Effortless Pioneer Woman Chocolate (Print Version)
# Ingredients:
→ Pudding Mix
01 -
2 teaspoons chocolate extract (or vanilla works too)
02 -
1/4 teaspoon salt
03 -
1/4 cup cocoa powder (unsweetened)
04 -
1/2 cup sugar (granulated)
05 -
2 cups whole milk, split into portions
06 -
2 tablespoons cornstarch
07 -
2 large egg yolks
→ Extras for Garnish
08 -
Fresh fruit like berries
09 -
Shaved chocolate
10 -
Whipped cream (homemade if possible)
# Instructions:
01 -
Take a bowl and beat the egg yolks until they're pale and fluffy. A minute of mixing is all it takes! Stir in the cornstarch and just 1/4 cup of the milk (save the rest for later). Mix until it’s lump-free and smooth. Keep this aside for now.
02 -
In a pan, combine the remaining milk, sugar, cocoa powder, and salt. Mix it all together and heat on medium. Don’t let it boil! The goal is to see bubbles form around the edges or heat up to about 180°F if you're using a thermometer. No thermometer? No problem - just watch for those bubbles.
03 -
Take the milk mixture off the heat. Pour half of it, really slowly, into the egg mixture while stirring constantly. This step is super important—it ensures your eggs don’t cook and turn into scrambled bits. Keep stirring until fully combined.
04 -
Put everything back into the pan and heat on medium high, stirring the entire time. When the mixture boils, turn the heat to medium low. Keep whisking until it reaches a thick, smooth texture—something that sticks nicely to a spoon. This should take 2–3 minutes after boiling.
05 -
Take the pudding off the heat and stir in the chocolate or vanilla extract. Pour it straight into your serving dishes or one big bowl if you'd prefer. Lay some plastic wrap directly onto the pudding surface to keep it from forming a skin (unless you like the skin, then skip this). Chill it in the fridge for at least an hour—two hours is better.
06 -
Once chilled, peel off the plastic wrap and stir again. Serve into bowls if you didn’t already, and top with whipped cream, shaved chocolate, or fresh berries to make it extra special. Then grab a spoon and enjoy!
# Notes:
01 -
Tastes best when eaten within 24 hours, but it will stay good in the fridge for up to 3 days.
02 -
Run the warm pudding through a fine strainer if you want it silky smooth before chilling.
03 -
Chocolate extract boosts the flavor, though vanilla works great too.
04 -
For a richer version, swap in half and half for part or all of the milk.