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Creamy Chocolate Pudding

Posted by Denise on August 21, 2012

creamy chocolate pudding in vaseline dish
Thick, cool and creamy, homemade chocolate pudding is the perfect I-love-you treat for your favorite people.

As I have mentioned in an earlier post, Glenn does not eat many sweets. His ability to resist is pretty incredible, but he does have his limits. He absolutely loves a creamy chocolate pudding. And what is better on a hot summer evening than a cool chocolate pudding?

First we tried to find a commercially made pudding, thinking a good pudding wouldn’t be hard to find. Unfortunately, every one we tried tasted packaged, so I started working on a recipe we could make at home. I wanted to create a pudding with the fresh chocolate taste and creamy texture that Glenn craves. Plus, I wanted a recipe that is easy to do, so we can make it as often as he wants without it taking an entire afternoon.

I reviewed a number of recipes and discovered that most of them start with custards thickened with egg yolks. This sounded good to me as a starting point, so we experimented with several ways of making pudding until we found the one we liked best. Make sure you use a good quality chocolate, one you would eat on its own, since the chocolate is such a prominent flavor. The great news is that a good chocolate does not have to be expensive. If you are happy eating a Hershey chocolate bar, you can use it in this pudding.

An important step in cooking the custard is to heat the ingredients, except for the chocolate and egg yolks, in a pan to a simmer. The egg yolks will be beaten in a separate bowl, large enough to be able to gradually add some of the hot liquid into it, whisking the whole time. Then the bowlful of egg yolk and liquid mixture will be added back into the pan and heated more until thickened. The reason the egg yolks are not added directly into the hot cream mixture is that they will scramble up if done that way, leaving chunks. By adding a smaller portion of the hot cream into the yolks, the yolks will not cook as quickly, allowing time to incorporate the eggs into the pudding custard without leaving large chunks. I also poured the custard through a fine mesh sieve to get any chunks out. We want this pudding to be smooth and creamy.

It’s important to gently cook the custard long enough to produce a thick base for your pudding so it will set up properly. You will need to watch the custard closely as it cooks, stirring constantly to keep it smooth, until the mixture coats the back of a spoon thickly enough that when you run your finger down the middle of the back of the spoon, the custard does not run into the clear mark. Add the chocolate pieces and let them melt into the custard. Stir up, refrigerate and enjoy a cool, chocolaty treat.

Don’t let this process scare you. It really isn’t difficult. In about 30-40 minutes you will have some of the best chocolate pudding you have ever eaten. And the results are soooo worth it!



Creamy Chocolate Pudding



 creamy chocolate pudding ingredients


Makes 6-8 servings



1 ½

cups heavy cream


cup white sugar


vanilla bean, split in half lengthwise


large egg yolks


ounces good quality chocolate, finely chopped (milk, semi-sweet, or dark chocolate)





1.    Pour the cream and sugar into a medium sized sauce pan. Using a sharp knife, split the vanilla bean lengthwise to expose the seeds inside. Gently run the back of the knife down the inside of each vanilla bean half to scrape out the seeds and place both the seeds and the bean pod halves into the cream and sugar. Mix everything well. Turn heat to medium-low and heat until it is just simmering. Remove from heat.


creamy chocolate pudding vanilla bean  creamy chocolate pudding in pan



2.    In a medium sized mixing bowl, beat the egg yolks with a whisk or beaters until they are frothy. Slowly pour about one-third of the heated cream mixture into the egg yolks, whisking continuously the entire time to keep eggs from forming curds. Once this is done, return the egg yolk/cream mixture to the pan with the rest of the cream and heat to approximately 1600 F, stirring constantly so the pudding will be smooth, not clumpy.


creamy chocolate pudding frothy yolks  creamy chocolate pudding custard in pna



3.    Check the consistency of the pudding by dipping a metal spoon in the custard, then carefully running a finger (careful not to get burned!) down the middle of the back of the spoon bowl. The custard should look thickened and the strip of spoon that you clear with your finger should remain clear. If the custard starts to flow back into the streak, the custard is not done yet. Keep cooking and check when the custard is thicker.


4.     Once the custard is thick enough, remove the pan from the heat. Fish out the vanilla bean and discard it. While the custard is still hot, add the finely chopped chocolate to the bowl and let the chocolate melt. Gently mix the chocolate into the custard as it is melting, making sure it all melts. If you want the pudding to be really smooth, pour the mixture through a fine-meshed sieve into a bowl.


creamy chocolate pudding chopped chocolate



5.    Either leave the pudding in the bowl or pour it into serving dishes. Put plastic wrap on the top of the pudding making sure the wrap touches the surface completely so that a thick skin doesn’t form. Serve at room temperature or refrigerate if preferred cold. It can be kept in the refrigerator for up to 2 days.


creamy chocolate pudding with plastic wrap





creamy chocolate pudding in fostoria


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