Chocolate Pudding from Scratch

Pudding is one of those things that I refuse to buy from a store, unless it’s Kozy Shack, which is really good in a pinch!  Otherwise, why buy a powdered mix when you can easily make it at home!  I made this chocolate pudding in about 15 minutes this morning and could easily serve it by lunch with enough time in the fridge to cool.  With added toppings, like freshly whipped cream or a fat marshmallow, you’ve got an elegant dessert.  A few key things to remember:

  • Chill in individual ramekins or glasses instead of one big bowl.  It makes serving the dish more elegant looking.
  • Use only the highest quality ingredients.  You can really taste everything in this dish so it is critical the milk, cream, chocolate, eggs, sugar and vanilla are all fresh and delicious.
  • When cooling the pudding, press a sheet of plastic wrap over the top so it doesn’t develop an unsightly skin.

This recipe can be modified to become vanilla pudding quite easily.  Instructions are below.

Chocolate Pudding


  • 7 1/2 tablespoons pure cane sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 cup whole organic milk (you can use 2%)
  • 1/2 cup heavy cream (you can use half and half)
  • 1 tablespoon corn starch
  • 1 tablespoon vanilla bean paste (you can use vanilla)
  • 4 ounces dark chocolate, crushed into chunks
  • 2 egg yolks
  • 2 tablespoons water


Heat the milk and cream but don’t let it boil.  In another saucepan, add the sugar, vanilla and the cocoa powder.  Add the boiling water and whisk until smooth.  Add the egg yolks one at a time and whisk.  Add the milk and cream and whisk until smooth.  Warm the mixture slowly and whisk constantly until it is thick, about 2 minutes. Add chocolate chunks and whisk until smooth.  Remove from heat and pour into glasses or ramekins.  This recipe makes 2-3 large servings.

If you prefer to make Vanilla Pudding, leave off the chocolate of course, and use one egg yolk or two small ones.  Also, definitely use vanilla bean paste for this version or scrape the vanilla seeds from a pod, but don’t use extract.

This is my bakery secret weapon…

Rosemary Maggiore is our Last Minute Lady. A single mom of two kids plus a full time job (she runs this website!) keep her busy and usually pushing things to the last minute. Somehow she manages to keep her cool and her sanity while she enjoys good food, wine, friends and most importantly, family.

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