Mohamed Shili Pioneer Woman Chocolate Pudding is made with egg yolks, cornstarch, whole milk, sugar, and cocoa powder. This decadent Pioneer Woman Chocolate Pudding recipe creates a dessert that takes about 30 minutes to prepare and can serve up to 4 people.
Pioneer Woman Chocolate Pudding Ingredients
- 2 Large Egg Yolks
- 2 tbsp. Cornstarch
- 2 cups Whole Milk, Divided
- 1/2 cup Sugar
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 tsp. Salt
- 2 tsp. Chocolate Extract (or Vanilla Extract)
How To Make Pioneer Woman Chocolate Pudding
- Prepare Egg Mixture: In a bowl, whisk the egg yolks for about 60 seconds until they turn light yellow. Add cornstarch and 1/4 cup of milk. Whisk until smooth. Set aside.
- Heat Milk Mixture: In a saucepan, combine sugar, cocoa powder, salt, and the remaining milk. Heat it over medium-high heat until it reaches about 180-190ºF. You’ll see tiny bubbles forming at the sides.
- Combine Mixtures: Remove the saucepan from heat. Slowly add the hot milk mixture to the egg mixture while whisking constantly. This prevents the eggs from scrambling.
- Cook Pudding: Pour the combined mixture back into the saucepan. Cook over medium-high heat, keep whisking until it boils. Lower the heat and continue to whisk until the pudding thickens.
- Chill and Serve: Remove from heat, add chocolate or vanilla extract. Pour into a bowl and cover with plastic wrap touching the surface. Chill for 1-2 hours before serving.
What To Serve With Chocolate Pudding
Chocolate Pudding pairs well with gingersnap cookies, toasted coconut flakes, fresh raspberries, and sliced almonds. It also can be served alongside vanilla bean ice cream, salted caramel sauce, espresso-soaked ladyfingers, and hazelnut biscotti for a delightful variety of textures and flavors.
How To Store Chocolate Pudding
Refrigerate: Cool the Chocolate Pudding completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Chocolate Pudding. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The pudding can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Chocolate Pudding
In The Oven: Preheat the oven to 350°F (175°C). Place the leftover pudding in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Put a portion of the pudding in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the pudding to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Chocolate Pudding Nutrition Facts
- Calories: 290 kcal
- Carbohydrates: 42g
- Protein: 6g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 110mg
- Sodium: 200mg
- Potassium: 300mg
- Fiber: 2g
- Sugar: 32g
- Calcium: 150mg
- Iron: 1.8mg
Frequently Asked Questions
Can I use low-fat milk instead of whole milk in this recipe?
Yes, you can use low-fat milk instead of whole milk to reduce the fat content. However, this might affect the creaminess and thickness of the pudding. For best results, stick to whole milk or a combination of milk and cream.
How do I know when the pudding is thick enough?
The pudding is thick enough when it coats the back of a spoon and holds a line drawn through it with your finger. This usually happens just as the mixture begins to boil and then thickens as it cools.
Can this pudding be made in advance?
Yes, this pudding can be made up to two days in advance. Just be sure to cover it with plastic wrap directly on the surface to prevent skin from forming and store it in the refrigerator.
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Pioneer Woman Chocolate Pudding
Description
Pioneer Woman Chocolate Pudding is made with egg yolks, cornstarch, whole milk, sugar, and cocoa powder. This decadent Pioneer Woman Chocolate Pudding recipe creates a dessert that takes about 30 minutes to prepare and can serve up to 4 people.
Pioneer Woman Chocolate Pudding Ingredients
How To Make Pioneer Woman Chocolate Pudding
- Prepare Egg Mixture: In a bowl, whisk the egg yolks for about 60 seconds until they turn light yellow. Add cornstarch and 1/4 cup of milk. Whisk until smooth. Set aside.
- Heat Milk Mixture: In a saucepan, combine sugar, cocoa powder, salt, and the remaining milk. Heat it over medium-high heat until it reaches about 180-190ºF. You’ll see tiny bubbles forming at the sides.
- Combine Mixtures: Remove the saucepan from heat. Slowly add the hot milk mixture to the egg mixture while whisking constantly. This prevents the eggs from scrambling.
- Cook Pudding: Pour the combined mixture back into the saucepan. Cook over medium-high heat, keep whisking until it boils. Lower the heat and continue to whisk until the pudding thickens.
- Chill and Serve: Remove from heat, add chocolate or vanilla extract. Pour into a bowl and cover with plastic wrap touching the surface. Chill for 1-2 hours before serving.
