Dark Chocolate Pudding

Dark Chocolate Pudding

A smooth and satisfying rich dark chocolate pudding


16 servings


2 1/2 cups sugar
1 cup Dutch-processed cocoa powder*
5 tablespoons corn starch
1/8 teaspoon salt
8 cups whole milk
1 cup heavy whipping cream
5 eggs
2 cups (12 ounces) semi-sweet chocolate chips
2 tablespoons butter
4 teaspoons vanilla extract


1. Sift together the sugar, cocoa powder, corn starch, and salt, to remove lumps. Put mixture into a large (6 quart or larger) heavy stock pot and gradually whisk milk into mixture. Gently whisk in the cream.

2. In a separate bowl, briskly beat the eggs. Add them to the milk mixture and whisk until well-mixed (to avoid lumps).

3. Bring mixture to a boil over medium-medium-high heat. Monitor closely and stir/whisk frequently as it heats. Depending on the heaviness of your pan and the heat setting of your burner, you may need to almost constantly stir the pudding as it comes to a boil. I usually turn the heat to med-high and just stand and stir the whole time.

4. When pudding starts to boil, allow it to bubble for a minute. Remove from heat. Stir in chocolate chips, butter, and vanilla extract, until chocolate and butter are melted and pudding is smooth.

5. Cool pudding for a while with the lid for the pan on (or nearly on, if your lids seal when things cool inside).

6. When pudding is warm (rather than hot) transfer to a container and place a layer of plastic wrap directly on the pudding to prevent a film from forming as it finishes cooling. (I don't mind a little film, so I skip that part.)

7. Store pudding in a sealed container in the fridge and serve cold. This pudding doesn't taste as good warm/hot (in my opinion), unlike my creamy vanilla pudding which is heavenly when eaten fresh and warm!

However, once the pudding has chilled it is a delicious, rich dark chocolate pudding. I love this pudding! If you ever crave chocolate, this is a great way to satisfy your taste buds! :)

Dark chocolate pudding
Additional Notes: 

*Dutch processed cocoa powder is not acidic, unlike regular cocoa powder. Both are unsweetened. You can substitute regular ("natural") cocoa powder in this recipe if you wish.

I created this chocolate pudding recipe. Incidentally, during the creation process I discovered that with one slight alteration this pudding also makes a PERFECT chocolate pie filling.

Growing up, my mom occasionally made chocolate pie. Using a pre-baked homemade pie crust (my foolproof pie crust recipe is the one her mom passed down to her!), she filled the crust with a homemade chocolate pudding and topped it with meringue.

While my mom's chocolate pudding was good, it didn't measure up to this one. To make this pudding thick enough for a pie, simply use 10 tablespoons of corn starch instead of 5.

The end result will be a thick, delicious pudding that will stay in one piece as you serves slices of your pie!

Top with meringue or freshly made whipped cream (my preference!) for an amazing chocolate pudding pie!

Dark chocolate pudding
I had a difficult time taking pictures of this pudding. It either means I need more practice, or -- this pudding is meant to be eaten, not photographed! ;)
Preparation Time: 

10 minutes

Cooking Time: 

25-30 minutes

Tammy's Review: 

Oh, so yummy and decadent!! This pudding is tops. So much better than the store-bought mixes for chocolate pudding. This pudding is full of real ingredients and what it lacks on the "healthy" spectrum (hello, fat and sugar!) it totally makes up for in flavor and quality. You'll just have to limit yourself to one serving. Good luck! ;) My rating: 10/10


Looks good! Have you ever tried making chocolate pudding with stevia? I have tried every method I can think of, and it always comes out lumpy (but still tasty). I think sugar really helps smooth things out.


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