Homemade chocolate pudding (stovetop)

Ingredients

• 2 1/2 cups whole milk (can substitute 2% or use 1 3/4 cups milk + 3/4 cup heavy cream for richer pudding)
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (35 g) unsweetened cocoa powder, sifted
• 3 tbsp cornstarch
• 1/8 tsp fine salt
• 2 large egg yolks
• 2 tbsp unsalted butter, cut into pieces
• 1 tsp pure vanilla extract
• Optional: 2 oz (55 g) bittersweet or semisweet chocolate, finely chopped (for deeper chocolate flavor)
• Optional garnish: whipped cream, shaved chocolate, or sea salt flakes

Equipment

• Medium saucepan
• Whisk
• Small bowl for tempering
• Fine-mesh sieve (optional)
• Plastic wrap

Steps

• Combine dry ingredients: In a medium bowl, whisk together sugar, cocoa powder, cornstarch, and salt until evenly combined and lump-free.
• Warm the milk: Pour 2 cups of the milk into a medium saucepan and heat over medium until it is warm and just below a simmer (steam rising, tiny bubbles at edge) — do not boil. Reserve 1/2 cup cold milk in a measuring cup.
• Temper the yolks: In a small bowl, whisk the egg yolks lightly. Add about 1/4 cup of the reserved cold milk to the yolks and whisk to temper.
• Make cocoa slurry: Add the dry mixture to the remaining 1/4 cup reserved cold milk and whisk into a smooth paste (this prevents lumps).
• Combine and cook: Whisk the cocoa-milk paste into the warm milk in the saucepan. Bring the mixture to medium heat, whisking constantly. When it’s smooth and steaming, slowly pour about 1/3 of the hot milk mixture into the tempered egg yolks while whisking constantly, then pour the yolk mixture back into the saucepan. This prevents the yolks from curdling.
• Thicken: Continue to cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil — the pudding should coat the back of a spoon. This takes about 2–4 minutes after returning the yolks. If using chopped chocolate, remove from heat when thick and stir in the chocolate pieces until melted and fully combined.
• Finish: Remove from heat and whisk in the butter and vanilla until smooth.
• Strain (optional): For extra silky texture, pass the pudding through a fine-mesh sieve into a clean bowl.
• Chill: Press a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Chill in the refrigerator at least 2 hours until fully set (or serve warm if you prefer).
• Serve: Spoon into bowls or glasses, top with whipped cream, shaved chocolate, or a pinch of sea salt if desired.

Notes and variations

• Dairy-free: Use full-fat coconut milk (shake the can) and replace butter with 1–2 tbsp coconut oil; omit egg yolks and increase cornstarch to 4 tbsp for thickening.
• Eggless version: Omit yolks and increase cornstarch to 4 tbsp; whisk cornstarch with sugar and cocoa as above and cook with warm milk until thickened.
• Intensify chocolate: Add chopped chocolate (2 oz) after removing from heat, or increase cocoa to 1/2 cup and add 1–2 tbsp sugar to taste.
• Storage: Keep covered in the fridge for up to 4 days.

* SEE DIRECTIONS FOR MICROWAVE OR INSTA-POT