Paula Deen Old-Fashioned Chocolate Pudding

Paula Deen old-fashioned chocolate pudding takes 15 minutes on the stove plus 4 hours of chilling and egg yolks, cream and semisweet chocolate to make a thick, silky stovetop dessert. It's an easy homemade chocolate pudding for potluck night, Sunday dinner or the holiday table, and it's make-ahead friendly.

Whisk constantly while the custard comes to a boil, because that keeps the egg yolks from scrambling on the bottom of the pan. Skip the whisking and you end up with a lumpy pudding instead of a smooth one.

Paula uses semisweet chocolate squares along with a spoonful of cocoa, so the pudding tastes like real melted chocolate and not just cocoa powder. Pressing plastic wrap right onto the surface while it chills also keeps a skin from forming, so every spoonful stays creamy.

Paula Deen Old-Fashioned Chocolate Pudding

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

460

kcal

Egg yolks, cream and cornstarch cook into a thick custard that melts around chopped chocolate until glossy and smooth. A long chill in the fridge then sets it into a rich, spoonable pudding.

Ingredients

• 4 large egg yolks
  

• 1½ cups whole milk
  

• 1 cup heavy whipping cream
  

• ¾ cup sugar
  

• ¼ cup cornstarch
  

• 1 tablespoon unsweetened cocoa powder
  

• ⅛ teaspoon salt
  

• 8 (1-ounce) squares semisweet chocolate, chopped
  

• 1 tablespoon Butter
  

• 1 teaspoon vanilla extract
  

Directions

• Whisk the base: Whisk 4 large egg yolks, 1½ cups milk, 1 cup cream, ¾ cup sugar, ¼ cup cornstarch, 1 tablespoon cocoa and ⅛ teaspoon salt in a medium saucepan until smooth. Make sure no cornstarch lumps are left before the pan goes on the heat.
• Cook the custard: Bring the mixture to a boil over medium heat, whisking constantly. Keep cooking and whisking for 3 to 4 minutes, until it's thick enough to coat the back of a spoon.
• Melt in the chocolate: Take the pan off the heat, then stir in 8 chopped 1-ounce squares of semisweet chocolate, 1 tablespoon butter and 1 teaspoon vanilla extract. Keep stirring until everything is melted and smooth.
• Cover the pudding: Pour the pudding into a medium bowl and cover it with plastic wrap. Press the wrap right onto the surface of the custard so a skin can't form.
• Chill until set: Refrigerate the pudding for about 4 hours, until it's thickened and cold. Then spoon it into dishes and serve.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Cuisinart fine mesh strainer set, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I keep a skin from forming on chocolate pudding?

Press plastic wrap directly onto the surface of the warm pudding before it goes in the fridge. With no air touching it, the top stays smooth and creamy.

Can I use milk chocolate instead of semisweet?

You can, but the pudding will taste sweeter and be a little softer. Since the recipe already has ¾ cup sugar, I'd stick with semisweet for a deeper chocolate flavor.

Can I make this chocolate pudding ahead of time?

Yes, it needs about 4 hours in the fridge to set anyway, so making it the day before works well. Keep the plastic wrap on the surface until you're ready to serve.

What if my pudding turns out lumpy?

Lumps usually mean the egg yolks cooked too fast or the whisking stopped. Pushing the warm pudding through a fine mesh strainer before chilling will smooth most of it out.

Can I use a double boiler instead of cooking it over direct heat?

A double boiler is gentler on the eggs, though it takes longer to thicken. Keep whisking the whole time and cook until the pudding coats the back of a spoon.