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Perfectly Chocolate Pudding

Creamy, chocolatey homemade pudding. Talk about comfort in a ramekin dish. This has become one of my Dad’s current favorite treats! It's such a joy to whip this up for him with just a few simple pantry and fridge items during the afternoon then by dessert time it's ready to serve right out of the fridge.

Take it over the top with a little fresh whipped cream and fresh berries and it’s literally restaurant worthy.

So, next time you're feeling something chocolate try this easy, creamy, dreamy dessert that is sure to please any and all chocolate lovers!

Love you Daddy!!!


- 2 egg yolks

- 2 Tablespoons Cornstarch

- 2 Cups milk (divided ¼ cup and 1 ¾ cups)

- ½ cup sugar

- ¼ cup cocoa powder

- 2 teaspoons vanilla


- Whisk together the egg yolks for about a minute until they are light yellow and increased in volume slightly.

- Whisk in the cornstarch and ¼ cup of milk and set aside.

- In a saucepan combine the remaining milk, sugar and cocoa powder and set over medium high heat.

- Bring the mixture to a boil, about 180 degrees or until bubbles form around the edges of the pot.

- Remove the pan from the heat and add hot mixture SLOWLY to the egg yolk mixture, whisking constantly. Do this slowly, as to not curdle and cook the eggs. This is called tempering the eggs.

- Pour the tempered egg mixture back into the sauce pan and simmer and while whisking for a couple of minutes until the pudding is thickened.

- Once the pudding is thickened, turn off the heat add the vanilla.

- Pour the pudding into a large bowl or individual bowls and cover with plastic wrap and cool in refrigerator for a couple of hours until cool.

- Keep in refrigerator for up to 5 days.

- Top with fresh whipped cream and berries (optional).


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