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Classic chocolate pudding – a timeless dessert with a rich flavor, silky-smooth texture, and simple ingredients. In this recipe, I make the pudding with milk, egg yolks, cocoa powder, and cornstarch (all things you probably already have in your kitchen). The result is a thick, creamy, and delicious treat – no fancy thickeners or hard-to-find ingredients needed.
This pudding is perfect for making ahead: it keeps beautifully in the fridge for several days and holds its shape well. Serve it in individual dessert cups or in one big dish, topped with grated chocolate, whipped cream, or nuts. Below, you’ll find a detailed, step-by-step guide on how to make this chocolate pudding at home.
In a large bowl, whisk together 2 egg yolks, 2 tablespoons of corn starch, and 60 ml of milk until the mixture is completely smooth.
Next, grab a saucepan and add the sugar, cocoa powder, and the remaining milk (about 480 ml).
Place over medium heat and warm it up well (but don’t let it boil!). Make sure to stir the mixture constantly.
Once it’s nice and hot, remove the saucepan from the heat. Pour half of the mixture into a pitcher or jug with a spout—this will make it easier to pour the liquid slowly later on.
Start whisking the egg mixture (from step one) vigorously, and at the same time, very slowly (in a thin stream), pour in the chocolate mixture from the pitcher. Keep stirring, and then add the remaining cocoa mixture from the saucepan, still mixing constantly.
Once everything is well mixed, pour the resulting mixture back into the saucepan you used earlier and set it over medium heat. Stir constantly and cook until the mixture thickens (you’ll notice it getting glossier as it cooks). As soon as you see the first bubbles appear, remove the saucepan from the heat.
Add the butter and vanilla extract to the pudding, then stir until both are fully dissolved.
Next, pour the pudding into a bowl or container and cover it tightly with plastic wrap, making sure the wrap touches the surface of the pudding. Pop it in the fridge and let it chill completely (I left mine overnight).
Once chilled, your pudding is ready to enjoy! When serving, feel free to top it with chocolate shavings, chopped nuts, whipped cream, or a scoop of vanilla ice cream. Dig in and enjoy!
For a rich chocolate flavor, it’s best to use unsweetened cocoa powder with a high fat content (at least 20%). Look for cocoa labeled “alkalized”—it gives a deeper color and a smoother taste.
Finished pudding can be stored in the fridge for up to 3–4 days. Keep it in a covered container or with plastic wrap pressed directly onto the surface. Don’t freeze pudding—it loses its texture once thawed.
Serving Size135 g
Servings4
Calories 310 kcal
Total Fat 13.5 g
Total Carbohydrate 41 g
Protein 7.8 g
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