This smooth and creamy chocolate pudding from Alice Medrich contains no eggs. Top it with whipped cream, shaved chocolate curls or caramel sauce!
Not too long ago, my sweet daughter was voicing her opinion about the lack of pudding in our house. I can’t remember the last time I actually bought pudding from the grocery store, since I prefer to make my own. Well, I resolved that complaint by making some chocolate pudding. Not just any chocolate pudding, mind you, but one from chocolate expert Alice Medrich. As an added bonus, it contained no eggs!
Alice’s recipe, which she dubbed as Chocolate Pudding 3.0, uses a technique of making a chocolate paste before adding the liquid ingredients in. I think it’s genius because I hate, hate, hate when pudding contains clumps. This usually happens due to the eggs or corn starch not getting fully incorporated into the pudding. So what I typically have to do is use a fine mesh strainer to get rid of the unwanted bits.
Thankfully, this recipe was easy to follow and a dream to eat. I happened to have some leftover caramel sauce from a previous recipe so I drizzled some on top of each pudding cup. My husband and daughter both approved of the pudding (and the caramel topping) and rated this very highly. Addie actually was a jokester and tried to tell me that it scored 2 out of 5 stars originally before laughing it out and telling me her real score.
So folks, if you need a stellar homemade chocolate pudding, this is your best bet. No egg yolks, no clumpy corn starch, and no mesh strainers required.
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Alice Medrich's chocolate pudding
- ⅓ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 2 Tablespoons corn starch
- ⅛ teaspoon salt
- 1 and ¾ cups whole milk divided; I used 1% milk
- ¼ cup heavy cream
- 3-4 ounces bittersweet chocolate Alice recommends using the lesser amount for chocolate in the 66% to 70% cacao range and the full 4 ounces for chocolate closer to 60%, very finely chopped
- 1 teaspoon vanilla extract
- In a medium sized saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Add about 3-4 Tablespoons of the milk and mix together until you get a smooth paste. Keep mixing as you drizzle in the remaining milk and cream.
- Turn the stove to medium heat and you continuously whisk.
- The mixture will begin to bubble and thicken after about 5 minutes. Don't stop whisking!
- Keep stirring for 1 more minute and then take the saucepan off the stove. Add in the chopped chocolate and vanilla and mix vigorously until the chocolate melts.
- Evenly distribute the pudding into 6 ramekins. You can either eat this warm, at room temperature, or cover and chill for a few hours.
- If desired, you can garnish with whipped cream, caramel sauce, shaved chocolate or creme fraiche.