Easy Homemade Triple Chocolate Pudding Recipe
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.
How to Make the Best Homemade Triple Chocolate Pudding
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. The beauty of this recipe is, that it uses pantry ingredients making this kind of down home dessert option only a few steps away.
- Ingredients you'll need to make homemade Triple Chocolate Pudding: Half and half, granulated sugar, semi sweet or bittersweet chocolate chips, milk chocolate chips, cocoa powder, egg yolks, cornstarch, butter, vanilla extract and salt.
- Kitchen tools you'll need: Heavy bottomed saucepan, measuring cups and spoons, whisk and medium bowl.
- This chocolate pudding is made two flavors of chocolate chips plus cocoa powder hence the name. You can make it with one flavor of chocolate chips, if that's what you have on hand. After all, double chocolate is still delicious.
- What is half and half? It's half whole milk and half heavy cream. If you live abroad, you can easily make your own. In the US it's sold as such and readily available at any grocery store or market.
- Serving Suggestions: I especially like to serve this pudding with fresh berries and a dollop of whipped cream.
- It's also nice to have your favorite kind of 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. When initially chilling, press a piece of plastic wrap on top to prevent a skin from forming.
- Store Cooked Triple Chocolate Pudding chilled and covered in the refrigerator for up to 4 days.
More Easy Chocolate Dessert Recipes to Make
Whether you like desserts served warm or cold, I've got you covered with the best chocolate dessert recipes! More chocolate desserts you may also like to try:
- Make your own Crockpot Hot Chocolate for sipping on chilly days.
- Chocolate Chocolate Chunk Pudding Cookies are filled with chocolaty goodness in every bite.
- Flourless Chocolate Cake melts in your mouth.
- My Chocolate Banana Pudding recipe is a chocolate twist on an old Southern favorite.
- Black Bottomed Chocolate Cream Pie is sure to satisfy your sweets craving.
- Death by Chocolate Eclair Cake is a fan favorite!
- Easy Cake Pops from i heart naptime.
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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.
I've made Jello-o cook and serve chocolate pudding for years and we always liked it. I came across this recipe and decided to try it. I didn't change anything and after making it twice, I wouldn't change anything still. It's delicious, thank you!
Hi Nanci! This time of year I love it warm. Comfort food, indeed. Thanks for stopping by for a visit!
I think I need to make this tomorrow ! Sounds so yummy been awhile since I've made homemade pudding . Thank you !
Hi Joan! If you want the real "wow" go for the dark chocolate! Thanks for visiting! ~ Melissa
This is pure heaven in a cup! Thanks for sharing, pinned!