Why You’ll Love This Recipe
This dessert is the perfect blend of indulgent chocolate, fresh fruit, and crunchy nuts. The silky chocolate pudding is the star of the dish, offering a rich, creamy texture that melts in your mouth. The pistachios add a delightful crunch and a slightly savory flavor, while the strawberries bring a burst of freshness and natural sweetness. Whether you’re making it for a special dinner, a party, or just to satisfy your sweet tooth, this dessert is sure to impress with its beautiful presentation and balanced flavors.
Ingredients
For the Chocolate Pudding:
- 2 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tbsp cornstarch
- 1/4 tsp salt
- 2 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 4 oz semi-sweet chocolate, chopped (or chocolate chips)
For Topping:
- 1/4 cup pistachios, chopped
- 1 cup fresh strawberries, sliced
- Whipped cream (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Chocolate Pudding:
- In a medium saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt. Cook over medium heat, whisking constantly until the mixture starts to steam and thicken, about 5-7 minutes.
- In a small bowl, whisk the egg yolks. Gradually pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Then slowly whisk the egg yolk mixture back into the saucepan.
- Continue cooking the pudding over medium heat, whisking constantly, until it thickens further, about 2-3 minutes. Remove from the heat and stir in the butter, vanilla extract, and chopped chocolate. Keep stirring until the chocolate is completely melted and the pudding is smooth.
- Pour the pudding into individual serving dishes or a large bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool at room temperature for about 15 minutes, then refrigerate for at least 1 hour to fully chill.
To Serve:
- Once the pudding has set, top each serving with a handful of sliced strawberries and a sprinkle of chopped pistachios.
- Add a dollop of whipped cream on top if desired for an extra touch of indulgence.
Servings and Timing
This recipe makes about 4-6 servings. The pudding takes about 15 minutes to prepare, with 1 hour of chilling time for the perfect texture.
Variations
- Fruit Variations: Swap strawberries for other berries, such as raspberries, blackberries, or blueberries, to create a colorful and varied topping.
- Nut Variations: Replace pistachios with other nuts, such as almonds, hazelnuts, or walnuts, to suit your taste.
- Vegan Version: For a dairy-free version, use almond milk or coconut milk and substitute the butter with coconut oil or dairy-free margarine.
- Spices: Add a pinch of cinnamon or cardamom to the pudding for an extra layer of flavor.
Storage/Reheating
- Storage: Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
- Reheating: This pudding is best served chilled, but if you prefer to enjoy it warm, gently reheat in the microwave or on the stovetop over low heat, stirring frequently.
FAQs
1. Can I make the chocolate pudding ahead of time?
Yes! The pudding can be made a day or two in advance. Just be sure to cover it with plastic wrap to prevent a skin from forming.
2. Can I use a different type of chocolate for the pudding?
Yes, you can use dark chocolate, milk chocolate, or even white chocolate for a different flavor profile. Adjust the sugar levels if using sweeter chocolate.
3. Can I use a sugar substitute for the pudding?
Yes, you can use a sugar substitute like stevia, erythritol, or monk fruit sweetener to reduce the sugar content. Just follow the equivalent measurements on the package.
4. Can I use frozen strawberries instead of fresh?
Fresh strawberries are preferred for this dessert, but you can use thawed frozen strawberries in a pinch. Just make sure to drain excess liquid from them.
5. Can I add more toppings to the pudding?
Absolutely! You can add extra toppings like chocolate shavings, coconut flakes, or even caramel sauce to enhance the flavor and texture.
6. Can I make the pudding with oat milk or another non-dairy milk?
Yes, oat milk, almond milk, or coconut milk can be used as substitutes for the whole milk in the recipe for a dairy-free option.
7. Can I skip the cornstarch in the pudding?
The cornstarch helps thicken the pudding. If you skip it, the pudding might not have the same creamy consistency, but you could substitute it with arrowroot powder or a different thickening agent.
8. How do I get a smooth, creamy texture for the pudding?
Make sure to whisk constantly while cooking the pudding and remove it from the heat as soon as it thickens. Using a fine sieve to strain the pudding before chilling can also help remove any clumps.
9. Can I use whipped cream from a can for topping?
Yes, you can use canned whipped cream as a quicker topping option if you don’t want to whip it yourself.
10. Can I make this pudding without eggs?
Yes, you can make a version of the pudding without eggs by using a custard base made with just milk, sugar, cocoa powder, and cornstarch. Simply cook until thickened without the need for egg yolks.
Conclusion
Chocolate Pudding with Pistachios and Strawberries is a rich, decadent dessert that combines the best of chocolate, nuts, and fresh fruit in one bowl. It’s a perfect treat for chocolate lovers, offering a smooth and creamy pudding paired with the crunch of pistachios and the sweetness of strawberries. Whether you’re serving it as a special treat after dinner or at a gathering, this dessert is sure to be a crowd-pleaser. Easy to make and utterly indulgent, it’s a sweet, satisfying way to end any meal!
PrintChocolate Pudding with Pistachios and Strawberries
Chocolate Pudding with Pistachios and Strawberries is a luxurious dessert that combines velvety chocolate pudding, crunchy pistachios, and fresh, sweet strawberries. The smooth, rich chocolate flavor pairs perfectly with the nutty crunch of pistachios and the bright freshness of the strawberries, making it an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes (including chilling time)
- Yield: 4-6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tbsp cornstarch
- 1/4 tsp salt
- 2 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 4 oz semi-sweet chocolate, chopped (or chocolate chips)
- 1/4 cup pistachios, chopped
- 1 cup fresh strawberries, sliced
- Whipped cream (optional, for garnish)
Instructions
For the Chocolate Pudding:
In a medium saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt. Cook over medium heat, whisking constantly until the mixture starts to steam and thicken, about 5-7 minutes.
- In a small bowl, whisk the egg yolks. Gradually pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Then slowly whisk the egg yolk mixture back into the saucepan.
- Continue cooking the pudding over medium heat, whisking constantly, until it thickens further, about 2-3 minutes. Remove from the heat and stir in the butter, vanilla extract, and chopped chocolate. Keep stirring until the chocolate is completely melted and the pudding is smooth.
- Pour the pudding into individual serving dishes or a large bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool at room temperature for about 15 minutes, then refrigerate for at least 1 hour to fully chill.
- To Serve:
Once the pudding has set, top each serving with a handful of sliced strawberries and a sprinkle of chopped pistachios. Add a dollop of whipped cream on top if desired for an extra touch of indulgence.
Notes
- For an extra smooth texture, strain the pudding before chilling to remove any lumps.
- If you prefer a dairy-free version, substitute whole milk with almond milk or coconut milk, and replace the butter with coconut oil.
- Feel free to swap pistachios for any other nut, such as almonds, hazelnuts, or walnuts.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg
