Chocolate Pudding from The Pioneer Woman Cooks: Dinnertime by Ree Drummond

We get it, it was just Thanksgiving, but if you’ve made it through your pumpkin and pecan pies, perhaps it’s time for this easy weeknight dessert! This chocolate pudding is rich, delicious, and perfect for chocolate lovers.

In The Pioneer Woman Cooks: Dinnertime, Ree Drummond, #1 bestselling author and Food Network personality at last answers that age-old question—“What’s for Dinner?”—bringing together more than 125 simple, scrumptious, step-by-step recipes for delicious dinners the whole family will love. In addition to containing this delicious recipe for Chocolate Pudding, this cookbook is a great holiday gift for any home cook! Purchase a copy from your favorite retailer today.



DSC_6836Turning vanilla pudding into chocolate pudding is just a matter of throwing in a little chocolate at the end! It’s a favorite quick dessert in our house, so I love to whip up a batch at the beginning of the week and watch the smiles unfold.

  • 1½ cups sugar
  • ¼ cornstarch
  • ¼ teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 2 vanilla beans (or 1½ teaspoons vanilla extract)
  • 2 tablespoons salted butter
  • 6½ ounces bittersweet chocolate, chopped fine
  • Unsweetened whipped cream, for serving (optional)
  1. In a medium saucepan, gently whisk together the sugar, cornstarch, and salt. (I say “gently” because if you stir cornstarch too quickly, you’ll have a cloud in your kitchen!) Pour in the milk and the egg yolks, then whisk until it’s all combined.
  2. Using a small knife, split the vanilla beans down the middle and use the backside of the knife to scrape out the seeds. Place the seeds in the pan, along with the scraped-out pods (they add extra flavor!). (If you’re using vanilla extract, just pour it in.)
  3. Turn the heat to medium and stir gently as the mixture starts to heat up. It will look like nothing is happening for a good 3 to 4 minutes, but before long it will be bubbling away! Let it bubble up for about 1 minute or so (this is what makes the pudding thicken), then remove the pan from the heat. Fish out and discard the empty vanilla pods, then stir in the butter.
  4. Add the chocolate and stir until the chocolate is totally melted and the pudding is smooth and you pretty much want to dive into the saucepan!
  5. Transfer the pudding to jars and glasses and serve immediately, or chill it for at least 2 hours. Top it with whipped cream, and go for it!

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