How to Make the BEST Old-Fashion Chocolate Pudding

This creamy dreamy rich and decadent pudding will have you licking the bowl long after it’s gone. With two different kinds of chocolate, it doesn’t get much better than this. Throw away those paper pouches and plastic cups because once you taste this old-fashion chocolate pudding you will never EVER go back!

First, I just want to say that I don’t even like pudding…. Or I didn’t use to. My husband is a chocolate pudding addict, so I tried a couple of recipes to make it homemade for him. Well, after some experimenting and adjustments, this pudding changed my life and my view of pudding.

Epic.

Anyhow, enough of my drooling.

What I love about old-fashion chocolate pudding

If you’re a true chocolate lover, you probably noticed how store-bought and instant pudding has this week chocolate “flavored” taste rather than giving you that real chocolate satisfaction. Well, this recipe has none of those imposter vibes! Rich, thick, and chocolatey… This pudding is what dreams are made of.

Directions

I like to have everything set up and ingredients gathered before I start any recipe. I think the French call this mise en place which means “everything in place.” Also, I would like to point out that if I know French cooking terminology then I must know how to make pudding…. 😊

Now that you know I’m a professional, we can continue.

Gather your pudding-making friends….

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Yes, I am aware that the salt, sugar, and cornstarch are missing here… fail.

Anyhoos….

These are the chocolates I used for this recipe. The bittersweet Is a particular favorite of mine and the German just adds a little sweetness.

I have to tell you, there is nothing sexier than unwrapping a baking chocolate bar… The paper unfolds to find a beautifully poured bar of creamy chocolate underneath… oh boy…

One day I will have to get some stills for you…

Well, once you get over that little process, chop that mother trucker up. What’s nice about baking bars is that they are labeled in chunks of ¼ oz per square so you don’t have to bother weighing them once you chop them up. We need 3 ¼ oz of German.

Then I recommend you weigh out the 3 ¼ oz. of bittersweet chips or take a gander at this great article on converting ounces of chocolate chips to cups: How to Convert Ounces of Chocolate Chips to Cups (leaf.tv).

Grab a medium-sized saucepan (what I call a “pot”) and add your sugar, cornstarch, and salt. Give em a toss, then add your milk and egg yolks. Now, I know my photos indicate that I added the milk and egg separately…. Guilty. However, I recommend that you give the eggs a quick whisk, add them to the milk with another quick whisk, and finally pour them directly into the pot with the dry ingredients.

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Now these guys have been waiting for this moment (making old-fashion chocolate pudding) their whole lives so make sure they know it’s time to play and whisk all the wet and dry together like the long-lost friends they are.

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Now turn the heat to medium-highish. You want to continually whisk this until it becomes thick and bubbly and the mixture sticks to the spoon. This process usually takes around 5-8 minutes. See how the mixture slides off the spoon in the first photo and is creamy and sticks in the second? This is where it’s at, baby.

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Fun Fact:

Do you know the difference between custard and pudding?

Traditionally custard uses eggs for thickening and pudding relies on cornstarch. So, that’s what makes this recipe fall in the old-fashion category. This could really be considered EITHER a pudding or a custard, I suppose.

I know I’m easily distracted. So now that we are nice and thick (around the middle and in the pot), we can turn the heat off and add the remaining ingredients: butter, vanilla, and chocolate. Stir, stir, stir!

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Once all the lumps are gone and everything is incorporated, pour that silky, scrumptious old-fashion chocolate pudding right into any serving dish you choose. Here I put it in a deep pie dish since I was going to use it for making a spooky Halloween dirt pudding. However, you could always do individual serving dishes like ramekins.

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All that’s left to do now is throw this bad boy in the fridge to chill for 2-3 hours. Something to note at this stage is that if you DO NOT like the skin that forms on the top of pudding when cooled, you can take a piece of plastic wrap and stick it right to the top of the pudding to chill. But if you are like my family and like that dense layer up top, go ahead and just stick a lid on it.

If you want a fun AND delicious idea to jazz this old-fashion chocolate pudding up for a spooky party or Halloween event, try out my Bloody Graveyard Pudding Pond! It’s sure to be a hit!