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Best-Ever Chocolate Pudding


Best-Ever Chocolate Pudding

Best-Ever Chocolate Pudding

This chocolate pudding has a marvelous deep, rich flavor and ultra-smooth, creamy texture. Plus it's super-quick to make. You can serve it warm - for those who just can't wait to dig in to its chocolaty goodness - or well chilled. It's also fabulous served with a thin layer of cream poured over the top or a spoonful of softly whipped cream - or, just a tall glass of cold milk.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: Serves 6


  • 1 large egg
  • 2 1/4 cups milk, whole, low fat, or skim
  • 2/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 2/3 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons vanilla extract


1. In a small bowl, lightly beat the egg with a fork until blended and set aside.

2. In a heavy-bottomed medium saucepan, bring 1 1/2 cups of the milk, 1/4 cup of the sugar, and the salt to a simmer over medium heat.

3. Meanwhile, in a small bowl, mix the remaining 1/4 cup sugar, the cocoa, and cornstarch. Whisk in the remaining 3/4 cup of milk until blended. Whisk this mixture into pan. Bring to a boil, whisking constantly, and boil for 2 minutes.

4. Slowly whisk 1 cup of the hot milk mixture into the beaten egg until blended. Return this mixture to pan. Cook over medium-low heat, whisking constantly, for 2 minutes, or until the mixture has thickened (do not let the mixture return to a boil). Whisk in the vanilla extract until blended.

5. Pour the pudding mixture into individual serving bowls and serve warm, or pour it into a medium bowl, place a piece of plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until well chilled and set.

Recipe Notes

• The pudding will keep covered in the refrigerator for up to one week.
• You can use this pudding to make an old-fashioned chocolate pie. After you've made the recipe, pour it into a prebaked pie crust, or a store-bought or homemade graham cracker cookie crust. Refrigerate the pie until the pudding is set and top with swirls of lightly sweetened whipped cream.
• It's tricky adding eggs to a hot liquid as you need to do in this recipe, if you're not careful they will turn into scrambled eggs. To prevent this from happening, the eggs need to be "tempered," which means a small amount of the hot liquid (usually milk) is carefully whisked into them. This method brings the eggs up to a very high temperature without cooking them, and then they can easily be incorporated into the remaining hot mixture. When eggs are properly tempered like this, they have thickening properties that will help bring a pudding to the right consistency.
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