Homemade Chocolate Pudding without Cornstarch Recipe
This homemade chocolate pudding recipe creates a rich and creamy dessert without the use of cornstarch. Made from scratch using semisweet chocolate, whole milk, heavy cream, egg yolks, and sugar, it is a smooth and indulgent treat that sets up perfectly in the refrigerator. The recipe also includes an optional whipped cream topping for added decadence, making it a perfect dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chocolate Pudding
- 9 ounces semisweet chocolate baking bars, chopped (or 1½ cups of chocolate chips)
- 1½ cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 5 tablespoons granulated sugar
- ¼ teaspoon kosher salt
Optional Whipped Cream
- ½ cup heavy cream
- 1 tablespoon confectioners’ sugar
Instructions
- Prepare the chocolate: Chop the semisweet chocolate bars into small pieces and place them into a blender. Set aside while you prepare the pudding base.
- Heat the dairy and eggs: In a medium saucepan over medium heat, combine the whole milk, 1 cup of heavy cream, egg yolks, granulated sugar, and kosher salt. Whisk constantly to prevent curdling.
- Cook the mixture: Continue whisking the mixture for 5-6 minutes or until it comes to a gentle boil and thickens enough to coat the back of a spoon without running off.
- Blend with chocolate: Immediately pour the hot mixture into the blender containing the chopped chocolate. Secure the lid tightly and cover it with a thick kitchen towel. Hold the lid down firmly and blend until the chocolate melts completely and the pudding is smooth.
- Chill the pudding: Divide the pudding evenly into six small bowls or dessert glasses. Refrigerate for at least two hours or until the pudding is set and firm.
- Make the optional whipped cream: While the pudding chills, whip the remaining ½ cup of heavy cream with 1 tablespoon of confectioners’ sugar using an electric mixer. Beat for 2-3 minutes until soft peaks form.
- Serve: Serve the pudding plain or topped with a dollop of the freshly whipped cream and, optionally, a cherry on top for a classic dessert presentation.
Notes
- Use good quality semisweet chocolate for the best flavor and smooth texture.
- Constant whisking is crucial to prevent the eggs from scrambling during the cooking process.
- Do not skip the step of covering the blender lid with a towel to prevent spills while blending hot ingredients.
- The optional whipped cream adds a light and creamy contrast to the rich pudding.
- This pudding can be made a day in advance and stored covered in the refrigerator.
- For a dairy-free variation, substitute milks with coconut or almond milk, but texture and flavor will differ.
