This post may contain affiliate links, which won’t change your price but will share some commission.

Jump to Recipe·Print Recipe·Leave a Review

Rich, decadent chocolate pudding is simple to make at home - the hardest part is waiting for it to chill in the fridge!

What's better than chocolate pudding? It's so silky and smooth, and can be made with ingredients you probably already have on hand!

All you need to do it plan ahead a little so it gets it's 4 hour chill time (although I won't judge you if you eat it straight from the saucepan).

I made this pudding twice, once with whole milk and once with 2%, and I have to say that I couldn't really tell the difference. I daresay it turned out even better with less fat!

The photos here are from when I made it with 2%. This was what it looked like when I made it with whole milk.

So what science is telling me is that this is basically health food, right? 😉

Tyler Florence himself even commented when I posted a sneak peek of this over on Instagram. I may have swooned just a little bit over that one...

This pudding is absolutely fantastic. It's so luscious and chocolatey - YUM! I decided to skip the whipped cream and go with fresh sliced strawberries, and it was the perfect garnish! It was a big hit with my family both times I made it.

📖 Recipe

Tyler Florence’s Chocolate Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Tyler Florence
Prep Time: 4 hours 5 minutes
Cook Time: 15 minutes
Total Time: 4 hours 20 minutes
Yield: 6 Servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Print Recipe

Description

Rich, decadent chocolate pudding is simple to make at home - the hardest part is waiting for it to chill in the fridge!

Ingredients

Scale

2 cups whole milk
½ cup sugar
⅓ cup natural cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
¼ teaspoon fine salt
¾ cup whipping cream

Cook Mode Prevent your screen from going dark

Instructions

Put 1 ½ cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining ½ cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.