I've always preferred homemade pudding to any other type. Chocolate pudding, while delicious, can be a bit temperamental compared to making vanilla pudding. This method, where you add hot, but not yet boiling, milk to the eggs before adding them to the pot works perfectly to any lumpiness. The result is a delicious, creamy pudding. If you are a fan of pots de chocolats, you may enjoy making this with a light cream instead of milk. I find the taste of your cocoa powder will completely change the taste of your final pudding. I vary what I use depending on my mood, sometimes a dark, rich cocoa powder, other times a light, mild one. If you use one that is a bit more on the bitter side, this recipe will need an extra 1/4 cup of sugar. Enjoy!
Rich & Creamy Homemade Chocolate Pudding!!!
Makes ~ 6 servings
In a separate small bowl, whisk together until smooth. Set aside to add in later:
4 egg yolks
1/4 cup milk
1/4 cup cornstarch
Whisk together in a medium-size saucepan:
1/2 cup sugar
1/4 cup cocoa powder (some cocoa powders are naturally sweeter, some are more bitter - you can use a little extra sugar if necessary)
1/2 tsp salt
pinch cinnamon (optional)
Add and whisk the following into the sugar/cocoa mixture:
2 3/4 cup milk (higher percentage of fat is best - you can even use a combination of 10% cream and milk for a really rich pudding)
Stir milk/cocoa mixture regularly while heating over medium heat until mixture almost comes to a boil **you don't want it to be at a boil, just very hot because you'll add a bit to the eggs and if it is boiling, you'll curdle the eggs a bit**
Using your mixture of "almost" boiling hot chocolate milk, whisk 1/4 cup milk into your egg yolk mixture. Add an additional 1/4 cup milk, whisking in. Add a final 1/4 cup milk, whisking in. This allows your eggs to heat up a bit slower, so you don't end up with lumps in your pudding.
Add egg mixture back into the pot. Stirring constantly, mix until mixture comes to a boil and begins to bubble and thicken. Keep on heat no more than 1 minute after mixture has begin boiling.
Remove from heat and add:
1/2 - 1 tsp vanilla extract or bean paste (optional)
Homemade GF Rich and Creamy Chocolate Pudding. Yum!
Rich & Creamy Homemade Chocolate Pudding!!!
Makes ~ 6 servings
In a separate small bowl, whisk together until smooth. Set aside to add in later:
4 egg yolks
1/4 cup milk
1/4 cup cornstarch
Whisk together in a medium-size saucepan:
1/2 cup sugar
1/4 cup cocoa powder (some cocoa powders are naturally sweeter, some are more bitter - you can use a little extra sugar if necessary)
1/2 tsp salt
pinch cinnamon (optional)
Add and whisk the following into the sugar/cocoa mixture:
2 3/4 cup milk (higher percentage of fat is best - you can even use a combination of 10% cream and milk for a really rich pudding)
Stir milk/cocoa mixture regularly while heating over medium heat until mixture almost comes to a boil **you don't want it to be at a boil, just very hot because you'll add a bit to the eggs and if it is boiling, you'll curdle the eggs a bit**
Using your mixture of "almost" boiling hot chocolate milk, whisk 1/4 cup milk into your egg yolk mixture. Add an additional 1/4 cup milk, whisking in. Add a final 1/4 cup milk, whisking in. This allows your eggs to heat up a bit slower, so you don't end up with lumps in your pudding.
Add egg mixture back into the pot. Stirring constantly, mix until mixture comes to a boil and begins to bubble and thicken. Keep on heat no more than 1 minute after mixture has begin boiling.
Remove from heat and add:
1/2 - 1 tsp vanilla extract or bean paste (optional)
Homemade chocolate pudding - just off the heat.
Put immediately into desired cups or bowls. Cover with plastic wrap (make sure plastic wrap is on the surface of the pudding to avoid any 'skin' being formed on top of your pudding). Let cool. Great hot, warm or chilled. Enjoy! 
Homemade GF Chocolate Pudding
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