It's the mac and cheese of desserts -- rich, familiar, comforting. And these recipes for homemade chocolate pudding even make it chic.
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1
Homemade chocolate pudding
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2
S'mores pudding
Make milk chocolate pudding (recipe below). While it chills, combine ½ cup marshmallow creme and 2 tsp water. Crumble 3 whole graham crackers. Layer ½ cup pudding in each of 4 glasses. Top with 2 Tbsp marshmallow mixture, 2 Tbsp graham crackers, another ½ cup pudding, 1 more Tbsp graham crackers, and 2 Tbsp mini marshmallows. If you have a kitchen torch, lightly brown marshmallows.
MILK CHOCOLATE PUDDING
3 Tbsp granulated sugar
¼ cup cornstarch
3 cup unsweetened cocoa powder
½ tsp salt
2½ cups whole milk
1½ cups heavy cream
2 (4-oz) bars milk chocolate, broken up
4 Tbsp unsalted butter
1 tsp vanilla extract
1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.
2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.
3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.
4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.
Makes 4 servings.
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3
Cranberry-lemon pudding
Make white chocolate pudding (recipe below). While it chills, bring 8 oz cranberries, ½ cup sugar, and ½ cup water to a boil in a saucepan (reserve 12 cranberries for garnish). Boil until cranberries burst and liquid reduces, 5 minutes. Toss reserved cranberries in sugar to coat. Remove sauce from heat and stir in ½ tsp lemon zest and 1 tsp lemon juice; cool until thickened. Layer pudding and cranberry sauce in each of 4 glasses. Garnish with sugared cranberries and lemon peel.
WHITE CHOCOLATE PUDDING
3 Tbsp granulated sugar
¼ cup cornstarch
½ tsp salt
2½ cups whole milk
1½ cups heavy cream
2 (4-oz) bars white chocolate, broken up
4 Tbsp unsalted butter
1 tsp vanilla extract
1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.
2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.
3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.
4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.
Makes 4 servings.
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4
Triple chocolate pudding
Layer dark, white, and milk chocolate puddings (recipes below) in each of 4 glasses. Top with mixed chocolate shavings.
DARK CHOCOLATE PUDDING
6 Tbsp granulated sugar
¼ cup cornstarch
¼ cup unsweetened cocoa powder
½ tsp salt
2½ cups whole milk
1½ cups heavy cream
2 (4-oz) bars bittersweet chocolate, broken up
4 Tbsp unsalted butter
1 tsp vanilla extract
1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.
2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.
3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.
4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.
Makes 4 servings.
WHITE CHOCOLATE PUDDING
3 Tbsp granulated sugar
¼ cup cornstarch
½ tsp salt
2½ cups whole milk
1½ cups heavy cream
2 (4-oz) bars white chocolate, broken up
4 Tbsp unsalted butter
1 tsp vanilla extract
1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.
2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.
3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.
4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.
Makes 4 servings.
MILK CHOCOLATE PUDDING
3 Tbsp granulated sugar
¼ cup cornstarch
3 cup unsweetened cocoa powder
½ tsp salt
2½ cups whole milk
1½ cups heavy cream
2 (4-oz) bars milk chocolate, broken up
4 Tbsp unsalted butter
1 tsp vanilla extract
1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.
2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.
3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.
4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.
Makes 4 servings.
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5
Cookies and cream pudding
Make white chocolate pudding (recipe below). In each of 4 glasses, layer pudding and 2 chopped cream-filled chocolate cookies. Garnish with more cookies.
WHITE CHOCOLATE PUDDING
3 Tbsp granulated sugar
¼ cup cornstarch
½ tsp salt
2½ cups whole milk
1½ cups heavy cream
2 (4-oz) bars white chocolate, broken up
4 Tbsp unsalted butter
1 tsp vanilla extract
1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.
2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.
3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.
4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.
Makes 4 servings.
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6
Caramelized pear and raspberry pudding
Make dark chocolate pudding (recipe below). While it chills, melt 2 Tbsp unsalted butter in a large nonstick skillet. Sprinkle in ¼ cup sugar and cook until foamy. Add 2 peeled, cored, sliced ripe pears and cook over medium-high heat, gently stirring, until lightly browned, 5 minutes. Remove pears from heat and stir in 1 cup fresh raspberries; cool. Layer pudding with pears and raspberries in each of 4 glasses.
DARK CHOCOLATE PUDDING
6 Tbsp granulated sugar
¼ cup cornstarch
¼ cup unsweetened cocoa powder
½ tsp salt
2½ cups whole milk
1½ cups heavy cream
2 (4-oz) bars bittersweet chocolate, broken up
4 Tbsp unsalted butter
1 tsp vanilla extract
1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.
2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.
3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.
4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.
Makes 4 servings.
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7
Double bourbon-pecan pudding
Make dark chocolate pudding (recipe below), adding 2 Tbsp bourbon along with milk and cream. While it chills, whip 1½ cups heavy cream, 3 Tbsp confectioners' sugar, and 1½ Tbsp bourbon until soft peaks form. Alternate layers of pudding and whipped cream in each of 4 glasses. Top with whipped cream and toasted pecans.
DARK CHOCOLATE PUDDING
6 Tbsp granulated sugar
¼ cup cornstarch
¼ cup unsweetened cocoa powder
½ tsp salt
2½ cups whole milk
1½ cups heavy cream
2 (4-oz) bars bittersweet chocolate, broken up
4 Tbsp unsalted butter
1 tsp vanilla extract
1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.
2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.
3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.
4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.
Makes 4 servings.