If you've never made homemade pudding before, you really need to do it! Yes, we will occasionally buy pudding cups and put them in lunchboxes, and maybe even make up a box of instant pudding mix if we need to be super quick, but nothing can compete with homemade pudding. Especially this Chocolate Buttermilk Pudding topped with a buttermilk whipped cream. It's rich, decadent, smooth, and perfect. It turns dessert night into something really special!
Chocolate Buttermilk Pudding
3/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup buttermilk
1 1/4 cups heavy cream
2 large egg yolks
1 large egg
1/3 cup semi-sweet chocolate chips
1 tablespoon butter
1 teaspoon vanilla
3/4 cup heavy cream
1/4 cup powdered sugar
1/4 cup buttermilk
Whisk together the first four ingredients in a large saucepan. Slowly whisk in 1 cup buttermilk to make a smooth paste. In a 2-cup glass measuring cup, whisk together 1 1/4 cups heavy cream, egg yolks, and egg. Slowly add cream mixture to the buttermilk mixture, whisking until well blended. Cook pudding over medium heat, whisking constantly about 10 minutes or until mixture begins to boil and thicken. Remove from the heat and add the chocolate chips, butter, and vanilla. Whisk until butter and chocolate are melted and pudding is smooth. Transfer to serving dishes or one large bowl to serve from later and cover top of pudding with plastic wrap directly on the warm pudding to prevent a skin from forming. Chill in the refrigerator for about 2 hours. When ready to serve, prepare the buttermilk cream by beating 3/4 heavy cream with powdered sugar and 1/4 cup buttermilk until soft peaks form. Top each pudding with some of the cream.
Gather your ingredients. You will need sugar, cocoa powder, cornstarch, salt, buttermilk, heavy cream, 3 eggs, semisweet chocolate chips, butter, and vanilla.
In a large saucepan, whisk together 3/4 cup granulated sugar, 3 tablespoons unsweetened cocoa powder, 2 tablespoons cornstarch, and 1/4 teaspoon salt. Slowly pour in 1 cup buttermilk and whisk to make a paste. In a 2 cup liquid measuring cup, whisk together 1 1/4 cups heavy cream, 2 egg yolks, and 1 egg.
Pour the cream mixture into the pan and whisk to blend. Cook over medium heat, whisking constantly, until the mixture comes to a boil and is thickened, about 10 minutes. Remove from the heat and add 1/3 cup chocolate chips. Stir until melted.
Add 1 tablespoon butter and 1 teaspoon vanilla and stir until butter is melted and pudding is smooth.
Divide the pudding among six serving dishes (or one large bowl you can dish out of later) and cover each pudding surface with a piece of plastic wrap touching directly on the warm pudding. This prevents it from forming a skin. Place the pudding into the refrigerator for about 2 hours to thicken.
When ready to serve, in a mixing bowl, combine 3/4 cup heavy cream, 1/4 cup powdered sugar, and 1/4 cup buttermilk.
Beat with a mixer until soft peaks form.
Put a generous dollop on each pudding before serving. This cream is so unique and tasty! The buttermilk gives it a little zing that is delicious and combines so well with this rich pudding!
Serve and watch everyone "mmmmm" and "aaaahhh" at this decadent dessert. You will see just how much better homemade pudding is!
Recipe Source: Recipe adapted from a recipe in Southern Living magazine