Pioneer Woman Chocolate Pudding (Print Version)
# Ingredients:
→ Pudding Ingredients
01 -
2 large egg yolks
02 -
2 tablespoons cornstarch
03 -
2 cups whole milk, divided
04 -
1/2 cup granulated sugar
05 -
1/4 cup unsweetened cocoa powder
06 -
1/4 teaspoon salt
07 -
2 teaspoons chocolate extract (or vanilla extract)
→ Optional Toppings
08 -
Freshly whipped cream
09 -
Chocolate shavings
10 -
Fresh berries
# Instructions:
01 -
Grab a medium bowl and whisk those egg yolks until they lighten in color and look a bit fluffy - about a minute of good whisking should do it. Now add the cornstarch and 1/4 cup of the milk (save the rest for later). Whisk everything together until the mixture is completely smooth with no lumps. Set this bowl aside for now.
02 -
In a medium saucepan, combine the sugar, cocoa powder, salt, and the remaining 1 3/4 cups of milk. Whisk it all together and place over medium-high heat. Keep a close eye on it - you want it to get hot but not boiling. When you see tiny bubbles forming around the edges and it reaches about 180-190°F, it's ready. If you don't have a thermometer, no worries - just look for those small bubbles at the edge of the pan.
03 -
Here's where you need to be careful! Take the hot milk mixture off the heat. Then, very slowly, pour about half of it into your egg mixture while whisking constantly. This step is called tempering and prevents your eggs from scrambling. Keep whisking as you pour to ensure everything stays smooth.
04 -
Pour everything back into the saucepan and return it to the stove over medium-high heat. Now comes the arm workout - whisk continuously as the pudding heats up. Once it reaches a gentle boil, reduce the heat to medium-low and keep whisking until it thickens enough to coat the back of a spoon. This usually takes about 2-3 minutes after it starts to boil.
05 -
Remove your pudding from the heat and stir in the chocolate or vanilla extract. Pour it into a serving bowl or individual dishes if you're feeling fancy. To prevent a skin from forming on top (unless you like that part!), press a piece of plastic wrap directly onto the surface of the pudding. Pop it in the refrigerator for at least an hour, though 2 hours will give you the perfect chilled texture.
06 -
When you're ready to dig in, remove the plastic wrap and give the pudding a quick stir. Scoop into serving dishes if you haven't already, and top with whipped cream, chocolate shavings, or fresh berries if you're in the mood for something extra special. Then grab a spoon and enjoy this homemade chocolate delight!
# Notes:
01 -
This pudding will keep in the refrigerator for up to 3 days, though the texture is best within the first 24 hours.
02 -
If you prefer a silkier texture, you can strain the finished pudding through a fine-mesh sieve before chilling.
03 -
Chocolate extract adds an extra depth of chocolate flavor, but vanilla extract works beautifully too.
04 -
For a richer pudding, you can substitute half and half for some or all of the milk.