Homemade Chocolate Pudding without Cornstarch Recipe

If you have a sweet tooth and crave the rich, velvety texture of chocolate pudding but want to avoid cornstarch, then you are in for a real treat with this Homemade Chocolate Pudding without Cornstarch Recipe. This luscious dessert brings together simple pantry staples into a creamy, decadent delight that feels like a warm hug after a long day. The pudding is smooth, perfectly chocolatey, and has a custard-like richness that only egg yolks and high-quality chocolate can provide. Once you try this recipe, you’ll wonder why you ever bought boxed pudding mixes or looked for thickening agents like cornstarch in the first place!

Ingredients You’ll Need

Everything you need for this pudding is wonderfully straightforward. Each ingredient plays a crucial role in creating the perfect pudding — from the deep cocoa flavor in the chocolate to the creaminess of the heavy cream that gives you that melt-in-your-mouth texture.

• Semisweet chocolate baking bars (9 ounces): Chopped finely, this is your main source of rich chocolate flavor; baking bars melt smoothly for a silky texture.
• Whole milk (1 ½ cups): Adds creaminess while balancing richness with a lighter body.
• Heavy cream (1 ½ cups, divided): Provides luscious texture; part is used in the pudding, and the rest for optional whipped cream topping.
• Egg yolks (6 large): The magic thickener in this recipe, giving the pudding its custardy richness without cornstarch.
• Granulated sugar (5 tablespoons): Sweetens the pudding just right to enhance the chocolate without overwhelming it.
• Kosher salt (¼ teaspoon): A pinch of salt heightens all the flavors, balancing sweetness and intensifying chocolate aroma.
• Confectioners’ sugar (1 tablespoon, optional): Used only if you make the whipped cream, lending a light sweetness and soft texture.

How to Make Homemade Chocolate Pudding without Cornstarch Recipe

Step 1: Prepare Your Chocolate

Start by chopping the semisweet chocolate into small pieces. Smaller chunks melt more evenly and quickly, preventing any lumps in your pudding. Place these chocolate pieces in a blender and set aside because the blending step is crucial to achieving that perfectly smooth, silky texture later on.

Step 2: Combine Milk, Cream, Egg Yolks, Sugar, and Salt

In a medium saucepan over medium heat, combine whole milk, one cup of heavy cream, six egg yolks, granulated sugar, and kosher salt. It is important to whisk constantly to prevent the eggs from scrambling as you gently heat the mixture. This combination creates the custard base that will thicken naturally and carry that luxurious mouthfeel.

Step 3: Cook and Thicken the Custard

Keep whisking for about 5 to 6 minutes until the mixture reaches a full simmer and thickens enough to coat the back of a spoon. This process requires patience but is the key to creamy pudding without any cornstarch. The custard’s developing thickness will signal that the eggs have done their magic and that the pudding is almost ready.

Step 4: Blend in the Chocolate

Immediately pour the hot custard into the blender over the chocolate pieces. Secure the lid and wrap it tightly with a thick kitchen towel to hold it down while blending. Blend until all the chunks of chocolate melt, creating a silky, homogeneous pudding. This step not only melts the chocolate but also aerates the pudding slightly for that decadent consistency.

Step 5: Chill the Pudding

Divide the pudding evenly into six small bowls or dessert glasses. Refrigerate for a minimum of two hours to let it firm up and develop flavors. The chilling step is where the pudding’s texture really comes together, turning it from a warm custard into a rich, spoonable dessert.

Step 6: Make Optional Whipped Cream

While your pudding cools, whip the remaining half cup of heavy cream with the optional tablespoon of confectioners’ sugar using an electric mixer. Whip for 2 to 3 minutes until soft peaks form. This creamy topping is a lovely contrast to the dense chocolate pudding and elevates every bite.

How to Serve Homemade Chocolate Pudding without Cornstarch Recipe

Garnishes

A simple dollop of the optional whipped cream is pure perfection on top of this pudding. For extra flair, sprinkle a little cocoa powder, shaved chocolate, or even a single cherry for a pop of color and flavor. Fresh raspberries or mint leaves also make beautiful and refreshing additions that brighten the deep chocolate notes.

Side Dishes

Chocolate pudding pairs beautifully with crunchy biscotti or buttery shortbread cookies. You can also serve it alongside a fresh fruit salad or some candied nuts for a delightful texture contrast. These side dishes round out the dessert for a well-balanced finish to any meal.

Creative Ways to Present

Try layering the pudding with crushed cookies or brownie bits in a parfait glass for a visually stunning treat. You can use small mason jars for easy serving at parties or gifts. Another fun idea is to pipe the pudding into chocolate cups or edible cookie bowls for an impressive presentation that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover pudding should be kept tightly covered in the refrigerator. Stored in airtight containers, it will stay fresh and delicious for up to 3 days. Avoid leaving it uncovered as it may absorb other fridge odors or form a skin on top.

Freezing

Freezing is not ideal for this pudding because the texture can change after thawing, becoming grainy or watery. However, if you must freeze, place it in an airtight container and use within a month; thaw gradually in the refrigerator and stir gently before serving.

Reheating

Since this pudding is best enjoyed chilled, reheating is generally not recommended. If you prefer it warm, do so gently over low heat on the stovetop, stirring constantly to keep it smooth and avoid cooking the eggs further.

FAQs

Can I use milk chocolate instead of semisweet chocolate?

Yes, you can substitute milk chocolate, but the pudding will be sweeter and less intense in chocolate flavor. Adjust sugar accordingly to keep the balance just right.

Is it necessary to use a blender in this recipe?

The blender helps fully melt the chocolate and integrates the pudding smoothly. While you can melt the chocolate on the stove, blending ensures a creamy, lump-free texture that makes this pudding so special.

Can I make this pudding vegan or dairy-free?

This particular recipe relies on eggs and dairy for texture and flavor, so making it vegan would require a different approach. However, you can experiment with plant-based milk and egg substitutes, but results may vary.

What if I don’t have heavy cream, can I use all milk?

You could, but heavy cream adds the richness and thickness this pudding is known for. Using all milk will result in a thinner, less decadent pudding.

How long does it take for the pudding to set properly?

Chill the pudding for at least two hours. For best results, letting it set overnight deepens the flavors and ensures it’s firm and ready to serve.

Final Thoughts

Trust me when I say, this Homemade Chocolate Pudding without Cornstarch Recipe will quickly become one of your favorite desserts to make and share. Its simplicity, rich flavor, and silky texture are irresistible. Whether it’s for a casual night in or an elegant dinner party, this pudding delivers satisfaction in every spoonful. So, gather your ingredients and dive into this chocolatey goodness—you won’t regret it!

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