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The Best Chocolate Pudding


  • 5 egg yolks
  • 2 tbs unsweetened cocoa powder
  • 3 tbs corn starch
  • 1/2 c sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract no imitation
  • 2 tbs unsalted butter4oz semi-sweet chocolate - either baking chocolate or chips


  • In a medium size bowl, whisk together the egg yolks, cocoa, salt and cornstarch.
  • Pour milk in a medium saucepan, and bring to a boil.
  • Once milk is at a boil, take off heat and add a little bit at a time into the egg mixture.
  • Pour the mixture into another CLEAN (this is important - you do not want to scorch!) medium saucepan and add vanilla.
  • Whisk until it starts to thicken up, about 4 minutes.
  • Keep on whisking until the pudding is thick and glossy for about another 2 minutes.
  • Transfer the pudding to a clean bowl and incorporate the chocolate and butter and whisk together until incorporated.
  • Refrigerate for about an hour then divide the pudding into mini cups or bowls and serve.
  • Will keep for about 5 days in the refrigerator covered in plastic wrap.