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Home ► Recipes ► American

Best Chocolate Pudding

Updated: 10.18.23 | Marc Matsumoto | 84 Comments

5 from 3 votes
This decadent chocolate pudding from scratch comes together in about 15 minutes and will sate even the fiercest of chocolate cravings!
Recipe

I’m not much of a chocolate guy. After a big restaurant meal, I'll usually pass over chocolate desserts in favor of something light and fruity. If after reading that, you're thinking I must be from another planet, rest assured, I'm human and I do get an occasional chocolate craving. Perhaps it’s my palette's way of protesting all the chocolate that I pass up, but when the urge hits, it's pushy and unrelenting like a sleazy telemarketer.

This chocolate pudding is one of the fastest ways to douse those fiery cravings (though you could get there even faster with my molten chocolate omelette) and comes together in about fifteen minutes. For those of you who are thinking that that's fifteen minutes too long, let me describe for you the reward for your pittance of patience. The moment the thick chocolate pudding hits your tongue, it liquefies into a silky pool of rich chocolate bliss. Dark, sweet, and luscious with a hint of contrasting bitterness, this chocolate pudding is like a mainline of uncut cacao that'll sedate even the fiercest of chocolate cravings. Unfortunately, like most good things in life, your bowl of puddin' won't last for long, so be warned: that this chocolate pudding is habit forming.

Connoisseurs may argue that a pot de crème is a superior way of delivering chocolate into your system, but I’d like to see someone pull off a 15 minute pot de creme. Also, while this decadent chocolate pudding is far from healthy, it's made mostly with milk, and is set with yolks and cornstarch instead of just yolks, so it's a little less unhealthy, right? At least that’s what I tell myself as I lift spoon after spoon of this addiction-inducing pudding to my mouth.

I made this using Valrhona Caraïbe (66%) chocolate and Scharffen Berger cocoa, but any high quality chocolate and cocoa will do. By using chocolate buttons, you'll save yourself some precious time because you don't need to chop them up first. Once made, this chocolate pudding will keep for up to a week in the fridge, and it makes great trifles with fresh raspberries or bananas. To dress it up a bit, try drizzling an equally quick raspberry coulis on top.

📖 Recipe

Best Chocolate Pudding

5 from 3 votes
Print Pin
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Yield 6 serving

Units

Ingredients 

  • 2 cups whole milk
  • 5 extra large egg yolks
  • ⅛ teaspoon salt
  • ⅓ cup granulated sugar
  • 30 grams cornstarch (~¼ cup)
  • 15 grams unsweetened cocoa powder (~2 tablespoons)
  • 140 grams dark chocolate (65+% cacao)
  • ¼ cup heavy cream
  • 1 tablespoon cultured unsalted butter
  • 2 teaspoons vanilla extract

Instructions

  • Heat the milk in a small saucepan over medium heat until it's steaming and there are small bubbles coming up around the edges, but do not let it boil.
  • While the milk is heating, put the yolks, sugar and salt into the bowl of an electric mixer fitted with a whisk attachment. Whisk at medium high speed until the eggs are a shiny pale yellow color (about 2 minutes).
  • Add the cornstarch and cocoa powder and whisk until the mixture is smooth, scraping down the bowl as needed.
  • With the mixer running at low speed, slowly pour in the hot milk along the edge of the bowl being careful to avoid the whisk. A pouring shield will help.
  • Wash the saucepan out and then strain the pudding mixture back into the pot through a fine mesh sieve.
  • Put the pot back on the stove over medium heat and cook the chocolate pudding, stirring constantly with the spatula. Be sure to scrape up the bottom of the pan as the mixture thickens so it doesn't burn.
  • Your pudding is done when it's very thick and has reached 170 degrees F. Don't worry if some lumps form, provided you strained the mixture in step 5, the lumps should go away in the next step.
  • Turn off the heat and then add the chocolate a little bit at a time. Stir vigorously with the spatula to incorporate the melting chocolate and to break up any lumps.
  • Once all the chocolate has been added and your pudding is smooth, stir in the butter, cream and vanilla until uniformly incorporated.
  • The pudding can be served warm, or you can cover with plastic wrap pressed up against the pudding to chill.
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Comments

    5 from 3 votes (2 ratings without comment)

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    Recipe Rating





  1. Jin says

    March 10, 2021 at 6:46 am

    5 stars
    The best chocolate pudding ever! i like to add freeze dried raspberries or jaffa cakes (the orange makes the chocolate taste stand out so well!)

    I wonder if by leaving out the cocoa powder and chocolate this can become a vanilla pudding recipe as well?

    Reply
  2. aztcqn says

    January 29, 2019 at 2:35 pm

    This is decadent!!!! A little less unhealthy if using raw cream and butter. 🙂

    Reply
    • Marc Matsumoto says

      January 29, 2019 at 5:21 pm

      Hahaha, sometimes we need decadent, that's why I probably only make this once a year 😉

      Reply
  3. Marc Matsumoto says

    August 22, 2016 at 12:37 am

    Hi Mary, glad to hear you enjoyed it!

    Reply
  4. Mary Lee Borislow says

    August 21, 2016 at 7:27 pm

    I had egg yolks left from making angel food cake so decided to make this. It is a bit of busy work with all the stirring. Make sure to measure it all out and line it up before starting. Turned out great, really thick and creamy. Will definitely keep this recipe!!

    Reply
  5. Marc Matsumoto says

    March 14, 2016 at 12:44 am

    Hi Teululah, you can just type XXX grams to ounces in google and it will do the conversion for you.

    Reply
  6. Teululah Belle says

    March 13, 2016 at 7:21 pm

    How do I convert the 140 grams of chocolate to the American measurement standard?

    Reply
  7. Marc Matsumoto says

    June 19, 2015 at 2:50 am

    I think I see where the confusion is now. Since yolks are a part of the egg, and I never said "whole" I assumed people would understand that "egg + cornstarch" was equivalent to saying "yolk + cornstarch" since it was being compared to yolks. I guess I assumed wrong. The point which seems to have gotten lost is that there are fewer egg yolks in this than would be required to make another type of custard using yolks alone since the cornstarch helps to thicken it.

    Reply
  8. Larry Clark says

    June 18, 2015 at 9:30 pm

    Osvaldo is right. The intro to your recipe brags about using whole eggs as opposed to the yolks only of pot de creme, but your ingredient list calls for only YOLKS and not whole eggs.

    Reply
  9. Emma says

    June 12, 2015 at 12:11 pm

    Ugh! I love everything about this recipe. Using the egg white as well as the yolk definitely saves the hassle of storing it in your fridge and trying to find a way to use it later.

    Reply
  10. Marc Matsumoto says

    December 11, 2014 at 1:41 am

    Hi Osvaldo, the contrast is between using just yolks vs eggs + cornstarch to thicken. Am I missing something?

    Reply
  11. Osvaldo says

    December 11, 2014 at 1:36 am

    I was referring to the contrast you draw between pot de creme and the pudding regarding the use of yolks versus whole eggs in the intro text.

    Reply
  12. Vi H. says

    December 10, 2014 at 10:39 pm

    The pictures are gorgeous and the pudding looks absolutely divine!! Sometimes when I have a chocolate craving, I just munch straight from a premium chocolate bar which takes less than a minute.

    Reply
  13. Marc Matsumoto says

    December 10, 2014 at 5:59 am

    Hi osvaldo, yolks are the yellow part of the egg. You just need to separate out the clear part and use it for something else. Hope that helps.

    —
    Sent from Mailbox

    Reply
  14. Osvaldo says

    December 10, 2014 at 3:33 am

    This recipe calls for yolks; the introductory text and the recipe do not seem to quite
    match.

    Reply
  15. ian peter says

    February 09, 2014 at 5:27 pm

    looks delightful and pleasant

    Reply
  16. Marc Matsumoto says

    August 17, 2013 at 6:37 am

    Hi Priscilla, it does tend to form a skin when cooled. To avoid this, you can try placing a piece of plastic wrap directly against the surface of the pudding. This should prevent the skin from forming. You could also just pour it into your serving dishes while the pudding is still warm, and then refrigerate them until you're ready to serve.

    Reply
  17. Npriscilla Chan says

    August 17, 2013 at 6:32 am

    Hi Marc! I'm glad that I'm not the only one who always picks the fruity desserts at restaurants! =D I made it today for my friends who love chocolate and it tastes great! However the pudding sets very fast and by the time I pour it in individual glasses, it's not lustrous as yours. I had to use a spoon to smoothen the top surface to make it more even but still isn't that presentable. Any suggestion?

    Reply
  18. Marc Matsumoto says

    July 12, 2013 at 11:18 pm

    Hi Stasia, that sounds delicious! Glad to hear the pudding helped:-) I bet it looked great too!

    Reply
  19. Stasia says

    July 12, 2013 at 9:34 pm

    I just made this pudding for a pie and it was worth the extra effort! It is so rich, creamy, and divine. I used the leftover heavy cream and whipped it up with some powdered sugar and coconut extract. On an oreo crust I did a layer of half the pudding, a layer of the rest of the pudding folded with half the whipped cream, and a final layer of the rest of the whipped cream. It is delicious! Thank you for the recipe!

    Reply
  20. CARRIE says

    July 04, 2013 at 9:01 pm

    Cheers Mate!! Going to give this one a go ASAP!!

    Reply
  21. Marc Matsumoto says

    July 02, 2013 at 2:36 pm

    Hi Zee, there's no structural reason why it would not work. Personally I'm not a fan of Splenda among sugar substitutes, but since you're asking, I'm assuming you're already using it so that shouldn't be a problem.

    Reply
  22. Zee says

    July 02, 2013 at 2:05 pm

    How do you think Splenda would work?

    Reply
  23. Marc Matsumoto says

    July 01, 2013 at 4:31 am

    Thanks! Glad to hear you enjoyed it!
    —
    Sent from Mailbox for iPhone

    Reply
  24. ashthecat15 says

    July 01, 2013 at 3:57 am

    Wow I just made this pudding, and it's incredible!

    Reply
  25. Tipkendundot says

    June 13, 2013 at 7:47 pm

    You can put plastic wrap directly on top of the pudding to keep the skin from forming. It happens when it gets in contact with the air.

    Reply
  26. Julia Al Arab says

    March 01, 2013 at 4:09 am

    It looks so mouthwatering!

    Reply
  27. Ernest says

    January 26, 2013 at 4:48 pm

    How would Potato starch work here, 1:1 ratio with Corn starch?

    Reply
  28. Marc Matsumoto says

    November 09, 2012 at 11:58 am

    Hi Rachel, the term cornflour means different things in different countries so I'm not really sure. Cornstarch is a fine white powder that's made from the starch of corn. It is not dried and ground corn (usually more coarse and off white or yellow in color).

    Reply
  29. Rachel says

    November 09, 2012 at 10:01 am

    Hi Marc! Looks really good, I want to try this out! However, do help me out, is the 'cornstarch' in your recipe the same as 'cornflour'?

    Reply
  30. Katie says

    October 03, 2012 at 5:00 pm

    This recipe looks amazing and I am hoping to use this in the rehabilitation community center I'm work at. Naturally, I have to make things in large quantities and I was wondering how it does when I double or triple the recipe. Also, how long does it keep? Thanks again for posting this and I can't wait to try it in my kitchen!

    Reply
  31. Tasha says

    August 12, 2012 at 8:57 pm

    This pudding is deeelicious! I think it would be amazing in an oreo crust w/ whipped cream. I followed the recipe exactly and it turned out perfectly. Just don't get worried while it's cooking- be patient, keep stirring and scraping and the lumpiness that happens smooths out into a silky, decadent dream. Thanks, Marc!

    Reply
  32. Marc Matsumoto says

    June 01, 2012 at 3:17 am

    Hahaha thanks! I'd definitely opt for the nap, so I get it:-)

    Reply
  33. Cheryl says

    May 31, 2012 at 7:48 pm

    I love your blog. Seriously. I chose to read your recipes instead of napping, and that means a lot since my baby girl wakes up at least 5 times a night to nurse! Going to make the bean curry tonight!

    Reply
  34. Marc Matsumoto says

    May 01, 2012 at 4:38 am

    Nice catch, thanks!

    Reply
  35. Denise says

    May 01, 2012 at 12:41 am

    I think you say nay otherwise you' be a horse! Nice blog.

    Reply
  36. Heather says

    March 17, 2012 at 7:12 am

    OMG you were on Chopped and I missed it?! How'd you do???

    Reply
  37. Marc Matsumoto says

    March 09, 2012 at 12:52 pm

    Hi Julian, thanks for your note! I've loved cooking since I was around your age, so anything is possible:-) Good luck!

    Reply
  38. Julianisabeast says

    March 09, 2012 at 3:19 am

    hey Marc I'm 11 and I'm watching you on chopped and your food looks great they are yummy too. i eat them every day. I want to be like you when i grow up. and i went to the Japanese table too 

    Reply
  39. Guillem Xanxo says

    January 08, 2012 at 1:07 pm

    Amazing taste, now I can say I've discovered chocolate pudding. And it's so freaking easy to prepare! Just one question, is there some advice to avoid this "skin" that is made when you let it cool down? maybe like pastry cream with a film touching it...

    Reply
  40. Marc Matsumoto says

    December 23, 2011 at 1:07 am

    You may need to add a bit more milk if it gets too thick. Also I'd reheat it in a double boiler to prevent burning, if that's too much of a hassle, microwaving on low should work, just microwave a few times stirring between each time.

    Reply
  41. Lynnfrbs1 says

    December 22, 2011 at 7:33 pm

    Hi Marc: if i make this the day before, can I heat the pudding to serve on Christmas Eve?

    Reply
  42. Marc Matsumoto says

    December 12, 2011 at 5:18 am

    I'm not sure what you mean by not replying to the comment, if you expand the thread I posted a response 11 months ago shortly after the original commenter asked the question. As for coconut milk and almond milk I don't see why it wouldn't work. 

    Reply
  43. Marc Matsumoto says

    December 12, 2011 at 5:15 am

    Yep, the original commenter was saying I stated I never use cream, which is not what I wrote. You can certainly substitute milk for the small amount of cream in the recipe, but then I would just increase the initial amount of milk to 2 1/4 cups so you don't have to worry about adding it in at the end. 

    Reply
  44. Cubsfans says

    December 11, 2011 at 1:11 pm

    I wish he would have replied to your comment.  Have you tried it with the substitutes?  I have everything in my house except for the milk and cream (I do have coconut and almond milk).

    Reply
  45. IWC says

    December 11, 2011 at 1:06 pm

    The basic pudding is made with whole milk.  But your last instruction is "Finish with the cream, butter and vanilla and stir to combine. Serve the
    pudding warm or let it cool off and refrigerate in an airtight
    container."  That's the 1/4 cup cream you list in the recipe.  Can whole milk be substituted here, too?  Or low fat cream?

    Reply
  46. Marc Matsumoto says

    September 07, 2011 at 12:21 pm

    I'm not sure where you read that I never use cream, but if you're referring to the part where I say this is made with milk instead of cream I'm comparing it to Pot de Creme which is made entirely of cream. 

    Reply
  47. Autum17895 says

    September 07, 2011 at 10:55 am

    You just said you never add cream. But then why is it mentioned in the ingredients? 

    Reply
  48. Liji Nair says

    August 09, 2011 at 11:45 am

    hii....yr recipe sounds dilicious...how do one add the dark chocolate..do we have to melt the dark chocolate bars and then add it to the mixture?-Liji

    Reply
  49. DarciC says

    August 03, 2011 at 9:12 pm

    Having two chocoholics in the house and admittedly being one myself this would be great to make for a quick fix.  I can make sure I have all this on hand (most already is).  Thanks!!!

    Reply
  50. Kiley says

    July 01, 2011 at 5:17 am

    made this tonight for a small dinner party & it was fabulous! Thank you so much!!!

    Reply
  51. Marc Matsumoto says

    April 07, 2011 at 3:04 am

    It's probably a little loose to fill a cake, you'll probably need to
    add a bit more cornstarch to give it some body if you're using it to
    fill a cake. But I think it would taste delicious in a cake!

    Reply
  52. Elboz51 says

    April 07, 2011 at 1:46 am

    can this pudding also be used for a cake filling

    Reply
  53. tomo says

    March 02, 2011 at 7:18 am

    you have a very nice chocolate pudding photos up there. looks delicious and tempting

    Reply
  54. David Tree says

    February 26, 2011 at 2:57 pm

    I've made this twice in the past week and it is excellent!

    Reply
  55. Thomas Abraham says

    February 14, 2011 at 8:52 pm

    I recently just started following you and I love your blog! The pictures are beautiful and you have a pleasant way of writing. I may just try this out, hope it turns out well!

    Reply
  56. Honeybeecooksjackfruit says

    February 08, 2011 at 10:41 pm

    Gorgeous! Im craving some chocolate pudding myself..... but I can take chocolate in any form. 😀

    Reply
  57. Foivi Geller says

    February 02, 2011 at 8:58 pm

    https://donkeyandthecarrot.blogspot.com/2011/02/seductive-recipes-for-valentines-day.html

    Reply
  58. Thomas Abraham says

    January 27, 2011 at 3:36 pm

    If Pie is 2010, I say Pudding is 2011.

    Reply
  59. tastesofhome says

    January 12, 2011 at 3:53 am

    I am usually a fruit person when it comes to desserts too but this chocolate pudding sounds and looks decadently delicious! Thanks for the recipe.

    Reply
  60. Nipponnin says

    January 10, 2011 at 4:44 am

    Always great photos! I just love looking at them.
    This is not an ordinaly chocolate pudding.
    I definitely will try this recipe. Thanks!

    Reply
  61. Maria says

    January 07, 2011 at 11:58 pm

    I'm not a chocolate lover either, but I do love chocolate pudding! I had an urge to make the stuff last week when the kids were home from school but didn't get around to it. Perhaps I'll use your recipe and finally get to it this weekend.

    Reply
  62. lo says

    January 07, 2011 at 8:03 pm

    Um, yeah. Pudding.
    Like the silkiest hug ever. Am hoping my chocoholic husband doesn't glimpse this post, or I'm totally going to have to indulge in some pudding making myself 😉

    Reply
  63. rita says

    January 07, 2011 at 7:27 pm

    chocolate IV? i'm all for it! especially, if it's dark chocolate - and, i agree. no hershey's or nestle's. that looks more like a ganache, and i'm not complaining, either.

    Reply
  64. Marc Matsumoto says

    January 06, 2011 at 3:41 pm

    Absolutely, I use soy and rice milk all the time.

    Reply
  65. Sarah says

    January 06, 2011 at 3:11 pm

    Do you think this would work with soymilk, coconut milk, or almond milk? My family doesn't like cow milk.

    Reply
  66. Lefty says

    January 06, 2011 at 3:04 pm

    Chocolate IV. Yes, that sounds nice.

    Man, despite the site name, your recipes are absolutely brilliant and the photos are stunning.

    Reply
  67. emii says

    January 05, 2011 at 10:20 pm

    Thanks for sharing this!! Just made this & it's absolutely delicious! Can't wait for tonight when I'll be adding it to the crepes & macerated raspberries!

    Reply
  68. Medifast Coupons says

    January 05, 2011 at 6:49 pm

    Creamy chocolate decadence doesn't even begin to describe this bowl of heaven! This is chocolate at its finest, really wonderful recipe.

    Reply
  69. onlinepastrychef says

    January 05, 2011 at 2:31 pm

    I'm right with you, Marc. I tend to make pudding as a snack on a frighteningly regular basis. And if all one has is Hershey's or Nestle, I hope that they'd give this a shot anyway. After all, homemade w/Nestle or Hershey is better than anything out of a carton from the grocery! 🙂

    Reply
  70. Jun says

    January 05, 2011 at 10:06 am

    This is a big help to my constant chocolate craving.

    Reply
  71. Thekitchenwitchblog says

    January 05, 2011 at 3:06 am

    So I'm not the only human that doesn't constantly crave chocolate? Good to know. But when I do get the craving, watch out...and I'm thinking "lasts up to 1 week" is probably an exaggeration (especially if there are any chocoholics around).

    Reply
  72. Sharlene says

    January 05, 2011 at 1:24 am

    Chocolate pudding is one of my favorite ways to get my craving under control. I love the idea of using cornstarch as a thickener!

    Reply
  73. Peter G says

    January 04, 2011 at 10:30 pm

    Mmmm...love what you have done here Marc! It looks so silky and gorgeous! Happy 2011!

    Reply
  74. Thomas Abraham says

    January 04, 2011 at 5:45 pm

    Oh my, this does look gorgeous! Haven't made homemade pudding in a very long time and as soon as I can find that high quality chocolate, you can bet I'll be whipping up a batch or two of this.

    Reply
  75. Rachel(Short[dis]Order Cook) says

    January 04, 2011 at 5:15 pm

    I do love homemade chocolate pudding. It's comfort food that can't be equalled in a box. Apologies to Bill Cosby.

    Reply
  76. megan @ whatmegansmaking says

    January 04, 2011 at 3:28 pm

    Your description totally sold me. I'm so making this! Maybe for valentine's day, if I can hold off that long!

    Reply
  77. Thomas Abraham says

    January 04, 2011 at 1:12 pm

    Good call on the good chocolate! I would always go gaga over my mom's cornstarch pudding made just with Hershey's cocoa - might have to try this adult version soon...

    Reply
  78. tami says

    January 04, 2011 at 1:04 pm

    This....looks....AMAZING. I had wanted to make chocolate pudding for my NYE dinner and was too under the weather to do much but the basics. Such a stunning photo, too. Thank you for sharing 🙂

    Reply
  79. i love paris says

    January 04, 2011 at 11:44 am

    I used to look forward to my mothers choco pudding... it is such a special treat... never stopped to realize there is so many egg yolks. Nice contrast with the chocolate shavings...

    Reply
  80. Thomas Abraham says

    January 04, 2011 at 10:11 am

    The only pudding I've ever made is out of a box! 😉 Looks wonderful.

    Reply
  81. Thomas Abraham says

    January 04, 2011 at 9:26 am

    Oh, delicious! I tend to avoid chocolate desserts in restaurants...not because I don't like it, but they're often a bit disappointing - too sugary or rich or obviously bought in. Your pudding looks gorgeous - I'd probably just be eating it out of the pot!

    Reply
  82. the indolent cook says

    January 04, 2011 at 8:52 am

    I am much the same. I don't go for chocolate options very often but then at some point the urge hits and I will buy a block of chocolate and devour it! This pudding looks like a great alternative.

    Reply
  83. Thomas Abraham says

    January 04, 2011 at 8:30 am

    Hmm...I'm about to make chocolate pudding for dessert tonight and I saw this.... Yummy one recipe, thx for sharing ^_^

    Reply
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