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:
Homemade Triple Chocolate Pudding
- 3 cups half and half plus 3 Tbsp
- 1 cup granulated sugar
- ½ cup semi-sweet or dark chocolate chips
- ½ cup milk chocolate chips
- 2 tablespoon cocoa powder
- 4 extra large egg yolks
- 3 tablespoon cornstarch
- 2 tablespoon butter
- ½ teaspoon pure vanilla
- pinch of salt
- fresh sweetened whipped cream optional
- raspberries and cookies for garnishing optional
- 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 ¼ 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, ½ 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.