Chocolate Pudding


Last night after dinner Dominik was really craving chocolate pudding so I whipped a batch up and we tested it out. It was delicious and we had all the ingredients in the pantry. We both like our pudding to be thick and very dark chocolatey, but this recipe is easily customizable to your preferences and can be eaten warm or cold. Try it out and let me know what you think- it is perfect for a cool fall evening.

Chocolate Pudding


  • 1 cup sugar (I used a little less)
  • 4 Tablespoons cocoa (I probably used 6-7)
  • 3 Tablespoons flour
  • 3 egg yolks
  • 1 1/2 cups milk (preferably full fat/whole)
  • 2 Tablespoons butter
  • 1 teaspoon vanilla (we were out- it was fine without)


  • Combine the dry ingredients (sugar, cocoa, and flour) in a saucepan.
  • In a separate bowl, combine the egg yolks and milk.
  • Add the yolks/milk mixture to the dry ingredients in the saucepan and whisk well.
  • Turn on the burner (medium heat) and whisk well so it doesn’t burn. It is ready when it really starts to thicken and look like pudding. A good tip is when it starts to form large bubbles rather than small ones.
  • When it does this, pull it off the heat and add the butter and optional vanilla.
  • Serve as is, top with a bit of whipped cream, or add in a splash of liquor for an adult treat (Amaretto and Irish Cream would be particularly good.). It is excellent once it has cooled (the flavors intensify a bit).

The picture isn’t the best because it was dark.

This one shows the texture after it cools a bit better:


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