The Best Homemade Chocolate Pudding Recipe
Quick, easy, rich, creamy, decadent and romantic Chocolate Pots de Creme Valentine's Day dessert is the ultimate way to say, "I love you!" Make it today!
Prep Time10 mins
Cook Time5 mins
Total Time2 hrs 5 mins
Servings: 6 servings
- 9 oz semisweet chocolate squares chopped
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream divided
- 6 egg yolks large
- 5 Tbsp granulated sugar
- 1/4 tsp kosher salt
- 1 Tbsp confectioners sugar
How to make chocolate pudding:
If you are using chocolate squares, chop them up into small pieces. Add the chocolate to a blender. Set aside.
In a medium-size saucepan over medium heat, add milk, one cup of the heavy cream (reserve the rest to make whipped cream), six egg yolks, granulated sugar, and salt. Whisk constantly for about 5-6 minutes, or just until the mixture comes to a boil and has thickened. The mixture should be thick enough to coat the back of a spoon without running off.
Immediately pour the hot mixture unto your blender, put the lid on firmly and cover with a thick kitchen towel. Holding the lid down with the towel, blend until all of the chocolate is melted.
Divide the chocolate mixture into 6 small bowls and place in a refrigerator for 2 hours or more to chill.
How to make whipped cream:
While your pudding chills, whip up the remaining 1/2 cup of heavy cream with one tablespoon of confectioners sugar. It will take about 2-3 minutes until the mixture forms soft peaks.
To serve the pudding, add a dollop of whipped cream and optional, grated chocolate and/or raspberries.
Sharon's Expert Tips:
This recipe goes together so quickly; it's better if you gather all of your ingredients and have everything ready before you begin.
I usually use semisweet chocolate squares, however, good-quality semisweet chocolate chips such as Ghirardelli work just fine.
I've included easy directions for making homemade whipped cream. Grocery store whipped toppings are suitable substitutes.
If you have never separated an egg white from the yolk, check out this easy video tutorial from Real Simple.
Chocolate pudding can be made ahead and will keep 3-4 days covered in your refrigerator. It never lasts any longer than that in our house. I have never tried to freeze it.
Calories: 517kcal | Carbohydrates: 37g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 258mg | Sodium: 151mg | Potassium: 371mg | Fiber: 3g | Sugar: 29g | Vitamin A: 963IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 3mg