Hey, y'all! Classic desserts do not have to be boring; you're going to love the recipe for my Decadent Chocolate Pudding! My secret ingredient? A little bit of instant espresso powder really amps up the chocolate flavor!

Decadent Chocolate Pudding

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Decadent Chocolate Pudding Ingredients

• 4 c. whole milk
• 1 c. sugar
• ⅓ c. cocoa powder
• 4 egg yolks
• 4 tbsp. cornstarch
• ½ tsp. salt
• ½ tsp. instant espresso powder
• 2 tsp. vanilla extract
• 3 tbsp. unsalted butter

How to Make Decadent Chocolate Pudding

1. In a medium saucepan whisk together sugar, cocoa powder, and salt until well combined and no lumps of cocoa remain.  Stir in 3 ½ cups of milk and heat on medium heat until steamy, about 5 minutes, whisking occasionally.
2. In a bowl, whisk together egg yolks, cornstarch, and ½ milk until well combined.
3. When chocolate mixture is heated, temper the egg mixture by pouring a thin steady stream of the hot chocolate mixture into the egg mixture, whisking constantly.
4. Return mixture to saucepan and cook on medium heat until pudding thickens and becomes bubbly, 10-15 minutes.  Continue to cook pudding for a minute whisking constantly.
5. Remove pan from heat and stir in instant espresso powder, vanilla, and butter until fully incorporated.
6. Pour pudding through a fine mesh strainer to remove any lumps.  Cover pudding with a layer of plastic wrap, touching the wrap directly to the surface of the pudding to prevent a thick layer of skin from forming.
7. Refrigerate pudding for at least 4 hours before serving.
8. When ready to serve, scoop pudding into cups or small bowls, topping with whipped cream and chocolate shavings.  Recipe make 8 – 4-ounce servings.

Pro Tips For Making This Recipe

1. Store leftover pudding covered in the refrigerator for up to 5 days.
2. This pudding does not freeze well, its not recommended to store in the freezer.
3. Add an extra boost of chocolate by stirring in ¼ cup of semi-sweet chocolate chips in step 5, stirring until melted and thoroughly combined.
4. Whole milk or 2% work best in this recipe.
5. If using salted butter, add a ¼ teaspoon of salt instead of the recommended ½ teaspoon.

Other Chocolate Recipes You'll Love

1. Double Chocolate Cupcakes with Buttercream
2. Chocolate Chip Cream Cheese Danishes
3. Chocolate Peanut Crockpot Candy

Decadent Chocolate Pudding Recipe

Decadent Chocolate Pudding

JC Phelps

Indulge in the velvety richness of this Decadent Chocolate Pudding, which combines the perfect balance of creamy texture and intense chocolate flavor.

5 from 31 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 309 kcal

Ingredients

  

1x2x3x

• 4 c. whole milk
• 1 c. sugar
• ⅓ c. cocoa powder
• 4 egg yolks
• 4 tbsp. cornstarch
• ½ tsp. salt
• ½ tsp. instant espresso powder
• 2 tsp. vanilla extract
• 3 tbsp. unsalted butter

Instructions

 

• In a medium saucepan whisk together sugar, cocoa powder, and salt until well combined and no lumps of cocoa remain.  Stir in 3 ½ cups of milk and heat on medium heat until steamy, about 5 minutes, whisking occasionally.
• In a bowl, whisk together egg yolks, cornstarch, and ½ milk until well combined.
• When chocolate mixture is heated, temper the egg mixture by pouring a thin steady stream of the hot chocolate mixture into the egg mixture, whisking constantly.
• Return mixture to saucepan and cook on medium heat until pudding thickens and becomes bubbly, 10-15 minutes.  Continue to cook pudding for a minute whisking constantly.
• Remove pan from heat and stir in instant espresso powder, vanilla, and butter until fully incorporated.
• Pour pudding through a fine mesh strainer to remove any lumps.  Cover pudding with a layer of plastic wrap, touching the wrap directly to the surface of the pudding to prevent a thick layer of skin from forming.
• Refrigerate pudding for at least 4 hours before serving.
• When ready to serve, scoop pudding into cups or small bowls, topping with whipped cream and chocolate shavings.  Recipe make 8 – 4-ounce servings.

Notes

• Store leftover pudding covered in the refrigerator for up to 5 days.
• This pudding does not freeze well, its not recommended to store in the freezer.
• Add an extra boost of chocolate by stirring in ¼ cup of semi-sweet chocolate chips in step 5, stirring until melted and thoroughly combined.
• Whole milk or 2% work best in this recipe.
• If using salted butter, add a ¼ teaspoon of salt instead of the recommended ½ teaspoon.

Nutrition

Calories: 309kcalCarbohydrates: 48gProtein: 7gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 123mgSodium: 173mgPotassium: 352mgFiber: 4gSugar: 36gVitamin A: 460IUCalcium: 172mgIron: 2mg

Keyword decadant chocolate pudding

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My best,

JC