A simple chocolate flavored take on homemade pudding cups using rich cocoa powder, sugar, egg yolks, salt, and half and half.
Chocolate pudding cups were one of my favorite treats as a child. Now, I realize eating so many of them wasn't a great idea.
However, from time to time, I still get a craving for that chocolate flavored dessert. So, Kim and I decided to try making homemade pudding cups.
Since we had plenty of cocoa powder on-hand, creating the recipe wasn't a problem. She made her version and I made mine.
After trying both versions, we agreed that her's was the better of the two.
How to make homemade chocolate pudding cups?
First, start by placing a large saucepan on your stove-top. Add 2-cups of half and half (or milk) to the pan.
Next, ½-cup of sugar, ¼-cup of cocoa powder and ½-teaspoon of salt to the half and half.
After that, use a whisk to blend the ingredients together. I don't recommend using a spoon because it won't break down the cocoa powder.
At this point, you can turn the heat on to low and allow the mixture to cook until it starts to steam. Don't let it come to a boil!
Then, crack 4 eggs and separate the yolks from the whites. Place the yolks into a small mixing bowl. You can discard the egg whites.
When the dairy mixture starts to steam, turn off the heat, and pour about ¼-cup of the warm half and half mixture into the yolks. Whisk the yolks vigorously to combine.
- This process is called tempering the egg yolks. By warming them, it should prevent them from scrambling when added to the saucepan.
Now, pour the warmed egg yolks into the saucepan. Turn the heat back onto low and allow the pudding to thicken as it cooks.
- You might need to remove the pan from the heat from time to time while whisking. Otherwise, the mixture will overcook and may separate.
Once the pudding thickens, (it should coat the back of a spoon) remove the pan from the heat and turn off the burner.
If needed, press the pudding mixture through a mesh sieve. You'll need to do this step is some of the egg yolks scrambled.
Afterward, transfer the homemade pudding cups into individual serving dishes or into a large bowl.
Last, cover the container(s) with plastic wrap and place the chocolate pudding into the fridge to chill for at least 1 hour before serving.
Recipe Card with Ingredient Amounts and Instructions
- 2 cup(s) half and half, heavy cream or milk
- ½ cup(s) granulated sugar
- ¼ cup(s) cocoa powder
- ½ teaspoon(s) kosher salt
- 4 egg yolks
- In a large saucepan, whisk together the half and half, sugar, cocoa powder, and salt before turning on the heat. Once the ingredients are mixed, turn the heat on to low.2 cup(s) half and half½ cup(s) granulated sugar¼ cup(s) cocoa powder½ teaspoon(s) kosher salt
- Bring the mixture to a steep until it just begins to steam. While it heats, crack and separate 4 eggs. Place the yolks into a small mixing bowl.4 egg yolks
- When the half and half mixture starts steaming, turn off the heat. Pour a small amount of the warm mixture (about ¼ cup) into the egg yolks and whisk to combine. This will bring the yolks to the same temperature as the milk mixture without cooking them. Pour the egg yolks into the milk mixture and adjust the heat to medium.
- Put the heat back onto low and slowly heat the pudding. Whisk continuously until thickened, about 8 to 10 minutes. Then turn off the heat. When ready, the pudding will coat the back of a spoon when it’s the proper thickness.
- Pour the pudding through a mesh sieve to ensure no lumps remain. The pudding can be chilled in one large container or 4 smaller serving containers. Cover with plastic wrap and make sure the plastic wrap touches the pudding to keep a film from forming on the surface. Chill completely before serving.