After trying this Chocolate Pudding, you will most likely have a new favorite pudding recipe. This smooth and decadent chocolate pudding is made with just a handful of ingredients and topped with a sweetened whipped cream, making it a wonderfully sweet dessert. Instant coffee is added to enhance the chocolate flavor in this decadent pudding. This recipe is definitely a chocolate lover's comfort food!
In a medium bowl, whisk the cocoa powder, cornstarch, and salt together until well combined. Slowly whisk in the cream. Try to work out as many clumps as you can. The mixture will start out thick but will thin out as you continue to add the cream.
Whisk in the egg yolks until well incorporated. You may find it easier to use a rubber spatula.
In a medium saucepan, heat the milk, sugar, and coffee, over medium heat. Stir with a whisk until the sugar dissolves. Remove from heat when small bubbles begin to form around the edges and the mixture is steaming.
Gradually add the hot milk into the cocoa mixture while whisking continuously. Whisk the cocoa mixture back into the saucepan.
Bring the pudding to a boil over medium-high heat, whisking slowly to prevent the bottom from scorching. As the pudding reaches a full boil, it will begin to thicken.
As soon as large bubbles begin to surface turn the heat down to medium and whisk vigorously for 2 minutes, then remove the pot from the heat. Whisk in the vanilla.
Transfer to 4 6-ounce ramekins and press plastic wrap directly onto the surface of the pudding to prevent skin from forming. Refrigerate for at least 2 hours.
Just before serving, top it with homemade whipped cream and chocolate shavings if desired.
Notes
Dutch-processed cocoa powder: I find that Dutch-process cocoa has a smoother flavor. It's less bitter. You can use natural cocoa if that's all you have.
Cornstarch: While potato starch, tapioca, rice starch, etc. are typical substitutes for cornstarch, I have not tested them with this recipe and can't guarantee results if you choose to use them.
Instant coffee: You may omit this if you prefer not to use it. You can also select decaffeinated coffee if you are concerned about the added caffeine.
Make ahead tip:
The pudding will remain good in the refrigerator for up to 3 days.