Indulge in the rich, velvety texture of Homemade Chocolate Pudding without cornstarch. Get ready to unearth the hidden secrets of creating this delightful dessert that promises an irresistible blend of decadence and smoothness. Say goodbye to store-bought versions and hello to uncompromising flavor as we dive into this cornstarch-free chocolate pudding recipe.
Table of contents
- ❤️ Why You’ll Love This Easy Chocolate Pudding Recipe Without Cornstarch
- 🔑 Key to Success #1 – Start With Unsweetened Cocoa Powder
- 🔑 Key to Success #2 – Temper the Egg Yolks For Ultra-Rich Smoothness
- 🔑 Key to Success #3 – Use Milk Chocolate Chips For A Light And Sweet Result
- 📌 Get the Printable Recipe for Homemade Chocolate Pudding Without Cornstarch
Have you ever craved a velvety-smooth, irresistibly creamy chocolate pudding that surpasses anything you can buy from a store?
Well, get ready to embark on a culinary adventure because I’m about to reveal the secret ingredient that will take your homemade pudding to new heights of decadence.
We’ll also uncover the key to achieving that silky-smooth consistency through the delicate process of tempering.
But the journey doesn’t end there. We’ll uncover a hidden gem that adds a finishing touch of indulgence – milk chocolate chips.
Yes, those tiny morsels of heaven will elevate your pudding to heavenly heights.
And we’ll share not just one, but three key secrets that guarantee your success in creating this decadent chocolate pudding from just a few simple ingredients.
Disclosure – I may get a small commission for purchases made through affiliate links in this post.
❤️ Why You’ll Love This Easy Chocolate Pudding Recipe Without Cornstarch
This is our all-time favorite homemade chocolate pudding recipe, and I can’t wait to tell you why.
Now that you’ve unlocked the secret to the creamiest chocolate pudding, it’s time to explore yet another reason why this easy chocolate pudding recipe is worth getting excited about.
Corn starch is a common thickening agent used in many pudding recipes.
However, this particular recipe takes a different approach and omits cornstarch altogether.
But fear not, because this omission doesn’t mean sacrificing the velvety smoothness and richness that you crave in a delicious chocolate pudding.
Instead of using cornstarch, this recipe relies on a combination of high-quality milk chocolate chips, whole milk, and eggs to achieve that luscious consistency.
The milk chocolate chips melt beautifully into the mixture, infusing it with their creamy goodness.
The eggs add structure and richness, resulting in a pudding that is both silky and indulgent.
🔑 Key to Success #1 – Start With Unsweetened Cocoa Powder
The secret to achieving the perfect balance of chocolate flavor lies in the choice of cocoa powder.
Unsweetened cocoa powder is the foundation upon which this decadent dessert is built.
Its deep, intense chocolate flavor provides the base notes that harmonize with the other ingredients to create a symphony of taste in your mouth.
Unsweetened cocoa powder is the regular cocoa powder that you find at the grocery store, not Dutch-processed cocoa powder.
But why unsweetened cocoa powder?
The answer is simple. It allows you to control the sweetness level of your pudding.
By starting with unsweetened cocoa powder, you have complete control over the amount of sugar you add, giving you the freedom to adjust the sweetness to your personal preference.
To incorporate the unsweetened cocoa powder into your chocolate pudding recipe, begin by whisking it together with the brown sugar, granulated cane sugar, and a little salt, following the measurements found in the recipe card below.
This step ensures that the cocoa powder is evenly distributed and prevents any lumps from forming later on.
You don’t even need a double boiler to make this creamy pudding. A simple saucepan will do.
Next, slowly whisk two cups of milk into the dry ingredients.
As you whisk the hot milk mixture together, you’ll start to catch a whiff of the rich chocolate aroma, a promise of the delightful treat that awaits.
🔑 Key to Success #2 – Temper the Egg Yolks For Ultra-Rich Smoothness
Tempering the egg yolks may sound fancy, but it’s actually quite simple, and it’s the best way to ensure a smooth and creamy pudding.
The technique involves gradually raising the temperature of the egg yolks without scrambling them.
To do this, start by whisking the two egg yolks in a separate bowl until they are smooth and pale in color. Set this bowl aside for a moment.
Next, take a small spoonful of the hot chocolate mixture and slowly pour it into the bowl with the beaten egg yolks, whisking constantly as you do so.
This method of adding a small amount of the hot liquid to the eggs, while whisking vigorously, helps to slowly raise their temperature and prevent them from curdling.
Now that the egg yolks have been tempered, it’s time to bring everything together.
Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture, whisking continuously as you do so.
This will help to evenly distribute the egg yolks throughout the pudding mixture, creating a lusciously smooth and creamy texture.
With the egg yolks fully incorporated, continue cooking the pudding over medium heat until it thickens and reaches the desired consistency.
Remember to stir constantly to prevent any lumps from forming.
As the pudding cooks, the flavors will meld together, and the aromas will fill your kitchen, tantalizing your taste buds.
🔑 Key to Success #3 – Use Milk Chocolate Chips For A Light And Sweet Result
While semi-sweet chocolate chips are a common choice for many desserts, opting for milk chocolate chips can take your chocolate pudding to a whole new level of decadence.
The lighter, sweeter, and creamier nature of milk chocolate lends itself perfectly to creating a velvety smooth and lusciously rich pudding.
When melted into the mixture, the milk chocolate chips infuse the pudding with their distinctively creamy and sweet flavor.
The gentle warmth of the stovetop cooking process helps the chocolate melt seamlessly, ensuring that every spoonful of your chocolate pudding will be met with a silky, melt-in-your-mouth experience.
Not only do milk chocolate chips contribute to the amazing taste and texture of the pudding.
But they also add a depth of complexity to the overall flavor profile.
The combination of cocoa solids, milk, and sugar in the milk chocolate chips creates a harmonious symphony for your taste buds, leaving behind an unforgettable sweetness that is sure to satisfy even the most intense chocolate cravings.
So, if you’re looking for a chocolate pudding recipe that cuts out the cornstarch without compromising on taste or texture, this is the one for you.
To serve this delicious pudding, simply spoon it into individual serving dishes, and top with a dollop of whipped cream.
If you don’t have any whipped cream on hand, you can make it yourself by combining 1/4 cup of heavy cream with 1 tablespoon of powdered sugar and a splash of vanilla extract and whisking until soft peaks form.
Serve this simple chocolate pudding hot or allow it to cool to room temperature.
If you have any leftovers, which I doubt, be sure to store them in an airtight container with a piece of plastic wrap pressed down onto the surface of the pudding.
This will prevent the pudding from forming a “skin” unless you like that!
Overall, you can’t go wrong with this great recipe.
Follow the step-by-step instructions in the recipe card below for the velvetiest chocolate pudding around.
📌 Get the Printable Recipe for Homemade Chocolate Pudding Without Cornstarch
Save this Best Homemade Chocolate Pudding recipe without cornstarch to your favorite Chocolate Desserts board or your Pudding Recipes board.
Homemade Chocolate Pudding without Cornstarch
Ingredients
- 2 cups whole milk
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 Tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 2 egg yolks
- 2 Tbsp butter
- 1/4 cup milk chocolate chips
- 1 tsp vanilla extract
Instructions
- In a 1 quart saucepan over medium-low heat, combine brown sugar, white sugar, flour, cocoa powder, and salt.
- Slowly whisk in milk. Continue heating and whisking until the mixture thickens. Remove from heat.
- Place egg yolks into a small bowl then add a spoonful of the hot chocolate mixture to the egg yolks and stir vigorously for 30 seconds. Pour the egg mixture back into the saucepan and stir quickly to combine.
- Place the saucepan back over medium-low heat. Add in the butter and chocolate chips. Continue cooking until the pudding just barely starts to bubble and the pudding clings to the spoon.
- Remove from heat and stir in vanilla extract. Serve hot or at room temperature.
Notes
- You can substitute semi-sweet chocolate chips for the milk chocolate chips.