Rating: 3.5 stars
147 Ratings
  • 1 star values: 10
  • 2 star values: 22
  • 3 star values: 29
  • 4 star values: 29
  • 5 star values: 57
Charlyne Mattox


Credit: José Picayo

Recipe Summary

15 mins
2 hrs 15 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

373 calories; fat 20g; saturated fat 11g; cholesterol 232mg; sodium 88mg; protein 9g; carbohydrates 41g; sugars 30g; fiber 1g; iron 1mg; calcium 161mg.