixture to the dry ingredients. Place saucepan on the stovetop over medium heat and bring to a boil, whisking constantly. Cook pudding until thickened, making sure to scrape into the bottom corners of the saucepan, about 1 minute. Remove pan from heat and whisk in 1 Tbsp. unsalted butter and ¼ tsp. vanilla extract.
Step 3
Divide warm pudding between two 8-oz. ramekins. Chill chocolate puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes. Top with dollops of sweetened whipped cream and chocolate shavings (if using).
Do ahead: Pudding can be made 3 days ahead; keep refrigerated.
Editor’s note: This chocolate pudding recipe was first printed in the November 1998 issue of ‘Gourmet.’ Head this way for more of our favorite pudding recipes →
Recipe notes
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