Chocolate Pudding

Chocolate Pudding- Recipe by Ina Garten, serves 5

Just about everything home-made is not only more reasonable but also tastes fresher and better. Don’t get me wrong, I am all for simplifying things and taking short cuts but when the recipe looks easy and do-able, I usually opt for making it myself. Last week, I made chocolate pudding for a few of our friends. The pudding was lusciously smooth, rich and decadent! I don’t think now, I can go back to eating the instant chocolate pudding out of the box. This home made version of chocolate pudding was an instant hit with all!


  •  6 extra-large egg yolks
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 3 tablespoons cocoa powder ( I used Pernigotti Cocoa powder)
  • Pinch of salt
  • 2 cups milk
  • 1-ounce very good semisweet chocolate chopped ( I used Lindt, 70 percent cocoa)
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons heavy cream


Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt.

Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.

Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream and mix until the chocolate and butter are melted.

Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly. I decorated it with some dark chocolate curls on top!

Note: While cooking the pudding, it took  a good 12 to 15 minutes to thicken, I switched to a wire whisk after 5 minutes of stirring.

Note: If you don’t have a stand mixer, use a hand-held mixer.


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