Comments on: Chocolate Pudding Recipe

By: Peter

Peter — Sun, 04 May 2025 15:37:26 +0000

Hi Sam – your recipes are well explained and those I have tried are excellent. Many are similar to ones have I successfully made for many decades. My chocolate pudding recipe is similar and is less sweet. This recipe can fill two 9-inch blind baked crusts, and I was taught a chocolate pudding always uses eggs yolks. This can be cut in half for a smaller portion, but I always make large quantities of anything to share.
It uses 6 cups cold whole milk or at room temp. A better taste comes from two 12 oz cans (24 ounces of evaporated milk) mixed with 24 ounces of whole milk; 3/4 cup sugar (use 1 cup for sweeter pudding); ½ cup cocoa powder; ½ cup cornstarch; ½ teaspoon salt; 2 -3 egg yolks (pasteurized eggs)or place fresh eggs in 145-150 degree hot water for 15–20 minutes, at 130–135 degrees, this will kill any salmonella); 2 tablespoons of butter; and 1 tablespoon vanilla extract ( yeah I like extra extract in pudding).
To save time, fully whisk first 5 ingredients in glass bowl, then microwave on high (using 1000 watt microwave, or medium-high for 1200 watt plus) in 2–3 minute bursts on high, then stir, then another 2–3 minutes, and continue till reaching a full boil for 60 seconds. Temper the egg yolks with 1/4 cup of hot pudding, then another 1/4 cup, and blend everything together with butter and extract. This method when done correctly has never failed me.

I agree with earlier comment, if a pudding becomes watery, 1) it did not reach a gentle to full boil for 45-60 seconds, 2) did not have an adequate amount of corn starch or thickener per liquid ratio (ex. arrow root requires higher quantity than corn starch) 3) it was cooked on too high of heat and starch broke down.

By: Bruce

Bruce — Wed, 15 Jan 2025 01:46:07 +0000

Since the ingredients are so similar, it’s no wonder that this ambrosia tastes very much like your hot chocolate. After tasting this pudding, that stuff that comes from a box or the refrigerated case should not be allowed to call itself chocolate pudding. I agree with the reviewer who said that 1/2 cup of sugar would be enough, and I like things sweet. I’ll bet 1/2 tsp of espresso powder dissolved in the milk would be great here – but not an improvement, just different. Since your vanilla pudding has egg in it, I’m eager to try that, too, because it will have a custard aspect.
Thanks for another great one, Sam

By: Bruce

Bruce — Wed, 21 Aug 2024 17:10:05 +0000

In reply to Stacy. Just be sure it isn’t unsweetened chocolate

By: Michelle

Michelle — Fri, 28 Jun 2024 23:09:00 +0000

In reply to Shrea.

I just made this recipe and it taste amazing!! I will say that it took way longer the recipe states. I whisked by arm off. In total it took one hour from start of preparing the ingredients to cooling time before it hit the fridge. I will say if it sets up like I think it will I will make sure to cut out enough time in my day to make it again! I used 3 oz if Guittard 70% baking chocolate and 1oz. Of Voló extra dark chocolate 73% along with home made vanilla. Seriously I don’t know if I can do box pudding again, this is decadent!

By: Jeff

Jeff — Tue, 30 Apr 2024 22:35:28 +0000

I made this for a party at work. It was a big hit. I made sure to give you credit Sam. Note to others: if you are scaling this recipe up, cornstarch may need to be increased. I made 250 four ounce servings and I converted most of the ingredients to weight for ease of measuring. For that volume, I calculated 7.88 cups cornstarch(turns out to be 2.78lbs), but to get it to thicken before adding the chocolate, vanilla, and butter, I had to increase to about 3.5 lbs. I made it into Earth Day dirt cups with pulverized oreos and a mint sprig garnish.

By: Katie

Katie — Mon, 22 Jan 2024 15:16:25 +0000

Delicious recipe! I used 1/4 cup sugar for preference and it tasted perfectly sweet. It definitely satisfies a chocolate craving without needing to bake anything. Thanks Sam!

By: Sam

Sam — Tue, 14 Nov 2023 19:23:08 +0000

In reply to Stacy. Hi Stacy! I use either Baker's, Lindt, or Ghirardelli chocolate bar. I hope you love it!

By: Stacy

Stacy — Mon, 13 Nov 2023 15:34:39 +0000

I have one question about the chocolate used. Do you use regular chocolate like Hershey’s or do you use Baker’s chocolate. I just found this online the other day and would like to try to use if for my Graham Cracker pie instead of the instant pudding.

By: Sam

Sam — Sun, 29 Oct 2023 01:19:28 +0000

In reply to Matthew. I'm glad you enjoyed it, Matthew! I think I would probably turn the heat up just a little bit. 45 minutes is a long time to be stirring.

By: Matthew

Matthew — Sun, 29 Oct 2023 00:03:06 +0000

This tastes wonderful, but I always end up stirring for 45 minutes or so before it thickens and boils. The only part of the recipe I play around with is what kind of chocolate I stir in after this (I like to melt truffles in my puddings or hot chocolates), so I’m not sure what the issue is unless my stovetop has a different definition of medium heat.

By: Bruce

Bruce — Sun, 20 Aug 2023 16:02:51 +0000

In reply to Jeff. Chocolate pudding won’t be clear, even if made with arrowroot

By: Bruce

Bruce — Sun, 20 Aug 2023 15:50:48 +0000

In reply to Carol. The problem might be with the temperature and the cornstarch. I suggest trying a lower temperature while cooking it. You might have overcooked it for the cornstarch to set the pudding properly. A fresh box of cornstarch might take care if it, too.

By: Sam

Sam — Mon, 07 Aug 2023 20:36:29 +0000

In reply to Farah. Hi Farah! My best suggestion is the back of the spoon test. I'm not sure of a better test than that. :(

By: Farah

Farah — Fri, 04 Aug 2023 17:46:40 +0000

In reply to Peggy.

I’m planning to use this recipe in multiple batches.. I was wondering if there is a more precise way to check the consistency for it to be same every single time?
Right now i struggle with coming up with the same thickness when cooked at different size batches.. like double, triple etc….

By: Sam

Sam — Sun, 16 Jul 2023 02:28:20 +0000

In reply to Peggy. Hi Peggy! Honestly, I just found that this combination with the chocolate brought me to the best consistency and texture. :)

By: Peggy

Peggy — Sat, 15 Jul 2023 01:43:06 +0000

Hi! I wanted to ask a question or two before I try making this, if you won’t mind. I just made your vanilla pudding and was comparing this recipe to that one. I am wondering why this one doesn’t call for any heavy cream or egg yolks.
Hope this doesn’t come across in a negative way as I don’t mean for it to sound that way, it’s just curiosity mostly.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 23 Feb 2022 22:13:44 +0000

In reply to Miriam Rose Blanar. That sounds amazing, Miriam! We hope the pudding works perfectly for you

By: Miriam Rose Blanar

Miriam Rose Blanar — Wed, 23 Feb 2022 20:31:55 +0000

Such a great and easy recipe! I’m using this pudding in a chocolate lasagna instead of instant pudding, and can’t wait to see how it turns out!

By: Cindy

Cindy — Tue, 01 Feb 2022 17:32:16 +0000

I use this recipe all of the time, I love it and it always turns out perfectly. Yesterday I decided to try making it dairy free, I used unsweetened almond milk and dairy free chocolate and it turned out really well, using it to make dairy free, gluten free dirt and worm pie.

By: Sam

Sam — Mon, 19 Apr 2021 02:06:37 +0000

In reply to Amy Wonder. Hi Amy! Either will work here. :)

By: Amy Wonder

Amy Wonder — Sat, 17 Apr 2021 22:07:09 +0000

what kind of butter did you use? salted or unsalted

By: Sam

Sam — Wed, 24 Feb 2021 15:46:47 +0000

In reply to Debra. Hi Debra! I haven't tried it but I think it could work. Let me know how it goes. :)

By: Debra

Debra — Wed, 24 Feb 2021 00:21:49 +0000

In reply to Sam. Would this recipe work with cashew milk ?

By: Theresa

Theresa — Fri, 12 Feb 2021 03:58:16 +0000

In reply to Carol. I made the chocolate pudding and it turned out perfect consistency everything I put in the fridge and four hours later it was liquid chocolate. I used whole milk I don’t know what happened but it sure taste good for liquid chocolate pudding. Anybody that has an tips or Ideas please help!!!

By: Carol

Carol — Fri, 13 Nov 2020 14:50:59 +0000

In reply to Sam. Thanks Sam! I suspect the milk is the problem.