Rich Double Chocolate Pudding
Savoring spoonfuls of Rich Double Chocolate Pudding garnished with crisp cookie or berries and cream makes a delicious indulgence!
This luscious Pudding Recipe is flavored with both cocoa powder and semisweet chocolate making it the perfect treat for chocolate lovers!
Why You Should Make Homemade Chocolate Pudding
- When you need to treat yourself, chocolate is always a viable option!
- Individual servings offer portion control which is often needed when chocolate is involved.
- The double dose of chocolate makes this chocolate pudding recipe extra rich and delicious.
- And by garnishing this homemade pudding with fresh berries, whipped cream, mint, and/or cookies makes this comfort food fancy enough for company or special occasions.
How to Make Chocolate Pudding:
Make Minis or Regular Servings
- I love making mini desserts–something that will satisfy that sweet tooth without breaking the calorie bank. My hubby doesn’t get the appeal, but I’m thrilled with a few spoonfuls of creamy, decadent double chocolate pudding or one or two.
- Seriously, all I need is a few bites of something sweet and delicious to change my state of mind. I put half of this batch of pudding into pretty shot glasses and the rest into man-sized portions for the husband.
- The larger version was garnished with a Dark Chocolate Pepperidge Farm Milano cookies., sweetened whipped cream and a plump red raspberry. For my girlfriends, I’d offer the minis along with some Mint Milano cookies (affiliate links).
Cooking the Pudding
- This old-fashioned chocolate pudding is made with eggs and must be cooked to thicken. Once the mixture is brought to a boil, then temperature must be dropped so the pudding simmers until thickened.
- PRO-Tip: Because eggs are involved, you will occasionally find tiny bits of cooked egg in the mixture. For this reason, the pudding must be run through a sieve or mesh strainer to remove any cooked egg. This makes for a silkier pudding.
- Adding a little butter at the end of the cooking time also adds some richness.
Chilling and Garnishing Your Pudding
- Pour your pudding mixture into serving glasses, ramekins, small bowls or shot glasses for mini versions.
- Place some plastic wrap across the surface of the pudding to prevent a skin from developing across the top of the pudding as it chills. Of course, if you love a thick skin on top, skip this step.
- To garnish, whip some heavy cream with powdered sugar to taste and a splash of vanilla, then spoon or pipe a dollop on each pudding. Top with a single raspberry or half a strawberry and a sprig of mint if desired.
Frequently Asked Questions
It depends on the recipe, so check the ingredients. Often flour is used as a thickening agent, but this recipe uses cornstarch which is gluten-free. This pudding recipe is gluten-free.
Besides serving pudding as is, consider using it in a layered trifle recipe, as a pie filling, in a dirt dessert, or in a layered no-bake dessert.
With eggs and dairy as ingredients, there is some protein in the pudding. But there is also sugar and saturated fat from the butter, whole milk, and half and half, making it high in calories and not exactly healthy food.
This happens when eggs are added right to the hot custard without warming them up first. The proteins in the eggs will curdle or coagulate when they hit the hot liquid.
Instead, make sure to temper your yolks, by slowly drizzling in some of the hot custard while whisking continuously. This warms up the yolks so they will not curdle when added into the custard.
Try using an immersion blender, that is, a stick blender. It may not be perfectly smooth, but it will help break down most of the lumps.
More Chocolate Comfort Food:
- Chocolate Fondue from Real Housemoms
- Chocolate Caramel Cheesecake Bites from Barbara Bakes
- Mascarpone Filled Chocolate Covered Strawberries
- Salted Toffee Chocolate Chunk Cookies
- Triple Chocolate Terrine
- More of the Best Dessert Recipes
- 2 tablespoons Dutch processed cocoa
- 2 tablespoons cornstarch
- 2/3 cup sugar
- Dash of salt
- 1 cup half and half
- 3 egg yolks
- 2 cups whole milk
- 6 ounces semisweet chocolate, melted and cooled slightly
- 1 tablespoon butter, at room temperature
- 2 teaspoons vanilla
- Sift cocoa, cornstarch, sugar and salt into a large saucepan. Whisk in half and half, then the yolks, followed by the milk. Stir in chocolate (don't worry if it clumps a bit).
- Bring mixture to a boil, whisking constantly, till pudding thickens. Reduce heat and cook, stirring with a wooden spoon or spatula for a couple more minutes till pudding thickens even more (should reach 200º).
- Pass the pudding through a sieve into a medium bowl. Stir in butter and vanilla. May divide into individual bowls. Serve warm or chilled, but cover surface with plastic wrap before chilling.
Garnish with whipped cream, berries and mint for company.
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Amount Per Serving: Calories: 387Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 120mgSodium: 108mgCarbohydrates: 50gFiber: 2gSugar: 44gProtein: 7g
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