From Scratch Chocolate Pudding
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Rich, smooth and chocolatey — this from scratch Chocolate Pudding is the only chocolate pudding recipe you'll need! This easy to make organic pudding is one you'll make again and again!
If you love homemade pudding as much as I do, be sure to check out my From Scratch Banana Pudding, Homemade Butterscotch Pudding, and my Homemade Vanilla Malt Pudding.
Table of Contents
I had leftover egg yolks from macarons, so I created this recipe for Chocolate Pudding because pudding uses only egg yolks. And it is so good! This organic pudding is incredibly easy and it creates such a luscious and velvety smooth chocolate pudding that I was even surprised how quick and easy this came together!
This Chocolate Pudding is the perfect recipe if you don't want to turn on your oven right now. Plus, it makes a cool treat that you can top with Homemade Whipped Cream, fresh fruit, store bought cookies, or just eat it plain!
Why You'll Love This Recipe
Rich Chocolate Flavor: This from scratch Chocolate Pudding offers a depth of flavor that is unmatched by any store bought version. Using high-quality organic Dutch cocoa powder, this homemade dessert delivers an intense, authentic, rich chocolate flavor. The absence of artificial flavors and preservatives allows the true essence of chocolate to shine through, making each spoonful a decadent and satisfying indulgence.
Smooth & Creamy: This silky, smooth pudding is rich and creamy. By carefully cooking the mixture and stirring continuously, you achieve an organic pudding that is luxuriously smooth and creamy. The texture is velvety and rich, providing a delightful mouthfeel in every bite.
No Bake: This is an easy no bake dessert that you can make with minimal time and no oven!
Organic: Making chocolate pudding from scratch gives you complete control over the ingredients, allowing you to create a healthier dessert. I use organic ingredients in this simple recipe making it free of any artificial additives or preservatives commonly found in store-bought puddings! You can enjoy organic pudding at home with this simple recipe.
Ingredients
- Cornstarch: I use organic cornstarch in this homemade pudding, this works along with the egg yolks to thicken this pudding.
- Heavy Whipping Cream: I use Organic Valley, you can use your favorite.
- Milk: Make sure to use whole milk.
- Cane Sugar: I use organic cane sugar, which is less processed than granulated white sugar.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate pudding.
- Eggs: You'll need large eggs, but just the yolks. You can save the egg whites and use them for French macarons or add into your morning scramble.
- Butter: I use Organic Valley Salted Butter, just be sure to use a high quality butter.
- Vanilla Bean: I use organic ground vanilla bean as I love how much depth of flavor it brings, especially to chocolate desserts. If you don't have this, you can use vanilla extract in its place.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- 3-Quart Pot: I use my 3-quart stainless steel pot to make this organic pudding.
- Whisk: You'll need a whisk, this will ensure this homemade pudding is smooth and creamy as you'll need whisk it to ensure to lumps.
- Mixing Bowl: You'll need a large mixing bowl to mix the egg yolks and milk.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
In a small bowl, whisk together cornstarch and heavy whipping cream, set aside.
Step 2
In a medium saucepan, add the milk, cane sugar, and cocoa powder. Cook over medium heat until it reaches 140°F on a drink thermometer.
Step 3
In a medium bowl, whisk together egg yolks. Once the sugar and milk mixture has reached 140°F, slowly add about half of it into the egg yolks whisking the entire time. Then add this mixture back into the pot and whisk to combine completely. Add in the cornstarch mixture and whisk to combine completely. Continue to cook and whisk over medium heat until the mixture starts to simmer and has noticeably thickened, about 5 minutes.
Step 4
Remove from heat and add in the butter and vanilla bean, whisk to combine completely.
Step 5
Pour into individual serving dishes or into a bowl, and cover with plastic wrap. Be sure to press the plastic wrap directly onto the pudding to prevent a film from forming. Allow to chill in the fridge for at least 4 hours or overnight. Once the pudding has set up, you can remove the plastic and store it in an airtight container.
Baker's Tips
- Make sure you are using whole milk, this is super important as you want the fat of whole milk.
- You can use chocolate milk in place of regular whole milk for extra chocolate flavor!
- If you don't have vanilla bean, you can substitute it for 1 teaspoon of vanilla extract.
FAQ's
Yes, just add a little pinch of salt to the recipe.
You can use vanilla extract in its place, but double the amount.
Store in an airtight container in the fridge.
Craving More?
From Scratch Chocolate Pudding
Ingredients
- 3 tablespoons cornstarch
- ¼ cup heavy whipping cream
- 2 cups milk
- 113 grams cane sugar
- 43 grams Dutch cocoa powder
- 3 large egg yolks
- 28 grams salted butter
- ½ teaspoon ground vanilla bean
Instructions
- In a small bowl, whisk together cornstarch and heavy whipping cream, set aside.
- In a medium saucepan, add the milk, cane sugar, and cocoa powder. Cook over medium heat until it reaches 140°F on a drink thermometer.
- In a medium bowl, whisk together egg yolks. Once the sugar and milk mixture has reached 140°F, slowly add about half of it into the egg yolks whisking the entire time. Then add this mixture back into the pot and whisk to combine completely. Add in the cornstarch mixture and whisk to combine completely. Continue to cook and whisk over medium heat until the mixture starts to simmer and has noticeably thickened, about 5 minutes.
- Remove from heat and add in the butter and vanilla bean, whisk to combine completely.
- Pour into individual serving dishes or into a bowl, and cover with plastic wrap. Be sure to press the plastic wrap directly onto the pudding to prevent a film from forming. Allow to chill in the fridge for at least 4 hours or overnight. Once the pudding has set up, you can remove the plastic and store it in an airtight container.
Notes
Nutrition
Join Our Organic Community
The only chocolate pudding you’ll need!