| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 2 large egg yolks
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 3 cups whole milk
- 5 ounces bittersweet or semisweet chocolate, chopped
- Pinch of salt
- 1 tablespoon vanilla extract
- 1 cup heavy cream
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl.
- Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours.
- Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the pudding.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 437 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugar | 39 g |
| Protein | 7 g |
| Cholesterol | 128 mg |
| Sodium | 98 mg |
Reviews
I love this recipe! I’ve made it as a chocolate pie and as just plain pudding. It’s incredibly easy and will make you never want instant pudding again. The first time I made it we all found it to be too sweet. So the second time I made it I cut the sugar down to 1 cup. It was better, but I thought still too sweet. And I don’t shy away from sugar! I just made this again last night as a chocolate pie for a dinner party and I cut the sugar down to 3/4 cup and for me, this is now perfect. For reference, I use Ghirardelli 60% Cacao Bittersweet Chocolate. Even with the bittersweet chocolate I find 1.5 cups sugar to be way too much, but everyone will have their own preference for sweetness.
*I’ve also made this with a few teaspoons of Medaglia D’Oro espresso powder thrown in and I think that adds a lovely dimension to the chocolate flavor.
Enjoy!
This pudding was very delicious, rich and flavorful. I really enjoyed it. However, there can be slight changes made.
1. Use less sugar. I used semisweet chocolate, and adding the whole 1/2 cup was way too much. I suggest using 1/4 cup or even none if you prefer it less sweet.
2. Please sift your pudding after it comes off of the stove. I didn’t, and my pudding had these chewy bits in them. I had to sift it after it set, and I’m sure it’s much harder.
All in all, I would make this pudding again. These changes are just for me personally, but it is very decadent overall.
1. Use less sugar. I used semisweet chocolate, and adding the whole 1/2 cup was way too much. I suggest using 1/4 cup or even none if you prefer it less sweet.
2. Please sift your pudding after it comes off of the stove. I didn’t, and my pudding had these chewy bits in them. I had to sift it after it set, and I’m sure it’s much harder.
All in all, I would make this pudding again. These changes are just for me personally, but it is very decadent overall.
Wayyyyyyy too sweet, took two bites and my stomach was hurting. Use less sugar (or if you’re using semi-sweet don’t use it at all) that’s just me personally. Texture of the pudding was nice and it was easy to make!
After reading a couple of other reviews, I too opted to fill the cup of chocolate chips to the top…..it wasn’t at all necessary. Don’t get me wrong, it was delicious, but very rich. The 5 oz would have been enough. I also didn’t add the cinnamon to the whipped cream, it was good just being sweetened, and could have been less so. All in all, delicious, easy recipe and SOOOO much better than the boxed version.
Easy recipe. I used semisweet chocolate chips. 5 oz is one scant cup. I thought it could use just a little bit more chocolate so next time I would add a heaping cup of chocolate chips.
I was pretty concerned the entire time I was making this, mainly because I’ve never made homemade pudding before. I was so concerned that it wouldn’t have enough chocolate, so I added a bit more- and I really could have done without the extra chocolate. It still tasted really good, but was completely unnecessary. I was also concerned because while the pudding was “setting” it developed a layer of water around the outside of the bowl. As it turned out, this was nothing bad, and once you stir up the pudding, everything turns out perfectly. Dont be intimidated by this pudding- it tastes excellent, and is really easy to make!
This pudding is quick to make and has been consistent every time I have made it so far. The pudding turns out to have just the right texture and thickness. The chocolate is just right.
Amazing. I made this pudding alongside an array of desserts for a scotch tasting party and this was by far the biggest hit. I will definitely make again.
Creamy, rich and delicious! I didn’t have whole milk, so I used my old standby of mixing non-fat milk with half-and-half and it worked fine.
I made this pudding out of 2 that I selected, I was surprised just how easy and quick it was to make. Just wondered if I could use bakers chocolate instead of cocoa powder. I’ll try that next time. My husband loved it. It is cheaper than the boxed pudding I usually buy. I haven’t tried the whipped cream yet, I don’t usually top the pudding with anything.