Description

This homemade chocolate pudding from the Pioneer Woman is rich, creamy, and made from scratch with simple ingredients. It’s a cozy, nostalgic dessert that’s perfect served warm or chilled with a dollop of whipped cream.

Ingredients

2 cups whole milk
2 cups heavy cream
1 cup sugar
1/3 cup unsweetened cocoa powder
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
2 teaspoons vanilla extract
3 tablespoons unsalted butter
Whipped cream, for serving (optional)

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Instructions

In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
Add milk and cream slowly while whisking until smooth.
Place the pan over medium heat. Cook and stir constantly until the mixture starts to thicken, about 8–10 minutes.
In a small bowl, beat the egg yolks. Slowly whisk in about 1/2 cup of the hot pudding mixture to temper the eggs.
Pour the egg mixture back into the saucepan and continue cooking, stirring constantly, for another 2–3 minutes until thickened.
Remove from heat. Stir in the butter and vanilla until smooth and glossy.
Pour the pudding into individual cups or a large bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
Chill for at least 2 hours, or serve warm if desired.
Top with whipped cream before serving, if you like.

Notes

You can use 2% milk, but whole milk gives the pudding a richer texture.
To make it extra chocolaty, stir in a handful of chocolate chips right after removing it from the heat.
Store leftovers in the fridge for up to 4 days.

Nutrition

Serving Size: 1 cup
Calories: 370
Sugar: 28g
Sodium: 210mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 5g
Cholesterol: 145mg