Creamy chocolate pudding pots ❤️
I’m SO excited to share this recipe with you today. You and I can now make and EAT American-style chocolate pudding any time we want. This creamy chocolate pudding is what dreams are made of. It’s rich, it’s thick and it’s completely irresistible.
Today is all about making chocolate pudding from scratch. That’s right – throw away the box, because these creamy chocolate pots are better than any pre-packaged dessert. And they’re so much easier to make than you’d think!
We love American-style chocolate pudding in our house. And now we don’t have to go ALL the way to America to get some. We can make it at home – ALL the time. In fact we’ve made this pudding 4 times in the past 2 weeks – we can’t get enough!
Here in Australia, when you say pudding, most people think of the cake-like dessert – like a self-saucing pudding. This 👆🏻 is not that. This pudding is reminiscent of a beautiful chocolate mousse, but with a thicker texture and a better depth of flavour (in my opinion). It’s my new favourite dessert.
I’ve always felt a little intimidated to make chocolate pudding from scratch as it involves making your own custard, but I’m so glad I learnt how to. I promise it’s not as hard as it appears. I’ve put together a simple recipe that minimises the risk of cooking the eggs or getting a lumpy outcome. Instead you’ll end up with a silky smooth chocolate custard.
It’s a wonderful dessert to have on its own or paired with some fresh berries as I have done here. You could also use it to make a delicious layered parfait or trifle. It is rich though, so you won’t need to eat too much – but that just leaves more for tomorrow right? #winning
So how are you? This past week was a big for me, lots of things on at work and outside of work and tons of recipe testing . I made 7 batches of cookies, in the past 5 days, all in the name of recipe testing. Needless to say, I’m all cookie-d out.
I’m still enjoying this Chocolate Pudding though. The husband and I went and saw the movie Hidden Figures on the weekend and loved it. Have you seen it? I’ve been listening to the soundtrack while baking. Makes me want to go back to America!
Are you celebrating Valentine’s Day this year? We don’t really do much for Valentines because our wedding anniversary is the day before (today!) so we sort of celebrate that instead. Well I best be off to work but I hope you have a great week!
American-Style chocolate pudding that’s thick, rich and irresistible.
- 600 ml (2 cups and 1/2 cup) full cream milk
- 100 grams (1/2 cup) caster sugar
- 1/4 cup cornflour or corn starch
- 3 egg yolks
- 2 teaspoons vanilla extract
- 150 grams (1 cup) good quality milk chocolate, broken into pieces
- 50 grams (1/3 cup) good quality dark or semi-sweet chocolate, broken into pieces
- Add 2 cups of milk to a medium saucepan and place on a low heat. In a separate mixing bowl, add your sugar, cornflour, egg yolks and the remaining 1/2 cup of milk and whisk together until smooth. Once the milk is hot to the touch (but NOT boiling), remove from the heat.
- Gently add a splash of the warm milk to your egg mixture and whisk. Then add a little bit more milk and whisk again. (By add the warm milk slowly, you will prevent your eggs from scrambling). Then slowly stream in the rest of the milk into the side of the bowl, while whisking at the same time. Once you have add all your milk, pour the mixture back into the saucepan and place on a medium heat.
- Stir continuously until the mixture thickens, about 5 minutes or so. Then remove from the heat and add in the vanilla, milk chocolate and dark chocolate, stirring until thick and smooth. Transfer to a large bowl. Cover with cling wrap, ensuring the wrap touches the top of the pudding (this will help to prevent it from forming a skin). Then refrigerate for at least four hours.