Melted chocolate integrating with cream to create this savory custard-like chocolate pudding. Top it with a dollop of homemade whipped cream and a sprinkle of chocolate bar pieces. Hot Cocoa Pudding is delightfully eaten heated or cooled!
All I can say is that I am SO ready for it to be summer time here in Utah. Which pretty much means, it won’t be 100 degrees (my desired temperature) until July! We live in a higher elevation, which means our summers are shorter and our winters are sooooo long!
Since we are all trying to get through this recent extremeness of brrr chilly temperatures… thought I’d throw in a little sweet treat I make all the time for my boys.
Hot Cocoa Pudding topped with whipped cream AND shavings of candy bar pieces on the top!
Hot cocoa AND chocolate pudding are two of our most favorite chocolaty fast treats I make in our home.
So, I thought I would just combine both of them together!
If you’ve never attempted making pudding from scratch before, it is really much more simpler than you would ever expect. You may not ever get to those pudding packages you have stored in the back of your cupboard after you make this kind of pudding. Unless you make cookies with that pudding package!
This is a no-fail kind of recipe. I promise.
- ½ cup sugar
- 3 tablespoons cornstarch
- ½ teaspoon salt (I used kosher salt)
- 4 (0.71 ounce, each) envelopes of hot cocoa mix, I used ones with mini marshmallows inside
- 4 egg yolks
- 3 cups whole milk
- ½ cup unsalted cold butter, cut into pieces
- 1 teaspoon vanilla
- 1 (4.25 ounces) large chocolate candy bar, I used Hershey's Symphony Creamy Milk Chocolate Bar. Save a square of the bar to garnish on top of the whipped cream. Use a vegetable peeler or a grater to shave the chocolate.
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- 1/4 cup powdered sugar
- In a heavy large sauce pan, whisk together the sugar, cornstarch, hot cocoa mix, and salt.
- Put on medium-high heat.
- Immediately add and whisk the milk and yolks (while burner is heating up).
- Continue to keep whisking while the liquid is heating up for 10 to 15 minutes.
- Once it starts to thicken and bubble, turn off burner and take the pan off the heat.
- Add the vanilla, pieces of candy bar, and cold butter pieces– while you are still stirring with your whisk.
- Once the butter and chocolate has melted, put into a bowl and cover with plastic wrap on the surface of the pudding to prevent a skin forming.
- Make sure the wrap is touching the pudding on the top.
- Refrigerator until cooled (about 2-4 hours) or over night.
- Mix with a hand mixer the heavy cream, vanilla, and powder sugar on low speed. Once everything is combined and starting to thicken, turn up the speed until you have peaks in the cream.
- Put a dollop on top of the pudding and garnish with shaved chocolate bar pieces.
Enjoy, my friends… and stay warm!