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Homemade Triple Chocolate Pudding

Homemade Triple Chocolate Pudding is an indulgent treat perfect for any occasion. Garnished with fresh berries, and a dollop of whipped cream it’s the kind of comforting dessert the whole family will love.

Homemade Triple Chocolate Pudding

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. This recipes comes very close to one from childhood and I’ve passed on the love of homemade chocolate pudding to my own family. Whether it’s a chocolate banana pudding or a decadent filling for a chocolate cream pie, there are never any complaints. How to make Homemade Triple Chocolate Pudding: (Scroll down for full printable recipe.)

  • Heat Half and Half – Over medium-high heat, mix together half and half and sugar. Cook just until the sugar dissolves stirring constantly.
  • Chocolate Chips – Add the chocolate chips. Stir until melted.
  • Cocoa Powder – Whisk in the cocoa powder. Lower the heat and continue to cook for 2-3 minutes until the cocoa powder is fully incorporated.
  • Eggs – In a small bowl whisk egg yolks. Slowly add 1/4 cup of the hot half and half mixture to the egg yolks to temper Stir well.
  • Combine – Slowly pour the tempered eggs into the chocolate whisking constantly over medium heat.
  • Thicken – Dissolve cornstarch in cold half and half. Drizzle into the chocolate it should immediately begin to thicken.
  • Cook – Continue to simmer over low heat for 5-7 minutes or until it reaches your desired thickness, whisking constantly.
  • Butter – Remove from the heat and add 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.
  • Serve – The pudding can be served immediately warm.
  • To Chill – Press plastic wrap directly onto the surface to prevent a film from forming on top. Place into the refrigerator to chill.
  • Dollop with sweetened whipped cream and garnish with fresh berries, if desired.
Homemade Triple Chocolate Pudding

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.
Homemade Triple Chocolate Pudding

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:

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Homemade Triple Chocolate Pudding

Prep Time15 minutes
Cook Time15 minutes
Chill time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: chocolate-pudding-recipe, easy-chocolate-pudding, homemade-triple-chocolate-pudding
Servings: 6 servings
Calories: 541kcal
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.
  • Chill: 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.
  • 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.

Nutrition

Serving: 1serving | Calories: 541kcal | Carbohydrates: 62g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 101mg | Potassium: 283mg | Fiber: 2g | Sugar: 48g | Vitamin A: 759IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
 

5 Comments

  1. 5 stars
    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!

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