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Hi Bold Bakers!
The secret to rich, creamy American-style chocolate pudding is this: it doesn’t come in a box. Not that there’s anything wrong with instant pudding! Sometimes, it’s just the thing you need. But homemade chocolate pudding is as decadent as it is simple.
Not all desserts have to be fancy, but they should all taste good. My chocolate pudding recipe is a classic — and better than the bowl from your favorite local diner too! I know those boxed puddings are easy, but you’ll be surprised at how easy it is to make pudding from scratch and how much it improves the taste. You’ll never go back!
Have this on its own or pair it with some fresh berries. Raspberries and strawberries would be amazing. I prefer to top mine with a good spoonful of homemade whipped cream!
What Is American-Style Chocolate Pudding?
To me, pudding is a delicious, self-saucing steamed cake. But American pudding is nothing like that pudding. It’s more like a thicker, more chocolatey mousse. It’s a simple dessert, but it’s also one I’ve never seen anyone turn down.
What You Need To Make American-Style Chocolate Pudding
- Measuring cups and spoons
- Sieve
- Mixing bowls
- Medium saucepan
How To Make American-Style Chocolate Pudding
This is a recipe you’ll be making again and again. Be sure to try it with my Decadent Chocolate Pudding Pie! Here is how you make chocolate pudding (get all the measurements below):
- Place a sieve over a medium-sized mixing bowl and set aside.
- Combine the milk, sugar, cocoa powder, cornstarch, instant coffee, and salt in a medium saucepan over medium heat. Heat until simmering.
- While the milk mixture is heating, whisk the egg yolks in a small bowl and set them aside.
- Once the milk mixture is simmering, pour one ladleful at a time into the eggs while whisking constantly.
- Return the mixture to the saucepan and turn the heat to low. Cook, stirring constantly until the custard is thick enough to coat the back of a spoon.
- Remove the custard from the heat and stir in the chocolate, butter, and vanilla extract until the chocolate has fully melted.
- Immediately pour the custard through the sieve. Discard any solids.
- Place a piece of plastic wrap directly on the surface of the pudding and pop it in the refrigerator for at least 2 hours, until thoroughly chilled.
Gemma’s Pro Chef Tips For Making American-Style Chocolate Pudding
- The bit of coffee does not add any coffee flavor, it just brings out the chocolate flavor. If you would like a more pronounced coffee flavor to make a mocha pudding, increase the coffee granules to 1 tablespoon.
- The plastic wrap directly on the surface of the pudding will prevent skin from forming. If you like pudding skin, divide the warm custard into individual serving bowls before chilling and chill uncovered until set.
- Don’t skip the straining step – this will remove any curds that may have formed when heating the yolks and will ensure that your pudding is silky smooth.
- Make sure you let the hot custard rest on the chopped chocolate for a full five minutes to allow the chocolate to fully melt before you stir everything together.
- You can replace the vanilla extract with ½ teaspoon of peppermint extract, 2 teaspoons of orange zest, a ½ teaspoon of cinnamon, or any other flavor that you like with chocolate – be creative and use a light touch – some flavors are stronger than others. You can always taste and add more.
How Do I Store American-Style Chocolate Pudding?
Store any leftover chocolate pudding in your refrigerator, tightly covered, for up to 3 days.
Make More Pudding!
- Rice Pudding
- Brownie Bread Pudding
- Pumpkin Bread Pudding
- Irish Bread and Butter Pudding
- White Chocolate Bread Pudding
- Gemma’s Banana Bread Pudding
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
American-Style Chocolate Pudding
Ingredients
- 2 ½ cups (20floz/600ml) whole milk
- ½ cup (4oz/115g) granulated sugar
- ¼ cup (1oz/28g) unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 teaspoon instant coffee granules (optional)
- ¼ teaspoon salt
- 3 large egg yolks
- ½ cup (3oz/85g) bittersweet chocolate (finely chopped)
- 2 tablespoons (1oz/28g) butter
- 2 teaspoons vanilla extract
- whipped cream , for serving
Instructions
- Place a sieve over a medium mixing bowl and set aside.
- In a medium saucepan over medium heat, combine the milk, sugar, cocoa powder, cornstarch, instant coffee, and salt and heat until simmering.
- While the milk mixture is heating, whisk the egg yolks in a small bowl and set them aside.
- Once the milk mixture is hot, pour one ladleful at a time into the eggs while whisking constantly.
- Return the mixture to the saucepan and turn the heat to low. Cook, stirring constantly, until the custard is thick enough to coat the back of a spoon.
- Remove the custard from the heat and stir in the chocolate, butter, and vanilla extract until the chocolate is fully melted.
- Immediately pour the custard through the sieve and discard any solids left in the sieve.
- Place plastic wrap directly on the surface of the pudding and place in the refrigerator for at least 2 hours, until thoroughly chilled.
- When ready to serve, divide into 4 serving bowls and top with a dollop of whipped cream.
Very good! I make this in a blender. Best milk. Add all ingredients them heated milk. Whirl in blender 2 min . Scrape sides. Add vanilla turn on 30 secondd
I am in love with this pudding! So creamy, so decadent! It’s even creamier the next day. The bittersweet chocolate adds a depth of flavor that is a chocoholic’s dream!
I can’t wait to try it🤩🤩
But are the eggs really necessary and does it appear in the final taste?
Hi Gemma, I’d like to make this dairy free. Can I use soy or almond milk instead of whole milk? Swap the butter for coconut oil? Thanks ♡
So then, “Bring us a figgy pudding” is really meaning cake, not pudding? I love the differences in English!
Hi mam plz tell the substitute for 3 egg yolks in this recipe for vegetarians.
Hi Gemma,
Chocolate Pudding Is SO Good!
How Long Can We Store This For?
Gemma;
I am going to write down your choclate pudding recipe and someday soon I am going to make it at home.Can I use coconut sugar in your pudding recipe?
Hello Gemma love all your recipes. Can I substitute whole milk with 2% or even Almond milk?
Thanks!😀😀😋😋
This looks great. Do you think it would work if I substitute with oat milk? I can’t use cow’s milk.