Fine Desserts The Creamiest American-Style Chocolate Pudding 4.88 from 8 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe If you like your chocolate impossibly creamy, you have to try my new American-Style Chocolate Pudding recipe topped with whipped cream! By Gemma Stafford | September 18, 2021 | 18 Last updated on September 28, 2021 This post may contain affiliate links. Please see my full disclosure for details. 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! The Perfect Apricot CrumbleScratch-Made Pistachio PuddingYour Go-To Tapioca Pudding RecipePassover Cream Puffs American-Style Chocolate Pudding 4.88 from 8 votes Print Recipe Add to Favorites Loading… If you like your chocolate impossibly creamy, you have to try my new American-Style Chocolate Pudding recipe topped with whipped cream! Author: Gemma Stafford Servings: 4 people Dessert Chocolate Saucepan Prep Time 15 minsCook Time 5 minsChill for 2 hrs If you like your chocolate impossibly creamy, you have to try my new American-Style Chocolate Pudding recipe topped with whipped cream! Author: Gemma Stafford Servings: 4 people Ingredients 2 ½ cups (20floz/600ml) whole milk½ cup (4oz/115g) granulated sugar¼ cup (1oz/28g) unsweetened cocoa powder2 tablespoons cornstarch1 teaspoon instant coffee granules (optional)¼ teaspoon salt3 large egg yolks½ cup (3oz/85g) bittersweet chocolate (finely chopped)2 tablespoons (1oz/28g) butter2 teaspoons vanilla extractwhipped 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.