Ultimate Chocolate Pudding

Photo by José Picayo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 373 calories
    • Fat 20 g
    • Sat Fat 11 g
    • Cholesterol 232 mg
    • Sodium 88 mg
    • Protein 9 g
    • Carbohydrate 41 g
    • Sugar 30 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 161 mg


  1. Check 1/4 cup sugar
  2. Check 1/4 cup cornstarch
  3. Check 2 tablespoons unsweetened cocoa powder
  4. Check pinch kosher salt
  5. Check 2 cups whole milk
  6. Check 4 large egg yolks
  7. Check 2 tablespoons unsalted butter, cut into pieces
  8. Check 3 ounces semisweet chocolate, chopped
  9. Check 1 teaspoon pure vanilla extract
  10. Check whipped cream, for serving


  1. Set a fine-mesh sieve over a medium bowl. In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt. Gradually whisk in the milk, then the egg yolks.
  2. Cook the milk mixture over medium heat, whisking constantly, until thickened to the consistency of mayonnaise, 7 to 8 minutes. Continue to cook, whisking, for 1 minute more. Remove from heat and pour through the sieve into the bowl, pushing the mixture through gently with a rubber spatula or spoon. Add the butter and chocolate and stir until melted. Mix in the vanilla.
  3. Press a piece of plastic wrap directly on the surface of the pudding and refrigerate for at least 2 hours and up to 2 days. Before serving, gently stir the pudding to loosen it. Serve with the whipped cream.