This chocolate pudding recipe is rich, silky, and delightfully easy to make. It is a no bake recipe that will give you a professional level pudding in under 30 minutes!
In a pot, whisk together the sugar, cocoa powder, cornstarch, kosher salt, and cinnamon.
Whisk in eggs until smooth and homogenous. There should be no streaks of eggs and no lumps of cornstarch. Once fully incorporated, whisk in the milk.
Before turning the heat on, have your dark chocolate, butter, and vanilla measured and ready to add. Stirred custards wait for no one.
Cook and cool the pudding:
Cook over medium heat, whisking constantly, until bubbly and thickened. Once the pudding has started to bubble, you will need to whisk for at least 1 minute to thicken your pudding and cook away the cornstarch flavor. Improperly cooked cornstarch also has an unpleasant mouth-feel.
Remove the pot from the burner and stir in the butter, chocolate, and vanilla extract. Whisk until there are no streaks of butter or chocolate.
Pour the pudding into a bowl, plastic lined sheet tray, or individual cups. Cover with a piece of plastic wrap touching the surface of the pudding to prevent a skin. Then, poke a few holes to allow the steam to escape. Refrigerate until set.
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Notes
Presentation – Serve with crushed chocolate cookies and some whipped cream!Flavor Tips – Use your favorite chocolate. It is the main flavor, and you’ll want to make sure you love it!Storage - If you have them on hand you can store the pudding in a pastry bag. This is so your pudding is ready to be piped into a desired serving dish.