Chocolate Pudding

Marsha Gardner


There was dessert every night at my grandma's even if it was only pudding or jello. She mad homemade chocolate pudding often and it was always served with real whipped cream.


★★★★★ 1 vote



  • 1/3 c
  • 2 Tbsp
  • 2 Tbsp
    unsweetened cocoa powder
  • 1/4 tsp
    kosher salt
  • 2 c
  • 2 large
    egg yolks, lightly beaten
  • 4 oz
    semi-sweet baking chocolate, finely chopped
  • 1 tsp
    butter, unsalted, room temperatre
  • 1/2 c
    heavy cream
  • 1 Tbsp
    powdered sugar
  • 1/4 tsp
    pure vanilla extract
  • ·
    chocolate curls for garnish if desired

How to Make Chocolate Pudding


  1. Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat.

    Add chocolate and butter; whisk until melted.
    Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface.
  2. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days).

    Whip cream vanilla and powdered sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream and a chocolate curl for garnish.

Printable Recipe Card

About Chocolate Pudding

Course/Dish: Puddings

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