This Chocolate Pudding recipe is full of creamy, rich chocolate flavor topped with clouds of meringue. Get this chocolate pudding recipe that is sure to become a family favorite.
This Chocolate Pudding Recipe is an old favorite dessert recipe in my family. I remember Mama and my grandmother both making it routinely for family events and special occasions.
Since I always loved to help in the kitchen, it was my job to help gather together all the ingredients, stand as close as possible while she cooked the chocolate pudding and advise her when I thought it was ready. I love how she included me and made me think she couldn’t possibly make it right without my help! Gosh, I sure hope I have the same level of patience with my son that they both had with me!
I will say though that watching the egg whites turn to froth as we made the meringue had to be my favorite part of the chocolate pudding making process. From one minute they looked like a big ol’ mess and then, with a few more minutes of whipping that seemed like magic, they were mounds of puffy clouds ready for topping our chocolate pudding.
The smell in the house when we’d pull the chocolate pudding out of the oven just as the meringue had turned the perfect hint of gold was always amazing and one that I brings back so many memories when I smell it now.
Here’s my family’s Chocolate Pudding Recipe. Hope you love it.
Chocolate Pudding Recipe
Ingredients
- 3 tablespoons unsweetened cocoa powder
- 1 cup sugar
- 2 tablespoons all-purpose flour
- pinch kosher salt
- 2 cups milk
- 2 eggs, separated
- 1/2 cup butter
- 1 teaspoon vanilla extract
- Meringue Recipe
Instructions
- Place cocoa, sugar, flour, and salt into large saucepan. Mix thoroughly.
- Add 1 cup milk and stir until all dry ingredients are mixed well into milk. Add remaining milk and mix thoroughly.
- Heat over medium low heat until mixture begins to thicken, stirring continuously.
- Beat egg yolks. Pour small amount of chocolate mixture into egg yolks and mix thoroughly. Add egg-chocolate mixture back into pudding mixture, stirring continuously.
- Add butter and vanilla. Continue to heat until pudding is thickened.
- Pour into oven-safe bowl.
- Top with meringue and bake at 350 about 10 minutes until golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
My pudding does not seem very thick does it thicken when you bake it?
Yes. It will thicken as it is cooked and it will continue to thicken once removed from the oven.
My mother made this as a pie in a baked crust. A family tradition now with my grandkids.
Happy Thanksgiving Robyn!
I was inquiring whether this recipe could be doubled or not. My Momma made one similar to this, it served 12. But yours Robyn had a couple more ingredients that I liked.
Sincerely
Betty
I am going to make your recipe but have one question. Is that the correct amount of butter, one whole stick?
If you aren’t adding the meringue does it still need to be baked?
Hi Julie,
No. If you don’t want to add the meringue, you don’t have to bake. Enjoy! xo
My question is the same as Cora’s….one cube of butter?
Marilee,
I use 1 stick of butter (1/2 cup) for this recipe. Hope you enjoy it!
Hi there do you think this will thicken enough for a pudding pie made in a graham crumb crust? I would like it to be thick when I cut it not runny?
Tanya, I’m not sure this would ever set enough to slice as a pie. You would need to cook it much longer until it is very thick but it still may not be as you might want it. You may want to try my Chocolate Chess Pie Recipe or French Silk Pie Recipe