Chocolate Pudding Recipe From Scratch
I used to do that very regularly when I still lived at my parent’s to make me and my siblings an after school snack. I would make a huge bowl of the stuff (I have 1 brother and 3 sisters!) and sometimes add a couple of gingerbread cookies or a handful of raisins and cover the top of the cooling pudding with a good layer of chocolate sprinkles.
But now I see how easy and also different homemade pudding is. And what a difference in flavor! First time I prepared it I was pretty surprised about how little ingredients go into it actually. Every one of them are basic ingredients you most certainly have laying around somewhere in your pantry or kitchen cupboards. In the end this chocolate pudding below is far more richer, flavorful, deeper, chocolatey and silky. I topped it with some salted pistachios. Yep, chocolate and salt… That’s my little flavor heaven! Enjoy folks!
Love making pudding from scratch? Then also check out my vanilla pudding from scratch!
- 4,5 oz dark chocolate (125 g), chopped
- 2,5 oz brown sugar (70 g)
- 1 cup cream (240 ml)
- 2 tbsp unsalted butter diced
- 1 tbsp cornstarch
- Add the brown sugar, a tiny pinch of salt and the cornstarch to a medium saucepan.
- Stir a little to combine and then pour in the cream.
- Place the pan over medium heat and cook the cream and sugar mixture very gently for a minute or 3 until the cream starts to thicken a little. Stir constantly. Don't let it boil! Only bring it to a light simmer. Once the cream has thickened, then remove the pan from the heat and stir in the chopped dark chocolate.
- Stir firmly until the chocolate has melted fully. Now add the diced butter.
Whisk again until the chocolate pudding looks silky and smooth. Then divide the pudding over 4 ramekins or glasses.
- Let the pudding cool a little. Serve it the way you prefer: warm, lukewarm or cold.