Homemade Chocolate Pudding with Vanilla Whipped Cream
Silky, deeply chocolatey pudding made from pantry staples in one saucepan, chilled until spoonable, and topped with lightly sweetened whipped cream. No boxed mix needed.
2 hrs 25 mins
3 batches of 6
Ingredients
- 6 Eggs
- 2 cups + ¼ cup Heavy Cream
- 8 cups + ¼ cup Milk (Whole)
- 3 tablespoons Unsalted Butter
- 3 tablespoons Powdered Sugar
- 9 ounces Semisweet Chocolate Chip
- 1 ½ cups Sugar
- 2 tablespoons Vanilla Extract
- ½ cup + 1 tablespoon Corn Starch
- ¾ cup Unsweetened Cocoa Powder
- ¾ teaspoon Salt
Directions
- In a medium saucepan, whisk the sugar, cocoa powder, cornstarch, and salt until no lumps remain. Gradually whisk in the milk until smooth, then whisk in the egg yolks.
- Cook over medium heat, whisking constantly and scraping the bottom and corners, until the mixture thickens and slowly bubbles, 7 to 10 minutes. Keep whisking and let it bubble gently 1 minute more.
- Remove from the heat. Add the chopped chocolate, the butter, and most of the vanilla, saving a little for the cream. Whisk until the chocolate melts and the pudding is glossy.
- For an extra-smooth texture, pour the pudding through a fine-mesh strainer into a bowl. Divide among 6 small cups or leave it in the bowl. Press plastic wrap directly onto the surface to prevent a skin.
- Refrigerate at least 2 hours, until cold and set.
- Just before serving, beat the heavy cream, powdered sugar, and remaining vanilla to soft peaks, and spoon it over the pudding.
