← All recipes

Sweets · American

Chocolate Pudding

Silky, spoon-coating, properly chocolatey pudding made in one saucepan.

Hands-on
20 min
Hands-off
4 h
Total
4 h 20 min
Makes
6 small cups
Serves
6

About 10 minutes of measuring and whisking, 8 minutes at the stove, then at least 4 hours in the fridge to set (overnight is even better). Whipped cream takes 5 minutes just before serving. About 4 hr 28 min in total.

  • easy
  • vegetarian
  • gluten-free
  • make-ahead
  • kid-friendly
  • chocolate

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Chocolate Pudding
Amount
Units

Ingredients

You need: medium non-reactive saucepan (stainless steel or enamel) · medium bowl · whisk · ladle or measuring jug · 6 small cups or ramekins · cling film (plastic wrap) · chilled bowl and whisk or hand mixer (for the cream)

Contains: milk · egg

Method

  1. Heat the chocolate milk

    In a non-reactive saucepan, combine 355 ml (1 1/2 cups) of the milk, 100 g (1/2 cup) sugar and 28 g (1/3 cup) cocoa. Heat over medium-high, whisking, until it simmers, then take it off the heat.

    Ready when: Small bubbles appear around the edge and the cocoa has dissolved with no dry specks.

  2. Mix the yolk base

    In a bowl, whisk the remaining 120 ml (1/2 cup) milk with 4 tsp cornstarch, 1/4 tsp salt, the 3 egg yolks and 2 tsp vanilla until smooth.

  3. Temper the yolks

    Pour the hot chocolate milk into the yolk mixture slowly, a ladleful at a time, whisking the whole time.

    Otto tried this firstOtto tips the yolks straight into the hot pan and gets chocolate scrambled eggs. Hot into yolks, slowly, while whisking: that's tempering.

  4. Boil and thicken

    Pour everything back into the saucepan. Whisk constantly over medium-high heat until it comes to a full boil, then turn the heat down so it simmers and keep whisking for 2 to 3 minutes more.

    Ready when: Big bubbles break the surface at the full boil; after 2-3 minutes of simmering the pudding is thick, glossy and coats the whisk. Because it boils, the yolks are well past the 71°C (160°F) that egg dishes need.

  5. Pour and chill

    Divide the pudding among 6 small cups. Press cling film right onto the surface of each (this stops a skin forming), then refrigerate for at least 4 hours, ideally overnight.

    Ready when: Set: it holds its shape on a spoon and doesn't run when you tilt the cup.

  6. Whip the cream (optional)

    Just before serving, whip 175 ml (3/4 cup) whipping cream with 28 g (1/4 cup) confectioners' sugar in a chilled bowl until soft peaks form. Spoon a little on each pudding.

    Otto tried this firstOtto keeps whipping 'to be safe' and the cream turns grainy. Stop at soft peaks: the tips just flop over.

Swaps

Don’t swap

  • Use natural cocoa powder as written; the recipe calls for it specifically.

Make ahead, store & reheat

Make ahead
Make it the day before: the overnight chill gives the best set. Whip the cream just before serving.
Storage
Keep covered in the fridge and eat within 3 to 4 days. Don't leave it out for more than 2 hours.

If something goes wrong

  • Skin on top Why: Air reached the surface as it cooled.
    Press cling film directly onto the pudding before chilling.
  • Grainy whipped cream Why: Over-beaten.
    Stop at soft peaks.

Good to know

  • An egg-free cocoa pudding cooks the same way: whisk constantly over medium heat until it boils, then boil and stir 1 minute more. Pudding can also be eaten warm, though it is softer.
  • Save the 3 egg whites: covered in the fridge they keep 2 to 4 days.

Safety

  • This pudding uses egg yolks: it must come to a full boil, so the eggs are fully cooked. Don't taste the mixture before it has boiled.
  • Wash hands and tools after separating the raw eggs.
  • Boiling pudding is thick and sticky and can spit and burn skin. Use a long whisk, keep the pan handle turned inward, and kids should stir only with an adult right beside them.
  • Keep it in the fridge: milk-and-egg desserts shouldn't sit out for more than 2 hours.