Bake or Break

Double Chocolate Pudding

Despite my love of baking, one of my favorite desserts requires no baking at all – homemade chocolate pudding. You may initially think that’s a pretty boring choice. But, I assure you it’s one of the dessert world’s best simple pleasures.

Chocolate pudding is soft and cold and creamy and chocolate-y. Plus, you can make it simply and quickly with a handful of ingredients. It just doesn’t get much better than that.

Double Chocolate Pudding is pure comfort food. And it's so simple to make with a short list of ingredients.

This is an easy recipe to master, especially if you follow a couple of important tips. First and foremost, you really must have everything measured and ready to go before you start. The term for that is mise en place, which simply means putting in place. It’s a good habit for all of your baking and cooking, but it’s especially important here. Having all your ingredients and equipment ready just makes the process go much more smoothly.

My other tip isn’t so much about the actual process as it is about your ingredients. Long-time followers of Bake or Break will know my staunch stance on quality ingredients, especially chocolate. This pudding has both cocoa powder and solid chocolate. Your pudding will only be as good as the chocolate you put into it. With the flavor focus being so heavily on chocolate, this is the time to break out the good stuff.

If I have one complaint about making pudding, it’s that it really needs to chill for a couple of hours before you eat it. There’s no chance of instant gratification, but just plan ahead a bit and you’ll be enjoying a bowl of amazing chocolate goodness.

Double Chocolate Pudding

Yield 4 ot 6 servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Double Chocolate Pudding is pure comfort food. And it's so simple to make with a short list of ingredients.

Double Chocolate Pudding

Ingredients

  • 1/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 4 ounces bittersweet chocolate, chopped
  • 2 teaspoons vanilla extract
  • 1 tablespoon unsalted butter

Instructions

  1. Place sugar, cocoa powder, cornstarch, and salt in a heavy saucepan. Stir to combine.
  2. Place saucepan on the stovetop over medium heat. Add about 1/2 cup of milk. Whisk to combine with sugar mixture.
  3. Gradually add remaining milk and continue cooking, whisking constantly, until the mixture begins to boil. Continue cooking for 3 to 5 minutes until mixture has thickened.
  4. Remove pan from heat. Add chocolate, butter, and vanilla. Stir until smooth.
  5. Transfer mixture to a medium bowl. Cover with plastic wrap, placing the wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours.
  6. Serve with sweetened vanilla bean whipped cream, if desired.

Double Chocolate Pudding bakeorbreak.com

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    20 Comments on “Double Chocolate Pudding”

  1. Whoa….it has been WAY too long since I’ve had pudding! And this recipe looks like the perfect, luscious, chocolatey way to break that dry spell!

  2. You hit on one of my favorite eating desserts…pudding. This one looks awesome and easy. Thanks for the tips!

  3. I agree with Kayle – it’s been way to long since I made pudding – and I LOVE pudding! This looks incredibly yummy, thanks for sharing!

  4. OK, who doesn’t like dark chocolate thanks Jen.

    A few options if you dare..Try inserting a pieces or two of dark chocolate inside the pudding for a little extra surprise a tip I learned from Darden.

    I also use almond extract been pondering almond liqueur next time around as I’m a risk taker instead of the vanilla or hey try them both as almond and chocolate compliment each and for some reason it makes people smile.

  5. I love chocolate pudding! This looks fantastic šŸ™‚

  6. Pudding is awesome, tapioca is my favorite but chocolate is definitely one of my favorites too! šŸ™‚

  7. As usual great recipe! Now if only I can resist for 2 hours while it cools…

  8. Chocolate pudding is one of my absolute favorite treats! It is the ultimate comfort food to me. Love this homemade version!

  9. I’ve been on a pudding bender lately, this recipe looks like it will be made next on my stovetop!

  10. This is the best!! I made it yesterday using Callebaut 55% cocoa chocolate. I make candy and this is my go to chocolate. I used the pudding and some broken macaron shells to build individual trifles in wee glass jars. Soooooo good!! Here’s a tip: don’t wait until the pudding is chilled to build the trifles. The hot pudding macerated the macaron shells in less than an hour. This way you don’t have to wait until the next day to eat it! Not that I could have waited that long anyway…..
    Thanks, Jennifer for the excellent recipe!!

  11. I love making chocolate pudding from scratch. It makes me feel like I’ve gone back in time.

  12. Chocolate mousse and chocolate pudding are definitely 2 of my faves! Love that this has both cocoa and melted chocolate!

  13. Made this today and it didn’t set up! Followed advice online about reheating it! Hoping that works…..good flavor though!!

  14. Put unset pudding back in saucepan and heated back up with low heat and some stirring until I noticed it thickening!!!! It worked. Great flavor

  15. My favorite food! Does this work with non-dairy milk option (I’m allergic to milk)? Can it work with rice dream?

    • I’ve never used Rice Dream, so I can’t give you a definitive answer. I would be hesitant to use it because of the large amount of milk in this recipe. But again, I have never used it and am not familiar with how well it serves as a substitute.

  16. I used Silk Soymilk and it seems fine. Funny that people were talking about liqueur — I was out of vanilla extract and used Baileys Salted Caramel liqueur instead. I may never buy vanilla again!

  17. Looks great! I will try it for sure

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