Chocolate Pudding – a delicious recipe with egg yolks, sugar, cornstarch, milk, bittersweet, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl.
2
Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts.
3
Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly.
4
Pour back into the saucepan and stir until thick, 12 to 15 minutes.
5
Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes.
6
Cover with plastic wrap and refrigerate until set, about 2 hours.
7
Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon.
8
Serve with the pudding.
9
Photograph by Con Paulos
748
kcal
Calories
43
g
Fat
72
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 large egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, 3 cups whole milk, and more.
Yes, Chocolate Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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