White Chocolate Pudding
Thick, creamy, and decadent, this White Chocolate Pudding recipe is made completely from scratch. Believe it or not, homemade pudding is so easy to make! Pair it with whipped cream, fresh raspberries, and shaved dark chocolate for a gorgeous Valentine’s Day dessert.
Creating This Easy Homemade Pudding
This white chocolate pudding recipe is incredibly easy to make.
And so delicious that I couldn’t even wait until dinner tonight to have some of the leftovers, but instead ate it at lunch! I’m sure I’ll be sorry later when I see my husband enjoying his and there is none left for me.
I added just a touch of lemon zest for a lemon-white chocolate version. It was the perfect background flavor and didn’t overpower the velvety smooth white chocolate. Definitely not a low-fat dessert, but paired with a light dinner I think it’s perfect.
Originally I wanted to garnish the pudding with raspberries. The grocery store was sold out, so pistachios it was.
Pistachios are one of my favorite nuts. Recently, I had some pistachio gelato and ever since have been inspired to use pistachios in a dessert. While this isn’t a pistachio-based dessert, they added a nice touch — both in flavor and in presentation.
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White Chocolate Pudding Ingredients
I made this homemade pudding from scratch, but don’t let that intimidate you. Making homemade pudding is just as easy as making the cook and serve kind sold at the grocery store.
Here’s what you’ll need to make white chocolate pudding recipe:
- Cornstarch
- Granulated sugar
- Salt
- Half and half
- Heavy cream
- Egg yolks
- White chocolate
- Whole milk
- Butter
- Vanilla extract
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
What Kind of White Chocolate Should I Use?
Using a high-quality white chocolate is super important for this white chocolate pudding. Here are some suggested real white chocolate options to consider when making this pudding recipe:
- Valrhona White Chocolate Blanc Opalys 33% Cocoa Bar
- Valrhona 4660 Ivoire Feve 35% White Chocolate Callets
- Green & Black’s Organic White Chocolate Bar, 30% Cacao
- Valrhona Ivoire White Chocolate Feves
I do not recommend using white chocolate chips found in grocery stores as they aren’t very good quality and won’t give as nice of flavor.
How to Make White Chocolate Pudding
This is an easy homemade pudding recipe that requires just 15 minutes of prep work, and then it’s ready to go into the fridge.
- Sift the cornstarch, sugar, and salt into a medium, heavy-bottomed saucepan.
- Slowly whisk in the half and half, heavy cream, and egg yolks. Next, whisk in the milk and white chocolate.
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Reduce the heat to medium and cook, stirring constantly, until the pudding coats the spoon very thickly.
- Stir in the butter and vanilla.
- Divide into six dessert dishes and refrigerate at least 3 hours, or up to 2 days.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for the Best Homemade Pudding
- You must stir the pudding constantly on the stove, otherwise the milk may scorch on the bottom of the pan. If that happens, you’ll have to start over from scratch (trust me, you’ll be able to taste the burnt bits in the pudding).
- I recommend using a good-quality, heavy-bottomed saucepan for this recipe. Again, you don’t want the pudding to burn on the bottom!
- Use a good quality white chocolate to make this recipe. The white chocolate is the star of the recipe, so don’t buy the cheap stuff.
- Use pretty dessert dishes or fancy cocktail glasses to serve the pudding in. It will look so special!
- Let the white chocolate pudding chill completely so it is set all the way through.
White Chocolate Pudding Recipe FAQs
Got questions about how to make pudding from scratch? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I Make White Chocolate Pudding In Advance?
Yes! You can make it ahead of time and store it in the refrigerator until serving. For best results, I recommend making it no more than a day in advance and covering the dishes in plastic wrap.
If you want to make the whipped cream ahead of time, this stabilized whipped cream will last longer without deflating.
Can I Use Regular Chocolate Instead?
If you’d like to experiment with using semi-sweet, milk, or even dark chocolate in this recipe, be my guest. The base method of the recipe shouldn’t really change.
However, I’ve only made this recipe as written and can’t speak to whether the white chocolate can be substituted one-for-one with another type of chocolate.
How Should I Garnish White Chocolate Pudding?
I like to garnish it with vanilla bean whipped cream, fresh raspberries, and shaved chocolate, but it really depends on what look you’re going for.
Other garnish ideas:
- Whole or Chopped Pistachios or Macadamia Nuts
- Fresh Strawberries
- Shaved White Chocolate
- Shaved Dark Chocolate
- Chocolate Curls
- Sugared Cranberries
- Dried Orange Slices (or lemon slices)
- Fresh Pomegranate Arils
You can easily mix up your garnishes for this homemade pudding depending on the season or occasion you’re making it for!
How Long Does Homemade Pudding Last?
I recommend storing this white chocolate pudding in the fridge in an airtight container. If stored properly, it will last up to five days.
Try This White Chocolate Pudding!
Next time you’re looking for a white chocolate dessert idea, give this recipe for homemade white chocolate pudding a try!
Did you love the creamy texture and gorgeous presentation? Leave a comment below and give it a review for others to see what you thought of this amazing dessert recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this delicious pudding!
More Easy Pudding Recipes:
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This Salted Caramel Budino recipe is such an easy Italian dessert! It features a cookie crust that’s topped with vanilla pudding and then a layer of homemade caramel sauce.
The combination of white chocolate pudding and dark chocolate pudding makes these Triple Chocolate Raspberry Pudding Parfaits deliciously rich!
This recipe for Dark Chocolate Orange Pudding is simple, yet decadent. It features 3 types of chocolate and a hint of orange, proving that pudding is not just for kids!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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White Chocolate Pudding
Thick, creamy, and decadent, this White Chocolate Pudding recipe is made completely from scratch. Pair it with whipped cream and chopped pistachios, or serve alongside fresh fruit.
Ingredients
For the White Chocolate Pudding
- 2 tablespoons Cornstarch
- 2 /3 cup Granulated Sugar
- 1/8 teaspoon Fine Sea Salt
- 1/2 cup Half and Half
- 1/2 cup Heavy Cream
- 3 Egg Yolks
- 6 ounces high quality White Chocolate,
- 2 cups Whole Milk
- 1 tablespoon Butter
- 1/4 teaspoon Vanilla Extract
Vanilla Bean Whipped Cream
- 1 cup Heavy Cream
- 1 teaspoon Vanilla Bean Paste
- 1 teaspoon Powdered Sugar
Garnishes
- Vanilla Bean Whipped Cream
- Fresh Raspberries
- Shaved Dark Chocolate
Instructions
Making the White Chocolate Pudding
- Sift the cornstarch, sugar, and salt into a medium, heavy-bottomed saucepan.
- Slowly whisk in the half and half, heavy cream, followed by the yolks.
- Next, whisk in the milk and white chocolate.
- Bring the mixture to a boil over medium-high heat, stirring constantly with a whisk.
- Reduce the heat to medium and cook, stirring gently but constantly with a wooden spoon, until the pudding coats the spoon very thickly, about 1 1/2 – 2 minutes.
- Stir in the butter and vanilla.
- Divide into 6 coupe glasses and refrigerate at least 3 hours, or up to 2 days.
Making the Vanilla Bean Whipped Cream
- Combine the cold heavy cream and vanilla or vanilla paste in a chilled non-reactive bowl.
- Whisk by hand or using an electric mixture until the cream holds a loose peak.
- A soft peak will hold a lazy curve when the beater or whisk is held upside down.
- Then, sprinkle the sugar on top of the whipped cream and continue beating until soft peaks are formed.
Garnishing the White Chocolate Pudding
- Serve with a dollop of whipped cream and garnish with fresh raspberries and shaved dark chocolate.
Notes
adapted from Cook’s Illustrated Double-Chocolate Pudding.
What Kind of White Chocolate Should I Use?
Using a high-quality white chocolate is super important for this white chocolate pudding. Here are some suggested real white chocolate options to consider when making this pudding recipe:
- Valrhona White Chocolate Blanc Opalys 33% Cocoa Bar
- Valrhona 4660 Ivoire Feve 35% White Chocolate Callets
- Green & Black’s Organic White Chocolate Bar, 30% Cacao
- Valrhona Ivoire White Chocolate Feves
I do not recommend using white chocolate chips found in grocery stores as they aren’t very good quality and won’t give as nice of flavor.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 971Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 135mgSodium: 116mgCarbohydrates: 208gFiber: 0gSugar: 205gProtein: 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Question: Do you not cook the mixture in steps 1-3?
Hi, in step 4 it says: Bring the mixture to a boil over medium-high heat, stirring constantly with a whisk.
Step 1 – 3 is explaining which ingredients to combine before you cook the mixture in step 4. Hope that helps.
This recipe looks so delicious! I shared this on my 37 Delicious White Chocolate Recipes Round up here: http://kristendukephotography.com/37-delicious-white-chocolate-recipes/#comments
Kristen
Nice photo! I have been wanting to try making a white chocolate pudding.
wow that looks amazing!
Oh, how I love this picture and I so want to try this recipe! YUM!
Yum. Thanks so much for sharing. I am going to have to make this. SOON.
Oh, YUM! And I love pistachios!
This looks so light yet decadent!
i just had to let you know that your blog is absolutely drool making all of your recipes are just my cup of tea ^_^i’ve learned the joys of cooking at 18 years young and i will constantly be coming to your site once i have my own kitchen to cook in oooohhh myyy the wonders i can’t wait to try and taste ^_^thank you!!!
Looks great! I want to try the lemon variation!
Oh wow!Thanks for posting this–been dying to know how you made it after your tweet yesterday!@GettingFreedom
I think I just shorted out my computer keyboard from drooling on it.