If you ask me chocolate pudding often gets overlooked as a dessert, and that’s quite a shame. Smooth, creamy, and easy to make from scratch this is a far cry from those chocolate pudding cups I loved as a kid. How about we glam up this pudding with a thick layer of gooey, also easy to make, salted caramel? Fancy enough for date night but easy enough for a random Tuesday my homemade Chocolate Pudding with Salted Caramel is certain to make any night special.
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Overall my general style is casual (hence the name of my blogs) and relaxed with a little surprise to fancy things up now and again. Think pearls with your favorite pair of jeans or a glass of Nebbiolo with pizza. That’s exactly what this dessert is. I first got the idea for this after making butterscotch budino but I thought dark chocolate would be a nice contrast to the caramel. Creamy homemade chocolate pudding takes me right back to childhood while luscious salted caramel calls to my sophisticated side.
How to Make Chocolate Pudding with Salted Caramel
Making homemade chocolate pudding from scratch is ridiculously easy (and who doesn’t love a delicious dessert with minimal effort?). Combine sugar, cornstarch, a dash of salt and milk (you can certainly use your favorite dairy milk alternative as well) in a pan and cook until it starts to thicken up (this takes about 10 minutes) stirring occasionally. Add your favorite chocolate ( I prefer bittersweet myself for a deeper chocolate flavor) and keep stirring until that has fully mixed in and your pudding is nice and thick. Remove the pan from the heat and stir in a bit of vanilla extract. After that just divide the pudding between 6 dessert cups ( I absolutely love these cute little Weck glass jars) and you my friend have just made some homemade pudding.
While the chocolate pudding is certainly tasty as is we’re going to level up with a layer of salted caramel. While the chocolate pudding is chilling in the fridge we’re going to put some granulated sugar in a pan over medium heat. Just sugar? Yep, just sugar for now. As the sugar cooks it will liquify and turn a deep amber color ( make sure you have a silicon spatula or spoon since this stuff can get sticky), this takes about 10 -12 minutes. At this stir in some cubed butter and then the heavy cream. Take the pan off the heat and stir in the vanilla and sea salt. Spoon the caramel over your chocolate pudding (lucky for you you’ll have leftover caramel sauce from this recipe) and sprinkle a bit more sea salt on top. Refrigerate the puddings for at least 2 hours and I promise your patience will be well rewarded.
If you like this chocolate pudding with Salted Caramel be sure to take a look at some of my other recipes!
Baileys Irish Cream Cheesecake Brownies
Chocolate Swirled Meringue Cookies
If you make this Homemade Chocolate Pudding with Salted Caramel please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Chocolate Pudding with Salted Caramel
Equipment
- ramekins
- medium saucepan
Ingredients
For the Chocolate Pudding
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/8 tsp salt
- 3 cups milk
- 1 cup bittersweet chocolate chips
- 1 tsp vanilla extract
For the Salted Caramel
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp sea salt, plus more for topping
Instructions
For the Chocolate Pudding
- In a medium saucepan combine the sugar, cornstarch and salt. Slowly add the milk and whisk thoroughly to ensure there are no lumps.
- Cook the milk mixture over medium low heat, stirring occasionally until it starts to thicken (about 10 minutes). Add the chocolate and continue to stir until its fully mixed and the pudding is thick (about 3-4 minutes). Remove the pan from the heat and stir in the vanilla extract.
- Divide evenly between 6 dessert ramekins and refrigerate while you make the caramel.
For the Salted Caramel
- In a small saucepan heat the sugar over medium heat, occasionally stirring with a silicon or rubber spatula, until the sugar has liquified and become amber in color.
- Add the cubed butter and stir until the butter has dissolved. Slowly add in the heavy cream and stir until its incorporated. Remove the pan from heat and the vanilla and sea salt.
Assembling the dessert
- Add the caramel sauce to the top of the dessert ramekins, about 2 tbsp per dish (or more if you would like). Sprinkle with additional sea salt if desired and refrigerate for at least 2 hours.
Notes
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Swathi says
This chocolate pudding with salted caramel looks delicious