Hi Bold Bakers! The secret to rich, creamy American-style chocolate pudding is this: it doesn’t come in a box. Not that there’s anything wrong with instant pudding! Sometimes, it’s just the thing you need. But homemade chocolate pudding is as decadent as it is simple. Already have an account? Not all desserts have to be fancy, but they should all taste good. My chocolate pudding recipe is a classic — and better than the bowl from your favorite local diner too! I know those boxed puddings are easy, but you’ll be surprised at how easy it is to make pudding from scratch and how much it improves the taste. You’ll never go back! Have this on its own or pair it with some fresh berries. Raspberries and strawberries would be amazing. I prefer to top mine with a good spoonful of homemade whipped cream!
What Is American-Style Chocolate Pudding?
To me, pudding is a delicious, self-saucing steamed cake. But American pudding is nothing like that pudding. It’s more like a thicker, more chocolatey mousse. It’s a simple dessert, but it’s also one I’ve never seen anyone turn down.
What You Need To Make American-Style Chocolate Pudding
Measuring cups and spoons Sieve Mixing bowls Medium saucepan
How To Make American-Style Chocolate Pudding
This is a recipe you’ll be making again and again. Be sure to try it with my Decadent Chocolate Pudding Pie! Here is how you make chocolate pudding (get all the measurements below):
Gemma’s Pro Chef Tips For Making American-Style Chocolate Pudding
The bit of coffee does not add any coffee flavor, it just brings out the chocolate flavor. If you would like a more pronounced coffee flavor to make a mocha pudding, increase the coffee granules to 1 tablespoon. The plastic wrap directly on the surface of the pudding will prevent skin from forming. If you like pudding skin, divide the warm custard into individual serving bowls before chilling and chill uncovered until set. Don’t skip the straining step – this will remove any curds that may have formed when heating the yolks and will ensure that your pudding is silky smooth. Make sure you let the hot custard rest on the chopped chocolate for a full five minutes to allow the chocolate to fully melt before you stir everything together. You can replace the vanilla extract with ½ teaspoon of peppermint extract, 2 teaspoons of orange zest, a ½ teaspoon of cinnamon, or any other flavor that you like with chocolate – be creative and use a light touch – some flavors are stronger than others. You can always taste and add more.
How Do I Store American-Style Chocolate Pudding?
Store any leftover chocolate pudding in your refrigerator, tightly covered, for up to 3 days.
Make More Pudding!
Rice Pudding Brownie Bread Pudding Pumpkin Bread Pudding Irish Bread and Butter Pudding White Chocolate Bread Pudding Gemma’s Banana Bread Pudding
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
