I'm not much of a chocolate guy. After a big restaurant meal, I'll usually pass over chocolate desserts in favor of something light and fruity. If after reading that, you're thinking I must be from another planet, rest assured, I'm human and I do get an occasional chocolate craving. Perhaps it's my palate's way of protesting all the chocolate that I pass up, but when the urge hits, it's pushy and unrelenting.
This chocolate pudding is one of the fastest ways to douse those fiery cravings (though you could get there even faster with my molten chocolate omelette) and comes together in about fifteen minutes. For those of you who are thinking that that's fifteen minutes too long, let me describe for you the reward for your pittance of patience. The moment the thick chocolate pudding hits your tongue, it liquefies into a silky pool of rich chocolate bliss. Dark, sweet, and luscious, with a hint of contrasting bitterness, this chocolate pudding is like a mainline of uncut cacao that'll sedate even the fiercest of chocolate cravings. Unfortunately, like most good things in life, your bowl of puddin' won't last for long. So be warned: that this chocolate pudding is habit forming.
Connoisseurs may argue that a pot de crème is a superior way of delivering chocolate into your system, but I'd like to see someone pull off a 15 minute pot de creme. Also, while this decadent chocolate pudding is far from healthy, it's made mostly with milk and is set with yolks and cornstarch instead of just yolks, so it's a little less unhealthy, right? At least that's what I tell myself as I lift spoon after spoon of this addiction-inducing pudding to my mouth.
I made this using Valrhona Caraïbe (66%) chocolate and Scharffen Berger cocoa, but any high quality chocolate and cocoa will do. By using chocolate buttons, you'll save yourself some precious time because you don't need to chop them up first. Once made, this chocolate pudding will keep for up to a week in the fridge, and it makes great trifles with fresh raspberries or bananas. To dress it up a bit, try drizzling an equally quick raspberry coulis on top.
📖 Recipe
Units
Ingredients
- 2 cups whole milk
- 5 extra large egg yolks
- ⅛ teaspoon salt
- ⅓ cup granulated sugar
- 30 grams cornstarch (~¼ cup)
- 15 grams unsweetened cocoa powder (~2 tablespoons)
- 140 grams dark chocolate (65+% cacao)
- ¼ cup heavy cream
- 1 tablespoon cultured unsalted butter
- 2 teaspoons vanilla extract
Instructions
- Heat the 2 cups whole milk in a small saucepan over medium heat until it's steaming and there are small bubbles coming up around the edges, but do not let it boil.
- While the milk is heating, put the 5 extra large egg yolks, ⅓ cup granulated sugar and ⅛ teaspoon salt into the bowl of an electric mixer fitted with a whisk attachment. Whisk at medium high speed until the eggs are a shiny pale yellow color (about 2 minutes).
- Add the 30 grams cornstarch and 15 grams unsweetened cocoa powder and whisk until the mixture is smooth, scraping down the bowl as needed.
- With the mixer running at low speed, slowly pour in the hot milk along the edge of the bowl being careful to avoid the whisk. A pouring shield will help.
- Wash the saucepan out and then strain the pudding mixture back into the pot through a fine mesh sieve.
- Put the pot back on the stove over medium heat and cook the chocolate pudding, stirring constantly with the spatula. Be sure to scrape up the bottom of the pan as the mixture thickens so it doesn't burn.
- Your pudding is done when it's very thick and has reached 170 degrees F. Don't worry if some lumps form, provided you strained the mixture in step 5, the lumps should go away in the next step.
- Turn off the heat and then add the 140 grams dark chocolate a little bit at a time. Stir vigorously with the spatula to incorporate the melting chocolate and to break up any lumps.
- Once all the chocolate has been added and your pudding is smooth, stir in the 1 tablespoon cultured unsalted butter, ¼ cup heavy cream and 2 teaspoons vanilla extract until uniformly incorporated.
- The pudding can be served warm, or you can cover with plastic wrap pressed up against the pudding to chill.
Marc Matsumoto says
Nice catch, thanks!
Denise says
I think you say nay otherwise you' be a horse! Nice blog.
Heather says
OMG you were on Chopped and I missed it?! How'd you do???
Marc Matsumoto says
Hi Julian, thanks for your note! I've loved cooking since I was around your age, so anything is possible:-) Good luck!
Julianisabeast says
hey Marc I'm 11 and I'm watching you on chopped and your food looks great they are yummy too. i eat them every day. I want to be like you when i grow up. and i went to the Japanese table too
Guillem Xanxo says
Amazing taste, now I can say I've discovered chocolate pudding. And it's so freaking easy to prepare! Just one question, is there some advice to avoid this "skin" that is made when you let it cool down? maybe like pastry cream with a film touching it...
Marc Matsumoto says
You may need to add a bit more milk if it gets too thick. Also I'd reheat it in a double boiler to prevent burning, if that's too much of a hassle, microwaving on low should work, just microwave a few times stirring between each time.
Lynnfrbs1 says
Hi Marc: if i make this the day before, can I heat the pudding to serve on Christmas Eve?
Marc Matsumoto says
I'm not sure what you mean by not replying to the comment, if you expand the thread I posted a response 11 months ago shortly after the original commenter asked the question. As for coconut milk and almond milk I don't see why it wouldn't work.
Marc Matsumoto says
Yep, the original commenter was saying I stated I never use cream, which is not what I wrote. You can certainly substitute milk for the small amount of cream in the recipe, but then I would just increase the initial amount of milk to 2 1/4 cups so you don't have to worry about adding it in at the end.
Cubsfans says
I wish he would have replied to your comment. Have you tried it with the substitutes? I have everything in my house except for the milk and cream (I do have coconut and almond milk).
IWC says
The basic pudding is made with whole milk. But your last instruction is "Finish with the cream, butter and vanilla and stir to combine. Serve the
pudding warm or let it cool off and refrigerate in an airtight
container." That's the 1/4 cup cream you list in the recipe. Can whole milk be substituted here, too? Or low fat cream?
Marc Matsumoto says
I'm not sure where you read that I never use cream, but if you're referring to the part where I say this is made with milk instead of cream I'm comparing it to Pot de Creme which is made entirely of cream.
Autum17895 says
You just said you never add cream. But then why is it mentioned in the ingredients?
Liji Nair says
hii....yr recipe sounds dilicious...how do one add the dark chocolate..do we have to melt the dark chocolate bars and then add it to the mixture?-Liji
DarciC says
Having two chocoholics in the house and admittedly being one myself this would be great to make for a quick fix. I can make sure I have all this on hand (most already is). Thanks!!!
Kiley says
made this tonight for a small dinner party & it was fabulous! Thank you so much!!!
Marc Matsumoto says
It's probably a little loose to fill a cake, you'll probably need to
add a bit more cornstarch to give it some body if you're using it to
fill a cake. But I think it would taste delicious in a cake!
Elboz51 says
can this pudding also be used for a cake filling
tomo says
you have a very nice chocolate pudding photos up there. looks delicious and tempting
David Tree says
I've made this twice in the past week and it is excellent!
Thomas Abraham says
I recently just started following you and I love your blog! The pictures are beautiful and you have a pleasant way of writing. I may just try this out, hope it turns out well!
Honeybeecooksjackfruit says
Gorgeous! Im craving some chocolate pudding myself..... but I can take chocolate in any form. 😀
Foivi Geller says
https://donkeyandthecarrot.blogspot.com/2011/02/seductive-recipes-for-valentines-day.html
Thomas Abraham says
If Pie is 2010, I say Pudding is 2011.
tastesofhome says
I am usually a fruit person when it comes to desserts too but this chocolate pudding sounds and looks decadently delicious! Thanks for the recipe.
Nipponnin says
Always great photos! I just love looking at them.
This is not an ordinaly chocolate pudding.
I definitely will try this recipe. Thanks!
Maria says
I'm not a chocolate lover either, but I do love chocolate pudding! I had an urge to make the stuff last week when the kids were home from school but didn't get around to it. Perhaps I'll use your recipe and finally get to it this weekend.
lo says
Um, yeah. Pudding.
Like the silkiest hug ever. Am hoping my chocoholic husband doesn't glimpse this post, or I'm totally going to have to indulge in some pudding making myself 😉
rita says
chocolate IV? i'm all for it! especially, if it's dark chocolate - and, i agree. no hershey's or nestle's. that looks more like a ganache, and i'm not complaining, either.
Marc Matsumoto says
Absolutely, I use soy and rice milk all the time.
Sarah says
Do you think this would work with soymilk, coconut milk, or almond milk? My family doesn't like cow milk.
Lefty says
Chocolate IV. Yes, that sounds nice.
Man, despite the site name, your recipes are absolutely brilliant and the photos are stunning.
emii says
Thanks for sharing this!! Just made this & it's absolutely delicious! Can't wait for tonight when I'll be adding it to the crepes & macerated raspberries!
Medifast Coupons says
Creamy chocolate decadence doesn't even begin to describe this bowl of heaven! This is chocolate at its finest, really wonderful recipe.
onlinepastrychef says
I'm right with you, Marc. I tend to make pudding as a snack on a frighteningly regular basis. And if all one has is Hershey's or Nestle, I hope that they'd give this a shot anyway. After all, homemade w/Nestle or Hershey is better than anything out of a carton from the grocery! 🙂
Jun says
This is a big help to my constant chocolate craving.
Thekitchenwitchblog says
So I'm not the only human that doesn't constantly crave chocolate? Good to know. But when I do get the craving, watch out...and I'm thinking "lasts up to 1 week" is probably an exaggeration (especially if there are any chocoholics around).
Sharlene says
Chocolate pudding is one of my favorite ways to get my craving under control. I love the idea of using cornstarch as a thickener!
Peter G says
Mmmm...love what you have done here Marc! It looks so silky and gorgeous! Happy 2011!
Thomas Abraham says
Oh my, this does look gorgeous! Haven't made homemade pudding in a very long time and as soon as I can find that high quality chocolate, you can bet I'll be whipping up a batch or two of this.
Rachel(Short[dis]Order Cook) says
I do love homemade chocolate pudding. It's comfort food that can't be equalled in a box. Apologies to Bill Cosby.
megan @ whatmegansmaking says
Your description totally sold me. I'm so making this! Maybe for valentine's day, if I can hold off that long!
Thomas Abraham says
Good call on the good chocolate! I would always go gaga over my mom's cornstarch pudding made just with Hershey's cocoa - might have to try this adult version soon...
tami says
This....looks....AMAZING. I had wanted to make chocolate pudding for my NYE dinner and was too under the weather to do much but the basics. Such a stunning photo, too. Thank you for sharing 🙂
i love paris says
I used to look forward to my mothers choco pudding... it is such a special treat... never stopped to realize there is so many egg yolks. Nice contrast with the chocolate shavings...
Thomas Abraham says
The only pudding I've ever made is out of a box! 😉 Looks wonderful.
Thomas Abraham says
Oh, delicious! I tend to avoid chocolate desserts in restaurants...not because I don't like it, but they're often a bit disappointing - too sugary or rich or obviously bought in. Your pudding looks gorgeous - I'd probably just be eating it out of the pot!
the indolent cook says
I am much the same. I don't go for chocolate options very often but then at some point the urge hits and I will buy a block of chocolate and devour it! This pudding looks like a great alternative.
Thomas Abraham says
Hmm...I'm about to make chocolate pudding for dessert tonight and I saw this.... Yummy one recipe, thx for sharing ^_^