Made from scratch, this homemade chocolate pudding is velvety smooth and sweet as a custard pie.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time2 hourshrs20 minutesmins
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate pudding
Servings: 6servings
Calories: 391kcal
Author: Kellie
Cost: $5
Equipment
1 saucepan
Ingredients
2 1/2cupshalf and half
1/2cupgranulated sugar
1/4cuplightly packed light brown sugar
3tablespoonsunsalted butterI use Plugra European Style Butter
1teaspoonpure vanilla extractI use Nielsen-Massey
3tablespoonscorn starch
1/4cupunsweetened cocoa powder
1/2cupfinely chopped high quality semi-sweet chocolateI used Guittard
Instructions
In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil).
Add both sugars and vanilla. Cook until the sugar is completely dissolved, stirring constantly to prevent scalding. Stir in the butter until melted. I
n a small bowl, whisk together the remaining half and half with the cornstarch and cocoa powder. Slowly add the cornstarch mixture to the half and half whisking constantly.
Continue cooking until the mixture has thickened and coats the back of a spoon.
Stir in the chopped chocolate until melted. Transfer the mixture to a bowl and cover with plastic wrap being sure the plastic wrap is touching the top of the pudding. (This will prevent a skin from forming.) Refrigerate for 2 hours or up to 24 hours.