Having a chocolate pudding makes our dessert experience better. And one of the famous puddings is Smitten Kitchen’s Chocolate Pudding Recipe.
It has a velvety texture and rich cocoa flavor, plus it gives me memories as I have been eating it for years. More importantly, it’s really easy to make it.
So, in this article, I will give you a Smitten Kitchen recipe, and we will discuss some common ingredients that you will need.
I will also share some throw tips and serving ideas, creative customization that nobody will tell you.
What Makes Smitten Kitchen’s Chocolate Pudding Special?
The first thing that makes Smitten Kitchen’s Chocolate Pudding special is its simplicity. You won’t need too many ingredients. You will need just simple ingredients like milk, cocoa powder, cornstarch, etc.
Secondly, when you buy chocolate pudding from a store, they are usually packed with artificial flavors and preservatives.
And being a health-conscious guy, I don’t recommend my readers to consume anything like that, especially when you can make it by yourself.
Smitten Kitchen’s chocolate pudding is also special if you love eating desserts like shortbread, brownies, etc., even for beverages, as you can pair it with them for a luxury experience.
Ingredients for Best Homemade Chocolate Pudding
Here are the secret ingredients that you will need to make the Smitten Kitchen’s best homemade chocolate pudding recipe.
Besides this, I will also give you some substitutes, but these are what I recommend first.
- 1/4 cup (50g) granulated sugar: You’ll use it to add the right amount of sweetness and balance chocolate and cocoa’s bitterness.
- 1/4 cup (25g) unsweetened cocoa powder: I recommend using Dutch-processed cocoa as it gives a more intense chocolate flavor while keeping the consistency smooth. Natural cocoa powder works, too, but the problem is it’ll give a more acidic taste.
- 2 tablespoons (20g) cornstarch: It’s very important for thickness and silky, luscious texture without making the pudding too heavy.
- 1/8 teaspoon salt: You’ll add a small pinch to enhance all the flavors that you’ll have in smitten chocolate pudding (it makes chocolate taste richer and more complex).
- 2 1/4 cups (540ml) whole milk: I don’t recommend using low-fat milk as it won’t give a velvety texture, while whole milk Provides creaminess and richness.
- 4 ounces (115g) dark chocolate (60-70% cacao): It’s a star ingredient! So you’ve to choose the best quality chocolate for taste and texture, such as Ghirardelli.
- 1 teaspoon vanilla extract: It’s important to add warmth and depth to chocolate’s natural flavors. I recommend using pure vanilla extract as it’s best for a richer taste than an artificial one.
Pro Tip: For a smitten kitchen chocolate recipe, chocolate is the main ingredient; that’s why you should use it from the best brands like Valrhona, Guittard, or Ghirardelli for a truly luxurious pudding experience
Ingredient Substitutes: Customize Your Pudding
If all ingredients aren’t available, then here are some easy substitutions to customize your chocolate pudding recipe without compromising its creamy texture and rich flavor:
- Milk: Instead of using whole milk, which is recommended, you can also use almond milk, oat milk, or full-fat coconut milk for a dairy-free version.
- Sugar – You can swap granulated sugar with honey, maple syrup, or a sugar substitute like stevia or monk fruit sweetener. By the way, if you’re using a liquid sweetener like honey or maple syrup, then don’t forget to reduce the amount of milk to maintain the right consistency.
- Dark chocolate: Replace semi-sweet chocolate for a milder flavor or milk chocolate for a sweeter pudding. If you want a sugar-free option, then go with unsweetened baking chocolate and increase the sweetener a little more.
- Cocoa powder: If you’re out of unsweetened cocoa powder, then carob powder is also a good alternative; it’ll make your chocolate pudding a caramel-like undertone.
Pro Tip: If you substitute some ingredients, then keep an eye on the texture; you should adjust thickening agents and liquids as needed for silky-smooth pudding.
Instructions for Smitten Kitchen’s Chocolate Pudding Recipe
Here is the step-by-step guide to making the best chocolate pudding from scratch.
1. Whisk dry ingredients:
Firstly, take a small saucepan and whisk together:
- 1/4 cup of sugar,
- 1/4 cup of cocoa powder
- 2 tablespoons of cornstarch
- 1/8 tablespoons of salt
Combine all these things and make sure that cornstarch is distributed perfectly and that there are no lumps in it later.
2. Add milk gradually:
Now pour 2 1/4 cups (2.25) of whole milk and start whisking it until the mixture becomes smooth, and make sure there are no dry pockets remaining.
Remember that you need to pour milk slowly to prevent clumping.
3. Cook over medium heat:
Once you have that mixture ready, you will want to place that saucepan over medium heat and cook it.
Meanwhile, you should stir it continuously using a whisk or silicone spatula until the mixture becomes thick and begins to bubble, which will take around 5 to 7 minutes.
By the way, you will get the idea that it is ready if the pudding starts coating the back of the spoon that you use.
4. Add chocolate and vanilla:
Remove the saucepan from heat instantly and add 4 oz of chopped dark chocolate and 1 tbsp of vanilla extract.
Again, start stirring until the chocolate is fully melted and the pudding has become silky smooth.
5. Strain and chill:
Once that pudding is nice and thick, you’ll want to strain it for an extra-smooth texture.
Just pour it through a fine-mesh sieve into a bowl.
Now, here’s a key step:
- Cover it with plastic wrap
- Make sure it touches the surface so you don’t end up with that weird skin on top.
After that, pop it in the fridge and let it chill for around 2 hours or until it’s ready to enjoy.
Troubleshooting Tips:
- Is pudding too thin? Okay, then consider cooking it for a few more minutes until it’s not properly thick.
- Is pudding too thick? Add some more milk, and make it as thin as you want.
- Lumpy pudding? You can simply strain it through a fine-mesh sieve to remove any clumps.
Tips for the Perfect Smitten Kitchen Chocolate Pudding
Here are some tips to perfect Smitten Kitchen Chocolate Pudding. I have tried these things, so I highly recommend that you follow them, too.
- Stop that skin from forming: I recommend you press plastic wrap directly onto the surface before chilling. This will keep air out and stop that thick layer that develops on top.
- Let it chill completely: You need to give it at least 2 hours to set the pudding. But if you can, let it sit overnight—the flavor will get even better, plus the texture will turn more creamy, too.
- Make it better: You can take the pudding up a notch if you top it with whipped cream, fresh berries, crushed nuts, or a pinch of sea salt.
Nutrition Value
Okay, so how many calories are in smitten kitchen chocolate pudding?
Here’s a quick breakdown per serving (based on six servings):
- Calories: 250
- Fat: 12g
- Sugar: 20g
- Protein: 5g
It’s much healthier than what you will get in store as it doesn’t contain artificial additives.
One the other hand, If you want it to be more healthy then use almond milk and reduce a little more sugar.
It’ll reduce overall calories and also sugar.
What to Serve with Chocolate Pudding
Here are some of my recommendations that you can pair with a smitten kitchen chocolate pudding recipe for a better experience.
Beverages:
- Hot coffee or espresso: The slight bitterness of coffee will bring out the deep, rich chocolate flavor.
- A glass of red wine: I personally haven’t tried it, but you can have a good Cabernet Sauvignon or Merlot. They’ll taste good with dark chocolate, as they can also balance sweetness with bold depth. (I’d like to know your experience if you serve it)
- Cold milk or almond milk: If you add it, then you’ll have a classic combo for a creamy, refreshing contrast.
Toppings:
- Fresh berries: You can have some fruits like strawberries, raspberries, or blackberries; they’ll add a juicy, tart contrast to pudding.
- Whipped cream or coconut cream: It’ll give the pudding a more soft and dense texture.
- Crushed nuts: Although I really love pistachios, almonds, pecans, and hazelnuts, they are something that you can try; they’ll give a satisfying crunch.
Dessert Pairings:
- Shortbread cookies: They’re buttery and crispy, and they taste good with smooth pudding.
- Brownie bites: If you pair it, you’ll have a double chocolate experience. Pairing with fudgy brownies is a win.
- Vanilla ice cream: Warm pudding with a scoop of cold, creamy ice cream? Absolutely irresistible; just give it a try.
These are some pairing options, and some of them I have tried by myself, like fruits, but not all.
However, this chocolate pudding isn’t limited to just these things. You can pair it with something that you like.
Why This Recipe Beats Store-Bought Pudding
Well, there is no comparison between homemade and store-bought chocolate pudding.
If you buy from the store, it contains some artificial preservatives.
On the other hand, when you are making it at home, it’s more fresh, more creamy, rich, and customized, most importantly preservative-free.
Because of all these things, I consider homemade pudding to be better than store-bought pudding.
Smitten Kitchen Chocolate Pudding Variations
You can try mixing things up; here are some things you can try with this easy chocolate pudding recipe:
- You can add one teaspoon of espresso powder for a mocha flavor.
- Layer it with cookies for a decadent trifle.
- Serve it with a glass of red wine or a cup of coffee.
Conclusion
This was the smitten Kitchen’s Easy Chocolate Pudding Recipe. And I recommend you must try it. I’m sure it will impress you and anyone who serves it.
You can’t especially avoid making it on a special occasion and pairing it with desserts like brownies, shortbreads, Smitten Kunafa, etc.
You can also take it to another level by topping it with fresh berries, cream, or nuts.
Did you know that you don’t get these toppings in the traditional smitten Kitchen’s Chocolate Pudding Recipe?
Frequently Asked Questions (FAQs)
Here are a few more important things that you need to know for a perfect homemade chocolate pudding recipe.
Can I make this pudding ahead of time?
Yes, you can make it before the time. You will just want to use an airtight container and keep that container in a fridge. If you do so for 3 days, everything will be fine and fresh.
But next time, when you serve it, make sure to stir it a bit for the best texture.
Can I use milk chocolate instead of dark chocolate?
Yep, you can use milk chocolate for pudding instead of dark chocolate. But if you are using it, make sure to adjust the sweetness, as milk chocolate is naturally more sweet and creamy.
And they have a mild chocolate flavor. But if you want an intense and rich flavor, then use dark chocolate.
What if my pudding doesn’t set?
If it remains thin, you have to cook it more while stirring until it gets properly thick.
And if it doesn’t set, just take one tablespoon of cornstarch with some cold milk. Add it to pudding and cook for around 2-3 minutes.
Cook until the texture improves, and then you will have the best homemade chocolate pudding.
Can I freeze chocolate pudding?
Yes, you can do that, but freezing will change texture, so you can make it a little grainy, and after freezing, you will have to whisk it well and then serve.
How can I make my pudding extra silky smooth?
You should just strain the pudding through a fine mesh sieve before chilling. It will remove lumps and give you a perfect, extra-silky texture.
Smitten Kitchen’s Chocolate Pudding Recipe
Ingredients
- 1/4 cup 50g granulated sugar
- 1/4 cup 25g unsweetened cocoa powder
- 2 tablespoons 20g cornstarch
- 1/8 teaspoon salt
- 2 1/4 cups 540ml whole milk
- 4 ounces 115g dark chocolate (60-70% cacao), chopped
- 1 teaspoon vanilla extract
Instructions
Whisk dry ingredients:
- In a small saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until well combined.
Add milk gradually:
- Slowly pour in the milk while whisking to ensure there are no lumps.
Cook over medium heat:
- Place the saucepan over medium heat, stirring continuously until the mixture thickens and begins to bubble (about 5-7 minutes).
Add chocolate and vanilla:
- Remove from heat and stir in chopped dark chocolate and vanilla extract until smooth.
Strain and chill:
- Strain the pudding through a fine-mesh sieve into a bowl for a silky texture. Cover with plastic wrap (directly touching the surface) and refrigerate for at least 2 hours before serving.
Notes
- For a dairy-free version: Use almond milk or coconut milk instead of whole milk.
- For a sugar-free version: Replace sugar with a sugar substitute like monk fruit or stevia.
- For extra richness: Use premium-quality dark chocolate such as Valrhona or Ghirardelli.
As a passionate home cook and food enthusiast, I’m specialize in recreating popular café and restaurant-style chocolate recipes at home. I have experience in testing and customizing various chocolate-based dishes, I focus on using fresh, high-quality ingredients to make preservative-free, delicious treats. My goal is to help chocolate lovers enjoy their favorite recipes with a homemade touch and personalized twists.