This is the BEST double chocolate pudding recipe. Not only is it smooth and silk and intensely chocolatey, but it earned a perfect 5 out of 5 stars from both Addie and I!
Double chocolate week concludes with this insanely awesome double chocolate pudding. I hope you all have enjoyed all the chocolate recipes I’ve shared. I’m sad it is ending, but it’s ending on a good note. This double chocolate recipe is something you’ll make over and over again.
My little girl seems to have a love affair with pudding. While butterscotch seems to reign in her book, I think this double chocolate one comes pretty darn close. I happened to come across this recipe and knew that I had to try it immediately. Even though I didn’t have whole milk on hand, I substituted with 1% milk and it came up just as awesome.
The cooking part of the recipe actually came together a lot more quickly than I had anticipated. My pudding thickened up really well while on the stovetop and then got immensely silkier as I added in the chopped chocolate and butter. I portioned my pudding into four ramekins rather than six – I used these cute Le Creuset ones that I got a few years ago.
Both Addie and I agreed that this pudding earned a perfect 5 out of 5 stars. My husband – the weird guy he is (ha!) – only gave this a 4.5 stars. Something about it being too chocolatey? I’ll pretend like I didn’t hear that.
I imagine this pudding would go really well with a dollop of freshly whipped cream, chocolate curls, or even chocolate chips or caramel sauce on top. Either way, this is officially my favorite chocolate pudding recipe on Eva Bakes and will be one that I make again and again.
Husband’s rating: 4.5 out of 5
Addie’s rating: 5 out of 5
My rating: 5 out of 5
Double chocolate pudding
- 2 and ¼ cups whole milk divided (I used 1% and it turned out fine)
- ½ cup granulated sugar divided
- pinch salt
- 2 Tablespoons corn starch
- 3 Tablespoons unsweetened cocoa powder
- 1 large egg
- 2 large egg yolks
- 5 ounces semi-sweet or bittersweet chocolate finely chopped
- 2 Tablespoons unsalted butter cut into small pieces
- 1 teaspoon vanilla extract
- In a medium sized saucepan, mix together 2 cups of the milk with ¼ cup of the granulated sugar and salt. Heat over medium high heat until it comes to a boil and the sugar has dissolved. Remove the pan from the heat.
- In a medium sized bowl, whisk together the corn starch, cocoa powder and remaining ¼ cup of sugar. Then stir in the remaining ¼ cup of milk and mix well. Pour this into the hot milk mixture and stir vigorously.
- Put the pan back onto the heat, but lower the temperature to medium low. Keep whisking until the pudding becomes thick enough to coat the back of a wooden spoon or spatula.
- In a separate medium sized bowl, mix together the egg and the egg yolks. Pour about 1 cup of the hot milk mixture into this bowl and whisk vigorously until the eggs are well incorporated. Then pour the egg mixture back into the saucepan and mix thoroughly over medium heat until the mixture comes to a boil.
- Strain the mixture through a fine mesh sieve to remove the cooked egg bits. Then fold in the chocolate, butter and vanilla and mix thoroughly until the pudding becomes smooth and silky.
- Evenly divide the pudding into 6 ramekins. Cover with plastic wrap and place in the refrigerator to chill, about 2 hours and up to overnight.
- Serve with fresh whipped cream, chocolate curls or even caramel sauce.