Homemade Triple Chocolate Pudding

Homemade Triple Chocolate Pudding

Homemade chocolate pudding was a regular treat in my house when I was growing up. We regularly enjoyed creamy, decadent pots of creamy chocolate deliciousness. My Mother always made her own special chocolate pudding, and after a conversation about it recently, she couldn’t find the recipe or recall exactly how she made it.  So, I set about to create a decadent chocolate pudding that was close to the flavor and texture that I could recall eating as a little girl. This recipes comes very close and I’ve passed on the love of homemade chocolate pudding to my own sons. Whether it’s a chocolate banana pudding or a decadent filling for a chocolate cream pie, there are never any complaints.

Chocolate is the Universal Symbol of Love

When it comes to chocolate, in my opinion, too much of a good thing is, well, wonderful.  So, in this recipe I chose to use a triple chocolate combination flavor. Silky homemade triple chocolate pudding is only a few steps away and you may have everything you need in your pantry right now.  My suggestion is, run, don’t walk to the kitchen.

Tips for serving: 

• I especially like to serve this pudding with fresh berries and a dollop of whipped cream.
• It’s also nice to have your favorite cookies on the the side. If there’s no time to bake, a delicate cookie with the same flavor of berries is a great quick fix. Otherwise, a warm chocolate chip cookie would work perfectly.
• This pudding is delicious served either warm or chilled.
• You may also like to checkout this recipe for Homemade Vanilla Pudding from Celebrating Sweets.

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Helpful Kitchen Items:

• 4 Quart Saucepan
• Balloon Whisk
• Dessert Ramekins
• Mixing Bowls

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Homemade Triple Chocolate Pudding

Prep Time15 mins

Cook Time15 mins

Chill time2 hrs

Total Time2 hrs 30 mins

Course: Dessert

Cuisine: American

Keyword: chocolate-pudding-recipe, easy-chocolate-pudding, homemade-triple-chocolate-pudding

Servings: 6 servings

Author: Melissa Sperka

Ingredients

• 3 cups half and half plus 3 Tbsp
• 1 cup granulated sugar
• 1/2 cup semi-sweet or dark chocolate chips
• 1/2 cup milk chocolate chips
• 2 Tbsp cocoa powder
• 4 extra large egg yolks
• 3 Tbsp cornstarch
• 2 Tbsp butter
• 1/2 tsp pure vanilla
• pinch of salt
• fresh sweetened whipped cream optional
• raspberries and cookies for garnishing optional

Instructions

• In a heavy bottomed saucepan over medium-high heat, mix together 3 cups of half and half and 1 cup of sugar. Cook just until the sugar dissolves stirring constantly. Add the chocolate chips. Stir until melted.
• Whisk in the cocoa powder. Lower the heat and continue to cook for 2-3 minutes until the cocoa powder is fully incorporated.
• In a separate bowl, whisk egg yolks. Slowly add 1/4 cup of the hot half and half mixture to the egg yolks to temper Stir well.
• Slowly pour the tempered eggs, into the chocolate, whisking constantly over medium heat.
• Dissolve 3 tablespoons of cornstarch in 3 tablespoons of cold half and half. Drizzle into the chocolate it should immediately begin to thicken.
• Continue to simmer over low heat for 5-7 minutes or until it reaches your desired thickness, whisking constantly.
• Remove from the heat and add 2 tablespoons of butter, 1/2 teaspoon of pure vanilla extract and a pinch of salt.
• Test the texture of the pudding. If the eggs or cornstarch caused any lumps use a spatula to press the pudding through a mesh strainer into a clean bowl to remove the lumps..
• The pudding can be served immediately warm.
• If making in advance, press plastic wrap directly onto the surface to prevent a film from forming on top. Place into the refrigerator to chill.
• To serve, divide evenly into serving dishes. Dollop with sweetened whipped cream and garnish with fresh berries, if desired.

Notes

The process of tempering allows you to gently warm the egg yolks prior to adding them to the hot liquid; preventing them from becoming scrambled and making the pudding stringy.

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