I never really understood people who didn’t make their own pudding, and relied on the store-bought instant variety. It takes the same amount of time to make it from scratch. Seriously. And it’s EASY. Not only all that- but you get to know exactly what you’re eating.
In this chocolate pudding, there are 10 ingredients, most of which you probably have already. And you can pronounce them all.
You love chocolate pudding, don’t you? Who doesn’t? What kid DOESN’T like chocolate pudding? It’s the great equalizer, like pizza. Everyone loves it. I know as a kid I was obsessed with homemade butterscotch pudding & chocolate pudding, equally. I was so excited when my mom made pudding, I hated waiting for it to chill. But NO SKIN- if there was skin on it, it was peeled off & thrown away promptly.
I still don’t like to have skin on my pudding.
Anyway, this is a recipe I posted a few years ago, and I thought I’d do it over again because number one, I LOVE pudding, and number two, like the bagels I mentioned, the old pudding photos were horrible. So to celebrate the last day of January, here’s some delicious chocolate pudding that tastes JUST like the My•T•Fine chocolate pudding you had as a kid.
And I happen to think, with the frigid temps & tons of snow we’ve been getting, we all need a little dose of “kid happiness.” Maybe after having some pudding, we can get out there and enjoy the snow instead of complaining!
INA’S DOUBLE CHOCOLATE PUDDING
- 6 extra-large egg yolks
- ½ cup sugar
- ¼ cup cornstarch
- 3 tablespoons very good cocoa powder
- Pinch salt
- 2 cups milk
- 1-ounce very good semisweet chocolate, chopped (2 tablespoons)
- 2 tablespoons unsalted butter
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons heavy cream
- Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
- Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
- Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.
I always use Hershey’s Special Dark cocoa powder, for everything. It’s my go-to cocoa powder, and I find it has a better flavor than the regular variety.
I made a very soft homemade whipped cream to go on top. “Soft” meaning I didn’t whip it until it was stiff. I just whipped it enough so it was billowy. Wow, listen to me wax poetic about whipped cream.. calling it “billowy.” But anyway, I like to kind of stir it into the pudding, so I kept it soft.
Oh- and yes- those little jars are adorable. Unfortunately I can’t tell you where to get them. They’re vintage Ball jars, and those plastic lids that came with them are Ball too. Let me tell you, the lids definitely come in handy for pudding-making!