Chocolate Pudding
By America's Test KitchenPublished on April 8, 2013
Time
20 minutes, plus 4 hours chilling
Yield
Serves 4
Ingredients
¼ cup packed (1¾ ounces/50 grams) light brown sugar 3 tablespoons Dutch-processed cocoa powder 3 tablespoons cornstarch ¼ teaspoon salt 2 ¾ cups whole milk ¼ cup heavy cream 1 cup (6 ounces/170 grams) milk chocolate chips ½ teaspoon vanilla extract
Before You Begin
Hershey’s Milk Chocolate Chips are our favorite brand. Using chips saves you the trouble of chopping, but 6 ounces of bar milk chocolate, chopped, works, too.
Instructions
- Combine brown sugar, cocoa, cornstarch, and salt in large saucepan. Whisk milk and cream into sugar mixture until smooth. Add chocolate chips and bring to simmer, whisking occasionally, over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes. Off heat, stir in vanilla.
- Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until completely cool, at least 4 hours. (Pudding can be refrigerated in airtight container for 3 days.) Serve.
- Chill Faster, Eat Sooner: To some pudding lovers (especially little ones), waiting 4 hours to eat pudding seems like a lifetime. To speed the chilling, transfer the pudding to a 13 by 9-inch baking dish in step 2 and place plastic wrap directly on its surface. Place in freezer until completely cool, at least 45 minutes or up to 1 hour.
Time
20 minutes, plus 4 hours chillingYield
Serves 4Ingredients
¼ cup packed (1¾ ounces/50 grams) light brown sugar
3 tablespoons Dutch-processed cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
2 ¾ cups whole milk
¼ cup heavy cream
1 cup (6 ounces/170 grams) milk chocolate chips
½ teaspoon vanilla extract
Test Kitchen Techniques
Ingredients
¼ cup packed (1¾ ounces/50 grams) light brown sugar
3 tablespoons Dutch-processed cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
2 ¾ cups whole milk
¼ cup heavy cream
1 cup (6 ounces/170 grams) milk chocolate chips
½ teaspoon vanilla extract
Test Kitchen Techniques
Ingredients
¼ cup packed (1¾ ounces/50 grams) light brown sugar
3 tablespoons Dutch-processed cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
2 ¾ cups whole milk
¼ cup heavy cream
1 cup (6 ounces/170 grams) milk chocolate chips
½ teaspoon vanilla extract
Test Kitchen Techniques
Why This Recipe Works
Homemade chocolate pudding often suffers either from lackluster chocolate flavor, caused by a dearth of chocolate, or a grainy texture, caused by too much cocoa butter. We were after chocolate pudding that tasted deeply of chocolate, and was thickened to a perfectly silky, creamy texture.
Before You Begin
Hershey’s Milk Chocolate Chips are our favorite brand. Using chips saves you the trouble of chopping, but 6 ounces of bar milk chocolate, chopped, works, too.
Instructions
- Combine brown sugar, cocoa, cornstarch, and salt in large saucepan. Whisk milk and cream into sugar mixture until smooth. Add chocolate chips and bring to simmer, whisking occasionally, over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes. Off heat, stir in vanilla.
- Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until completely cool, at least 4 hours. (Pudding can be refrigerated in airtight container for 3 days.) Serve.
- Chill Faster, Eat Sooner: To some pudding lovers (especially little ones), waiting 4 hours to eat pudding seems like a lifetime. To speed the chilling, transfer the pudding to a 13 by 9-inch baking dish in step 2 and place plastic wrap directly on its surface. Place in freezer until completely cool, at least 45 minutes or up to 1 hour.
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