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homemade chocolate pudding no additives more protein

Homemade Chocolate Pudding

A classic chocolate pudding made the old-fashioned way with real milk, cocoa, and eggs. Simple ingredients, rich flavor, and none of the additives found in store-bought pudding.
Cook Time 10 minutes
Serving Size 4

Ingredients

  • 2 large egg yolks
  • 2 tablespoons cornstarch
  • 2 cups whole milk divided
  • ½ cup sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract

Instructions

Prepare the egg mixture

  • In a medium bowl, whisk the egg yolks for about 60 seconds until they become lighter in color and slightly increased in volume.
    Whisk in the cornstarch and about 1/4 cup of the milk until the mixture is completely smooth. Set aside.

Heat Chocolate Mixture

  • In a saucepan, combine:
    • sugar
    • cocoa powder
    • salt
    • remaining milk
    Place over medium-high heat and bring the mixture to a scald (about 180–190°F).
    You’ll know it’s ready when small bubbles begin forming around the edges of the pan, but the mixture has not started boiling yet.

Temper the eggs

  • Remove the pan from the heat.
    While whisking the egg mixture constantly, slowly drizzle the hot chocolate mixture into the eggs.
    This process (called tempering) prevents the eggs from scrambling.

Cook the pudding

  • Pour the mixture back into the saucepan.
    Cook over medium-high heat, whisking constantly, until the pudding comes to a full boil.
    Reduce the heat to a simmer and continue whisking for 1–2 minutes until the pudding becomes thick and creamy

Finish the pudding

  • Remove from heat and stir in the vanilla extract.
    Pour the pudding into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
    Refrigerate for 1–2 hours until chilled.
    Serve and enjoy!