Deep & Dark Homemade Chocolate Pudding

This recipe may initially appear to be difficult, but really isn't. Just make sure to have everything measured out and ready to go prior to beginning. If you have all of your ingredients and tools ready, it will be a snap! If you cannot find crème fraîche you can just make a regular whipped cream using this recipe for basic whipped cream (click on link). Homemade chocolate pudding is so much better than the boxed variety. It definitely takes more time, but it is so worth it!

Happy Baking,


For the pudding:

4 large egg yolks
2 cups heavy cream
3/4 cup granulated sugar
1/4 cup Dutch-process cocoa powder
3 tablespoons cornstarch
1/4 teaspoon fine salt
1 1/2 cups whole milk
8 ounces semisweet chocolate, finely chopped (about 1 1/2 cups)
1 teaspoon vanilla extract

For the whipped crème fraîche topping:
1 cup heavy cream
1/2 cup crème fraîche
1/4 cup powdered sugar
1 teaspoon vanilla extract


For the pudding:

Place a fine-mesh strainer over a large bowl; set aside.

Place the egg yolks and cream in a large bowl and whisk to combine; set aside.

Place the sugar, cocoa powder, cornstarch, and salt in a large, heavy-bottomed saucepan and whisk to combine. Slowly whisk in the milk until smooth.

Place the pan over medium heat, stirring constantly with a rubber spatula and making sure to scrape the bottom of the pan, until the mixture comes to a simmer and thickens slightly, about 6 minutes.

Remove the pan from the heat and slowly whisk the contents into the reserved egg yolk mixture. Pour the egg-cocoa mixture back into the saucepan and continue cooking over medium heat, stirring constantly and scraping the bottom of the pan, until it just begins to simmer, about 7 minutes. Reduce the heat to low and cook, stirring constantly, until thickened, about 1 minute more.

Immediately pour the mixture through the prepared strainer, scraping any extra clinging to the underside of the strainer into the bowl; discard the solids left in the strainer. Add the chocolate and vanilla to the bowl and stir until the chocolate has melted and the pudding is smooth.

Transfer the pudding to small ramekins or bowls. Immediately press sheets of plastic wrap directly onto the surface of the puddings to prevent a skin from forming. Refrigerate until very cold, at least 3 hours or overnight.

For the whipped crème fraîche topping:

When ready to serve the pudding, chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.

Place all of the topping ingredients in the chilled bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 5 to 6 minutes.) Serve immediately with the pudding.

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