There was a time in my life where finding a plastic carton of supermarket chocolate pudding in my lunchbox would have absolutely made my day. And, while I still love a good chocolate pudding, my tastes have gotten a little more “grown up” since then.

Don’t let the plethora of boxed mixes fool you. Making your own chocolate pudding is easy, and SO MUCH better than the store-bought or instant stuff. For an extra-special treat, top your pudding with whipped cream and some chocolate crisp pearls for a dessert that will impress both young and old dinner guests.

Chocolate Pudding

Adapted from The Pioneer Woman

Ingredients

• 2 Large Egg Yolks
• 2 tbsp. Cornstarch
• 2 1/2 cups Whole Milk, Divided
• 1/2 cup granulated sugar
• 1/4 cup Unsweetened Cocoa Powder (Dutch processed, if you have it)
• 1/4 tsp. Salt
• 1 tsp vanilla extract

Directions

In a medium, heat-proof bowl, whisk the egg yolks, cornstarch, and about 1/4 cup of the milk. Once smooth and incorporated, set aside.

Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to barely a simmer over medium heat.

Remove the pan from the heat. While whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually, about 1/4 cup at a time. Once you have incorporated about half of the chocolate milk mixture into the eggs, pour everything back into the saucepan.

Cook over medium heat, whisking constantly, until the pudding has thickened and comes to a full boil.

Remove the pudding from the heat and stir in the vanilla extract. Pour the pudding into a bowl and press plastic wrap directly on the surface of the chocolate pudding so that a skin doesn’t form. Alternatively, divide the pudding equally in 4-6oz ramekins or pudding cups, then cover. Refrigerate for four hours or until completely chilled. Served your chocolate pudding with a dollop of whipped cream, if desired.